Effects of processing on the nutritional quality of canola meal

摘要: Abstract Two 10-day chick bioassays and two amino acid digestibility trials using cecectomized cockerels were conducted to assess the effects of steam heating commercial processing on in vivo protein quality canola meal. In vitro solubility measurements .2 or .5% KOH evaluated as predictors quality. Commercial solvent-extracted meal autoclaved at 121 C 105 kPa (international pressure units) for 0, 10, 20, 30, 40, 60, 90 min, was fed 8-day-old chicks corn-canola diets containing 20% CP. Growth performance decreased linearly (P ≤ .001) autoclaving time increased. The analyzed lysine content reduced markedly by increased time, with little no observed other acids. True digestibilities indispensable acids .05) increased, providing most notable change. due both concentration remaining after autoclaving. Protein Use provided a larger range values over times. Four samples from different stages (full-fat seeds, flaked conditioned meal, expeller meal) also evaluated. .2% upon solvent extraction, but there significant changes stage processing.