Crambe Cake Research Articles

Lipolytic production from solid-state fermentation of the filamentous fungus Penicillium polonicum and its applicability as biocatalyst in the synthesis of ethyl oleate.

Lipases represent versatile biocatalysts extensively employed in transesterification reactions for ester production. Ethyl oleate holds significance in biodiesel production, serving as a sustainable alternative to petroleum-derived diesel. In this study, our goal was to prospect lipase and assess its efficacy as a biocatalyst for ethyl oleate synthesis. For quantitative analysis, a base medium supplemented with Rhodamine B, olive oil, and Tween 80 was used. Solid-state fermentation utilized crambe seeds of varying particle sizes and humidity levels as substrates. In the synthesis of ethyl oleate, molar ratios of 1:3, 1:6, and 1:9, along with a total enzymatic activity of 60 U in n-heptane, were utilized at temperatures of 30°C, 37°C, and 44°C. Reactions were conducted in a shaker at 200rpm for 60min. As a result, we first identified Penicillium polonicum and employed the method of solid-state fermentation using crambe seeds as a substrate to produce lipase. Our findings revealed heightened lipolytic activity (22.5 Ug-1) after 96h of fermentation using crambe cake as the substrate. Optimal results were achieved with crambe seeds at a granulometry of 0.6mm and a fermentation medium humidity of 60%. Additionally, electron microscopy suggested the immobilization of lipase in the substrate, enabling enzyme reuse for up to 4 cycles with 100% enzymatic activity. Subsequently, we conducted applicability tests of biocatalysts for ethyl oleate synthesis, optimizing parameters such as the acid/alcohol molar ratio, temperature, and reaction time. We attained 100% conversion within 30min at 37°C, and our results indicated that the molar ratio proportion did not significantly influence the outcome. These findings provide a methodological alternative for the utilization of biocatalysts in ethyl oleate synthesis.

Crambe cake protein replacing soybean meal protein and its effects on performance, carcass traits and meat quality of lambs

ABSTRACT The objective was to evaluate different levels of crambe cake (CC) protein (0, 250, 500, 750 and 1000 g/kg DM) as a replacement for soybean meal protein in diets for lambs and their effect on performance, carcass traits and meat quality. Forty not castrated crossbred male lambs, weighing 20 ± 3.45 kg, were settled in a completely randomized design with eight replicates per treatment. Final body weight (BW), dry matter intake per kg BW (DMI), DMI over metabolic weight and average daily gain showed linear decreasing effect (p < 0.05), meanwhile, feed efficiency presented a quadratic effect for replacement levels. There was a quadratic effect with replacement levels of CC protein for hot carcass weight; cold carcass weight; cooling loss index; muscle fat thickness; leg perimeter; leg depth and carcass finishing. Hot carcass yield, carcass length; shoulder clods weight, rib weight and the leg weight showed a linear decrease within BW. Bones and muscle weight of shoulder clods showed a decreasing linear effect. Replacing up to 500 g/kg DM of protein of soybean meal protein for CC protein does not affect performance, carcass traits and meat quality.

Crambe cake protein as a replacement for soybean meal protein: Intake, digestibility, and ruminal parameters in lamb diets

The objective was to evaluate different levels of crambe cake protein (0, 250, 500, 750 and 1000 g/kg of DM) to replace soybean meal protein on the intake, apparent digestibility coefficient (ADC), blood glucose, ruminal fermentation, and protozoal population in lambs. Two experiments were performed. In experiment one, 40 crossbred male lambs weighing 20 ± 3.45 kg were used, distributed in a completely randomized design, to study intake and ruminal parameters. In experiment two, 25 crossbred male lambs weighing 23.44 ± 1.04 kg were used to study digestibility. The intake of dry matter and total carbohydrate (TC) (kg/lambs/day and g/kg0.75), crude protein (kg/lambs/day) and final body weight decreased with increase of crambe cake protein as a replacement for soybean meal protein, while e t h e r e x t r a c t ( EE) intake (kg/lambs/day and g/kg0.75) increased. The ADC of EE presented a positive linear effect and the ADC of TC and non-fibrous carbohydrates presented a negative linear effect. There was no interaction within treatments and collection period (0, 3, 6 and 9 h) on ruminal fluid characteristics. Blood glucose presented a quadratic effect for levels of crambe cake protein in diets (max. P = 35.18%), and linear increase for collection period. Ruminal pH showed a quadratic effect for sampling hours (max. P = 5.43 h). For protozoa evaluation, the total amount, Entodinium, and Eudiplodium presented linear decreasing effects with treatment, while Isotricha, Eudiplodium, Ostracodinium and the total amount of protozoa had a linear decrease with sampling hours. Soybean meal protein can be replaced by crambe cake protein at up to 250 g/kg DM.

