The effect of autoclave processing and gamma irradiation on apparent ileal digestibility in broiler breeders of amino acids from canola meal.

Abstract

The objective of this study was to investigate the effect of different doses of gamma irradiation and autoclaving on the apparent ileal digestibility in male broiler breeders of amino acids from canola meal. Samples were irradiated in a gamma cell at total doses of 15, 30 and 45 kGy. One package (control) was left at a room temperature: similar to the other treatments, evaporation decreased the moisture content of the samples. Autoclaving of canola meal for 15 min at 121°C was studied. The treatments were: 1) control untreated canola meal diet; 2) autoclaved canola meal diet; 3) canola meal diet gamma irradiated at a dose of 15 kGy; 4) canola meal diet gamma irradiated at a dose of 30 kGy; 5) canola meal diet gamma irradiated at a dose of 45 kGy. The results showed that autoclaving for 15 min at 121°C had a statistically significant effect on the apparent ileal digestibility of the amino acids in canola meal (p < 0.05). Autoclaving increased the apparent ileal digestibility of the amino acids of canola meal compared with the other treatments (p < 0.05). The effect of autoclaving on an increase in total coefficient of ileal apparent of amino acid digestibility (CIAD) total apparent ileal digestibility of indispensable amino acids, and total apparent ileal digestibility of dispensable amino acids was significant (p < 0.05). Gamma irradiation at doses of 15, 30 and 45 kGy significantly decreased the content of glucosinolate of canola meal compared with that of untreated canola meal (p < 0.05). The results also showed that gamma irradiation of canola meal were effective in denaturizing of protein and in increasing the apparent digestibility of amino acids. In addition, autoclaving canola meal for 15 min at 121°C and 105 kPa increased the apparent digestibility of amino acids. Irradiation of canola meal at 45 kGy improved the apparent digestibility of amino acids in comparison with the other processing methods. Key words: Gamma, digestibility, protein, canola, poultry.