A COMPARATIVE-STUDY ON AMINO-ACID AVAILABILITY OF MOIST HEATED CANOLA-MEAL FOR POULTRY VS RUMINANTS

The objectives of this work were to measure the effect of moist heat t reatment of canola meal (CM) on AA availabilities in poultry relative to ruminants, and to determine whether CM heated to increase rumen esc ape of protein could be used for poultry. Four groups of nine cockerel s were randomly assigned to one of four treatments: untreated CM (cont rol), CM moist heated (127 degrees C) for 15 min, 45 min, and 90 min. Bioavailabilities of AA in CM for poultry were determined using the fo rce-fed rooster technique. The resulting hue available AA (TAAA) value s were then compared with small intestinal AA disappearance values whi ch were determined in steers. In poultry, 15 min heat treatment had no negative effects (P > 0.05) on the TAAA values of all essential AA ex cept methionine, lysine, and threonine which were reduced (P < 0.05). Prolonged heat treatment (90 min) reduced (P < 0.05) the TAAA values o f all essential AA. In terms of amounts of available AA (g kg(-1) DM C M), 15 min heat treatment did not influence (P > 0.05) available methi onine, threonine, phenylalanine, tryptophan and arginine, and increase d(P < 0.05) amounts of available leucine, isoleucine, histidine, and v aline. Amount of available lysine was reduced (P < 0.05) by 11.8 g kg( -1) initial lysine. Nylon bag results with steers indicated that 15 mi n heat treatment maximized the (P < 0.05) small intestinal disappearan ce of all the individual essential AA and, also, increased amounts of available AA. Supplementation of the 15 min moist heated CM with lysin e would be required for CM intended for poultry.