In vitro ruminal fermentation kinetics of diets with crambe cake protein replacing soybean meal protein by gas production technique

The objective of this study was to evaluate ingredients and diets containing increasing levels of crambe cake protein replacing soybean meal protein, with in vitro ruminal fermentation parameters using a gas production technique. Diets were formulated for feedlot lambs and contained different levels of crambe cake protein (0, 250, 500, 750, and 1000 g kg-1) replacing soybean meal protein. Corn silage was used as roughage. Carbohydrate digestion rates were estimated using the in vitro gas production technique and the cumulative gas production kinetics were analyzed using the bicompartmental logistic model. The parameters values of ruminal degradation kinetics were generated using the R statistical program with the Gauss-Newton algorithm and then subjected to analysis of variance and regression (when necessary) according to a completely randomized experimental design with five treatments and five replications. Upon carbohydrate fractionation of ingredients and experimental diets, it was observed that corn grain and corn silage presented the highest levels of total carbohydrates (TC), with values of 128.3 and 464.8 g kg-1 dry matter (DM) in fraction B2, respectively. Lower TC content was found for soybean meal and crambe cake (CC). There was a predominance of fractions A + B1 in the ingredients and experimental diets. The B2 fraction decreased in the diets with the inclusion of the CC protein, and CC presented the highest C fraction. Protein fractionation (g kg-1 DM and g kg-1 crude protein - CP), the ingredients and diets showed a higher proportion of fractions A and B1 + B2. In in vitro degradation, the diet without CC (0 g kg-1 DM) showed the highest final cumulative gas production (365.04 mL g-1 of incubated DM), while the CC presented the lowest volume (166.68 mL g-1 of incubated DM). The gas volume of non-fibrous carbohydrate fermentation and fibrous carbohydrate degradation rate exhibited a quadratic effect according increasing levels of CC (Pmax = 265.8 g kg-1 DM and Pmin = 376.3 g kg-1 DM, respectively). The lag time and final gas volume showed a decreasing linear effect with increasing levels of CC protein. The degradation rate of non-fibrous carbohydrates and the final volume of fibrous carbohydrates did not differ. Replacing soybean meal protein with CC protein at the level of 250 g kg-1 of dry matter in diets formulated for feedlot lambs leads to good profiles of ruminal fermentation kinetics with respect to the degradation of fibrous and non-fibrous carbohydrates.

Oil extraction and cake bromatological properties of crambe (Crambe abyssinica) are affected by extraction at different temperatures and rotation speeds

Temperature and rotation speed are operational parameters that influence oil screw press efficiency. The objective of this study was to evaluate the oil physicochemical properties, cake bromatological properties, and oil extraction yield from crambe (Crambe abyssinica Hochst) seeds by mechanical pressing at different temperatures and rotation speeds in a mechanical extruder. A 4 × 5 factorial experimental design was employed to determine the effects of these parameters. The experimental design incorporated four temperature ranges (110–120, 120–130, 130–140, and 140–150°C) and five screw rotation speeds (1000, 1200, 1400, 1600, and 1800 rotations per minute, RPM), with four repetitions. The physicochemical properties of the oil and crambe cake, and the cake bromatological properties were affected by extraction at different temperatures and extruder rotation speeds. The oil density and viscosity (quality parameters), and the crambe cake bromatological factors, crude fiber, ash, lipid, and moisture content were found to be higher at extraction temperatures in the 140–150°C range. The maximum oil yield was achieved by extraction at a temperature of 140–150°C and a rotation speed of 1800 RPM. The protein and carbohydrate content of the crambe cake decreased with increasing temperature and rotation speed. The oil yield increased by 56% as temperatures increased from the 110–120°C range to the 140–150°C range, and by 41% when the rotation speed increased from 1000 to 1800 RPM. The screw configuration influenced the crambe and cake properties. These results can be used to determine the appropriate configuration of the screw

