Abstract
An in vitro procedure was used to examine the effects of pH and canola meal (CM) on the solubility of copper (Cu), iron (Fe), manganese (Mn) and zinc (Zn). Solubility of Cu, Mn and Zn was reduced (P < 0.001) by increasing pH. Mn solubility was reduced (P < 0.001) with increasing CM concentration. CM had a greater effect than soybean meal (P < 0.001) in reducing the solubility of all four trace minerals. Key words: Canola meal, trace minerals, availability
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