Effect of heat treatment on rapeseed cake protein quality

• Main Authors: Helgi Kaldmäe, Marko Kass, Ragnar Leming, Meelis Ots
• Format: Article
• Language: English
• Published: Estonian Academic Agricultural Society 2013-10-01
• Series: Agraarteadus
• Subjects: rapeseed cake; heat treatment; protein degradation
• Online Access: http://agrt.emu.ee/pdf/2013_1_kaldmae.pdf

Cold-pressed rapeseed cake are poor sources of ruminal undegraded protein (RUP), protein effective degradability were 85–89%. Heat treatment is one of the most common method use to reduce ruminal protein degradation. Changes of treatment temperature had the greatest effect on the solubility and ruminal degradability of rapeseed cake protein. The higher treatment temperature of the seeds resulted in lower and slower ruminal degradabilty of rapeseed cake protein. The results of defferent study show that heating temperature and duration of heating were both important in protecting rapeseed protein for ruminal degradation. It was concluded from that studies that heating rapeseed 100 °C for 20 min in the present case conditions is a viable method to reduce ruminal degradability of rapeseed cake protein without compromising the intestinal digestibility of RUP.