Aqueous extracts of Crambe abyssinica seed cake: Chemical composition and potential for nematode control

Plants of the family Brassicaceae are known to produce compounds with nematicidal activity, such as glucosinolates. Although these compounds may find application in the control of plant-parasitic nematodes, they are generally obtained as hydroalcoholic extracts, which can be toxic to plants and the environment. This study investigated the chemical composition of aqueous extracts of crambe (Crambe abyssinica Hochst ex Re Fries) seed cake and their efficiency in controlling the root-knot nematode Meloidogyne javanica (Treub) Chitwood in soybean (Glycine max (L.) Merrill). Four extraction methods were used: water extraction at 25 °C, water extraction at 100 °C, autoclave treatment of a crambe cake/water mixture, autoclave treatment of crambe cake followed by water extraction at room temperature. Compounds were determined by high-performance liquid chromatography and nuclear magnetic resonance spectroscopy. Extracts were diluted to 5, 10, 15, 20, and 25% (v/v) in distilled water for determination of their effects on M. javanica egg hatching and juvenile mortality (in vitro) and nematode reproduction on soybean (in vivo). Chromatographic analysis identified the following nematicidal compounds (100 g−1): gallic acid (250.15 mg), syringic acid (201.46 mg), hydroxybenzoic acid (175.05 mg), chlorogenic acid (129.81 mg), ferulic acid (41.82 mg), trans-cinnamic acid (28.40 mg), and coumaric acid (16.75 mg). Sucrose and epiprogoitrin were detected in a proportion of 56.73 to 43.27%. All extracts reduced egg hatching and increased juvenile mortality, reaching a plateau at a concentration of about 5%. Extract concentrations of 5% and higher decreased nematode reproduction, with the maximum effect estimated to occur at 13%. Crambe cake extracts also increased plant height, shoot fresh weight, and root fresh weight. The compounds from aqueous extracts of crambe seed cake, acting together or separately, may be responsible for the suppressive effects of nematodes and plant growth promoters.

Biocatalytic benefits of immobilized Fusarium sp. (GFC) lipase from solid state fermentation on free lipase from submerged fermentation

Lipases are promising tools for the synthesis of high value-added compounds and have traditionally been obtained from submerged fermentation processes (SmF). However, solid-state fermentation (SSF) allows linking the fermentation process directly to the enzyme application. Using fermented substrate as the biocatalysts may combine the steps of enzyme production, extraction, purification and immobilization together. There are also other advantages in SSF as a cheaper growing medium like crambe (Crambe hispanica subsp. abyssinica Hochst. ex R.E.Fr. - Brassicaceae). This study explores the use of crambe cake fermented with Fusarium sp. (GFC) as a source of lipase in a comparison with the enzyme traditionally produced by SmF and its directly aplication in hydrolisys and synthesys reations. Besides being produced at low fermentation cost, the SSF enzyme was obtained as a naturally immobilized lipase and presented activity and stability at medium temperatures (40 and 45 °C) and a good stability towards organic solvents. Using the potential of those characteristics, the fermented substrate enzyme was successfully applied to an optimization of methyl ester synthesis in organic media with up to 8 viable recycles. Therefore, all results support the search for potential applications of the Fusarium sp. (GFC) enzyme in biocatalysis, since its characteristics and low production cost.

