The effects of processing on the nutritional value of canola meal for broiler chickens
The effect of commercial prepress-solvent extraction of canola on the nutritional value of canola meal was studied in broiler chicks. In addition, methods of determining the digestible amino acid content of canola meal <i>in vitro</i>, the effects of canola genotype on susceptibility to...
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University of Saskatchewan
2008
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ndltd-USASK-oai-usask.ca-etd-11032008-1409042013-01-08T16:33:40Z The effects of processing on the nutritional value of canola meal for broiler chickens Newkirk, Rex Wayne The effect of commercial prepress-solvent extraction of canola on the nutritional value of canola meal was studied in broiler chicks. In addition, methods of determining the digestible amino acid content of canola meal <i>in vitro</i>, the effects of canola genotype on susceptibility to heat damage during processing, and the feeding value of non-toasted canola meal were determined. Desolventization/toasting reduced the content and digestibility of amino acids in canola meal, especially Lys. In a survey of canola meals from plants across western Canada, non-toasted meal was shown to be of higher and more consistent nutritional value than toasted meals, suggesting that the toasting process should be avoided. Reducing the temperature and duration of desolventization/toasting also resulted in higher quality meals. Desolventization without added moisture resulted in a light-coloured, non-toasted meal with the highest nutritional value. Feeding this non-toasted meal resulted in improved weight gain and feed conversion than did feeding a toasted canola meal, indicating that the non-toasted meal was superior to the toasted product. Toasting reduced the glucosinolate levels in the meal but resulted in larger livers and poorer performance when fed to broiler chickens suggesting the non-toasted meal was less toxic. Lys digestibility of canola meal in broiler chickens was not accurately predicted by <i>in vitro</i> determination of protein solubility in 0.5% KOH, the assay currently used by the canola industry. The neutral detergent insoluble nitrogen (NDIN) content of canola meal was correlated with Lys digestibility, suggesting it could be used as an indicator of the nutritional value of canola meal. Near infrared reflectance spectroscopy was the most accurate predictor of the content and digestibility of the key amino acids in canola meal. Canola genotype affected NDIN content both before and after toasting, suggesting it may be possible to select varieties that are less susceptible to damage during toasting. In conclusion, toasting of canola meal reduces the nutritional value of canola meal and reduces broiler performance and should therefore be eliminated. However, further studies are required to establish methods of producing non-toasted meal commercially and to determine the nutritional value of non-toasted meal for other species. Saylor, William Rakow, Gerhard Patience, John F. Laarveld, Bernard Classen, Henry L. (Hank) Campbell, Leigh Scott, Tom Tyler, Robert T. (Bob) University of Saskatchewan 2008-12-12 text application/pdf http://library.usask.ca/theses/available/etd-11032008-140904/ http://library.usask.ca/theses/available/etd-11032008-140904/ en unrestricted I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University of Saskatchewan or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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The effect of commercial prepress-solvent extraction of canola on the nutritional value of canola meal was studied in broiler chicks. In addition, methods of determining the digestible amino acid content of canola meal <i>in vitro</i>, the effects of canola genotype on susceptibility to heat damage during processing, and the feeding value of non-toasted canola meal were determined. Desolventization/toasting reduced the content and digestibility of amino acids in canola meal, especially Lys. In a survey of canola meals from plants across western Canada, non-toasted meal was shown to be of higher and more consistent nutritional value than toasted meals, suggesting that the toasting process should be avoided. Reducing the temperature and duration of desolventization/toasting also resulted in higher quality meals. Desolventization without added moisture resulted in a light-coloured, non-toasted meal with the highest nutritional value. Feeding this non-toasted meal resulted in improved weight gain and feed conversion than did feeding a toasted canola meal, indicating that the non-toasted meal was superior to the toasted product. Toasting reduced the glucosinolate levels in the meal but resulted in larger livers and poorer performance when fed to broiler chickens suggesting the non-toasted meal was less toxic. Lys digestibility of canola meal in broiler chickens was not accurately predicted by <i>in vitro</i> determination of protein solubility in 0.5% KOH, the assay currently used by the canola industry. The neutral detergent insoluble nitrogen (NDIN) content of canola meal was correlated with Lys digestibility, suggesting it could be used as an indicator of the nutritional value of canola meal. Near infrared reflectance spectroscopy was the most accurate predictor of the content and digestibility of the key amino acids in canola meal. Canola genotype affected NDIN content both before and after toasting, suggesting it may be possible to select varieties that are less susceptible to damage during toasting. In conclusion, toasting of canola meal reduces the nutritional value of canola meal and reduces broiler performance and should therefore be eliminated. However, further studies are required to establish methods of producing non-toasted meal commercially and to determine the nutritional value of non-toasted meal for other species.
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author2 |
Saylor, William |
author_facet |
Saylor, William Newkirk, Rex Wayne |
author |
Newkirk, Rex Wayne |
spellingShingle |
Newkirk, Rex Wayne The effects of processing on the nutritional value of canola meal for broiler chickens |
author_sort |
Newkirk, Rex Wayne |
title |
The effects of processing on the nutritional value of canola meal for broiler chickens |
title_short |
The effects of processing on the nutritional value of canola meal for broiler chickens |
title_full |
The effects of processing on the nutritional value of canola meal for broiler chickens |
title_fullStr |
The effects of processing on the nutritional value of canola meal for broiler chickens |
title_full_unstemmed |
The effects of processing on the nutritional value of canola meal for broiler chickens |
title_sort |
effects of processing on the nutritional value of canola meal for broiler chickens |
publisher |
University of Saskatchewan |
publishDate |
2008 |
url |
http://library.usask.ca/theses/available/etd-11032008-140904/ |
work_keys_str_mv |
AT newkirkrexwayne theeffectsofprocessingonthenutritionalvalueofcanolamealforbroilerchickens AT newkirkrexwayne effectsofprocessingonthenutritionalvalueofcanolamealforbroilerchickens |
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