Crambe Cake to Meloidogyne javanica Control in Lettuce

Crambe is an oilseed, which pressing for oil extraction results in the waste called crambe cake. The aforementioned waste may present potential to control nematodes, since it derives from brassica species. The aim of the current study is to assess the best crambe cake application to control Meloidogyne javanica in lettuce plants. Five experiments were carried out in a greenhouse by adopting different crambe cake application procedures; each experiment comprised five treatments (0 (control), 5; 10; 15; 20 g crambe cake per 1 L soil). Lettuce seedlings were cultivated in soil treated with crambe cake, and inoculated with 5,000 nematode eggs and occasional juveniles (J2). Nematological and vegetative parameters were assessed 45 days after inoculation. Nematode reduction was observed in the experiment that applied doses close to 15 g crambe cake to the soil surface; nematode control recorded 83 and 68% for eggs and J2 total and per root gram, respectively. The same parameters showed up to 82 and 93% reduction when the cake was incorporated to the first 8 cm deep into the soil. The number of eggs and J2 per root system reduced by 93% when the cake was incorporated to the total soil volume. Overall, the crambe cake did not increase plant development; in some cases, phytotoxicity was observed at the highest doses.

Feeding behavior in lambs fed diets containing crambe cake

It was evaluated the feeding behavior of lambs fed diets containing 30% sorghum silage and 70% crambe cake (30:70 diet), and 70% sorghum silage and 30% crambe cake (70:30 diet) under voluntary and controlled consumption. The experimental design used was a 4 × 4 Latin square, with four animals, four periods, and four treatments; feeding behavior was determined by observation. The results indicated that animals fed the 30:70 diet showed higher DM and NDF (g day-1) than those fed the 70:30 diet. Animals fed the 70:30 diet showed longer feeding times (h kg-1 DM), mastication (min kg-1 DM and min kg-1 NDF), rumination (min day-1 and min kg-1 DM), and the largest number of mericics chewing per bolus; however, a higher feed efficiency (g DM h-1) was observed in the 30:70 diet group. Furthermore, animals feeding voluntarily had higher DM intake and chewed for longer. Therefore, the combined results indicated that crambe cake could be used in the diet of sheep without affecting feeding behavior.

Consumo, digestibilidade e balanço de nitrogênio em ovinos alimentados com rações contendo torta de Crambe

RESUMO O objetivo deste trabalho foi avaliar os efeitos da utilização de torta de crambe na ração de ovinos sobre o consumo e a digestibilidade. O delineamento experimental utilizado foi o quadrado latino 4x4 com quatro animais, quatro períodos e quatro tratamentos. Os tratamentos avaliados foram rações com 30% de silagem de sorgo e 70% de torta de crambe (30:70) e rações com 70% de silagem de sorgo e 30% de torta de crambe (70:30) em cordeiros sob consumo voluntário e controlado. Os animais que receberam a ração com a relação 30:70 consumiram mais matéria seca (MS), proteína bruta (PB), extrato etéreo (EE) por kg/dia, % PV/dia e g/kg PV0,75. A relação 30:70 proporcionou maior coeficiente de digestibilidade de MS e FDN. Os animais no regime voluntário apresentaram maior consumo de MS, PB, EE por kg/dia, % PV/dia e g/kg PV0,75. A torta de crambe apresentou coeficientes de digestibilidade superiores à silagem de sorgo, independentemente do regime de consumo. A relação 30:70 apresentou diferença para o N-ingerido e N-absorvido. A torta de crambe apresenta alta digestibilidade dos nutrientes e aceitação pelos animais quando associada à silagem de sorgo.

Crambe cake impairs lamb performance and fatty acid profile of meat

The replacement of diet soybean meal protein with crambe cake protein (0%, 22%, 44% and 66%) was investigated to evaluate the effect on lamb performance and meat quality, as well as the extent to which erucic acid was incorporated into the meat. The inclusion of increasing levels of crambe cake resulted in poorer lamb performance, as demonstrated by a linear decrease in final liveweight and carcass weight. There was also an increase in plasma blood concentrations of aspartate transaminase and alanine transaminase, indicating hepatic injury. Reduced ether extract concentration of meat was observed, leading to higher shear-force values and a linear decrease in meat luminosity. The fatty acid profile of meat was drastically modified, presenting a reduction in total saturated and polyunsaturated fatty acid concentrations, particularly in the concentration of α-linoleic acid. Additionally, the total monounsaturated fatty acid concentration in meat decreased, while the concentration of erucic acid increased from 0.11% of total fatty acids in Longissimus lumborum samples from lambs fed diets with no inclusion of crambe cake, to 3.70%, 5.82% and 8.04% of total fatty acids in those from lambs fed diets where 22%, 44% and 66%, respectively, of the soybean meal protein was replaced with crambe cake protein. Therefore, the concentration of erucic acid in fatty acid profile of meat was higher than concentration deemed safe for human consumption.

Use of organic amendments in the management of root-knot nematode in lettuce

ABSTRACT: Root-knot nematodes, Meloidogyne spp., are among the most important parasites of the lettuce crop. Managing these organisms is difficult due to limitations in genetic (use of resistant cultivars) and chemical control. Thus, new practices should be sought to reduce their reproduction. The present study aimed to evaluate the application of organic amendments in the control of Meloidogyne incognita in lettuce. At first, tomato plants were inoculated to establish an initial population in the soil. After 60 days, the aerial part was discarded, and the lettuce seedlings were transplanted into pots. Two days after transplanting, the treatments bokashi, crambe cake, whey protein, cottonseed composted and shredded wood chip composted were applied at 20 g or 20 mL per pot. Water was applied as control treatment. After 70 days, bokashi and crambe meal reduced the number of eggs/g of root and promoted plant growth. Results obtained with whey protein, cottonseed meal and composted shredded wood chip did not differ from those obtained with the control treatment. Bokashi and crambe cake are effective in the M. incognita control under controlled conditions.

Use of organic amendment in the management of root-knot nematode in lettuce

Root-knot nematodes, Meloidogyne spp., are among the most important parasites of lettuce crop. The management of these organisms is difficult due to limitations in genetic and chemical control, and, thus, new practices should be sought to reduce their reproduction. Therefore, the present study aimed to evaluate the application of different organic amendments in the control of Meloidogyne incognita in lettuce. At first, the nematode was inoculated on tomato plant to establish an initial population in the soil. After 60 days, the aerial part was discarded, and the lettuce seedlings were transplanted to pots. Two days after transplant, the treatments bokashi, crambe cake, whey protein, cottonseed composted and shredded wood chip composted were applied using water as control treatment. After 70 days, it was found that the bokashi and crambe meal treatments reduced the number of eggs/g of the root and promoted plant growth. The results obtained with the other treatments did not differ from those obtained with the control treatment for the parameters studied.

CRAMBE CAKE (Crambe abyssinica hochst) ON LAMB DIETS

The use of alternative feedstuffs in animal diet, such as residues derived from the biodiesel production aims to increase productivity and reduce costs in animal production. Them aim of this study was to evaluate the substitution effect of 0, 22, 44 and 64% of soybean meal protein by Crambe cake (Crambe abyssinica Hochst) protein in lamb diet. In the in vivo experiment, 20 lambs were used and evaluated the apparent digestibility, nitrogen balance and voluntary DM intake. The replacement of the protein resulted in a linear decrease in apparent digestibility coefficient (ADC) of dry matter (DM), organic matter (OM), ether extract (EE), gross energy (GE), acid detergent fiber (ADF), neutral detergent fiber (NDF), cellulose (CEL) and the percentage of total digestible nutrients (TDN), which resulted in decreased daily DM intake. The blood level of urea, glucose, alanine aminotransferase (ALT) and aspartate aminotransferase (AST) were not affected. In vitro gas production technique (GP) evaluation of diets showed a significantly decrease (P&lt;0.05) of the total gas and methane production without altering the true degradability of DM and OM and the partition factor (PF). Replacement of soybean meal protein by the Crambe cake protein decreased digestibility of the fiber fraction of the diet, the voluntary intake of DM and methane, without altering rumen fermentation. Crambe cake can be utilized as lamb's food, because, despite reduced intake, assure a large energy intake and similarity to soybean meal protein.

Cinética de fermentação ruminal in vitro de alguns co-produtos gerados na cadeia produtiva do biodiesel pela técnica de produção de gás

Fermentation kinetics rates of co-products generated in the supply chain of biodiesel were evaluated by in vitro gas production technique. Crambe meal, cottonseed meal, crambe cake, soybean cake and sunflower cake were evaluated. The soybean cake had higher rates of degradation of non-fiber carbohydrates (NFC), compared to other foods, resulting in higher volume of gas. Cottonseed meal and crambe meal had degradation rates of NFC and gas production similar. Although the crambe cake did not differ from crambe meal on gas production in the degradation of NFC, there were differences in the rate of degradation, being the highest value found for the cake. The biggest lag time was required for soybean cake and the lowest for the sunflower cake. The highest rates of degradation of fibrous carbohydrates (FC) were observed in soybean cake and crambe cake, and lowest in sunflower cake. The highest gas production coming from the degradation of FC was obtained for the crambe meal. The soybean cake and crambe cake were the co-products with a better profile on rumen fermentation kinetics in relation to the degradation of non-fiber carbohydrates and fibrous carbohydrates.

Crambe meal: removal of glucosinolates by heating with additives and water extraction

In order to remove glucosinolates from dehulled and defatted crambe meal, various treatments involving heating with or without chemical additives and aqueous extraction were investigated on a laboratory scale. The results showed that the levels of vinyl-oxazolidine-thione (OZT) and isothiocyanates (ITC) in crambe cake were reduced by 60% after heating at 100–110°C for 60–80 min and reduced by 95% upon addition of 2–3% sodium carbonate (Na 2CO 3) or 1% ferrous sulphate (FeSO 4 · 7H 2O). Simultaneously, up to 2.5% dry matter of crambe cake was lost during heating, which is mainly attributed to the evaporation of the glucosinolates as well as their derivatives. More glucosinolates were decomposed in the presence of a high moisture content. A 10% reduction of lysine content was observed during heating and a further 10% by addition of the chemicals. Water extraction removed nearly all the glucosinolates from the meal, but recovery of dry matter and protein was largely dependent on sample pre-treatment and filter porosity. Prior heating increased dry matter recovery from around 50 to 80%, and crude protein from 45 to about 90%. The palatability of the crambe meals was tested in piglets (20–38 kg liveweight) during a 4 week period, in which the proportion of crambe meal in the diet was increased by 1% daily. A minimum dietary inclusion (3%) of untreated crambe meal made the diet unpalatable and led to poor growth of the piglets (44 g day −1). However, the intake of diets containing up to 20% toasted crambe meal was equal to the control, resulting in the same growth rate (570 g day −1) as on a commercial diet. The results suggest that adequate treatment of crambe meal can result in a product with good property as an ingredient in pig diets.

Rumen degradation and intestinal digestion of crambe and other oilseed by-products in dairy cows

The by-products of several oilseeds ( Crambe abyssinica, Euphorbia lagascae, Dimorphotheca pluvialis and Limnanthes alba) were analysed for their chemical composition, and studied for in vitro digestibility, rumen degradation and post-rumen digestion in dairy cows. In situ nylon bag and mobile bag techniques were employed for rumen and intestine incubations. Rapeseed and soya-bean meals were used as reference feeds. The results indicated that some of these oilseed by-products were potentially useful feed ingredients. Properly dehulled and defatted crambe meal showed the highest potential degradability of the samples examined. Potential rumen degradabilities (100 minus the undegradable fraction) of organic matter for crambe meal, crambe cake, crambe hulls, euphorbia meal, dimorphotheca meal, limnanthes cake, rapeseed and soya-bean meals were 96%, 73%, 43%, 62%, 67%, 84%, 85% and 95%, respectively. The intestinal digestibility of rumen-undegraded nutrients was largely dependent on their rumen residence time, but the fraction of undigestible protein was not. The total tract digestibilities of sample protein (100 minus undigestible fraction) were determined as 98%, 95%, 97%, 88%, 79% and 92% for crambe meal, crambe cake, euphorbia meal, dimorphotheca meal, limnanthes cake and rapeseed meal, respectively.