CRAMBE MEAL - REMOVAL OF GLUCOSINOLATES BY HEATING WITH ADDITIVES ANDWATER EXTRACTION

Citation
Yg. Liu et al., CRAMBE MEAL - REMOVAL OF GLUCOSINOLATES BY HEATING WITH ADDITIVES ANDWATER EXTRACTION, Animal feed science and technology, 48(3-4), 1994, pp. 273-287
Citations number
28
Categorie Soggetti
Agriculture Dairy & AnumalScience
ISSN journal
03778401
Volume
48
Issue
3-4
Year of publication
1994
Pages
273 - 287
Database
ISI
SICI code
0377-8401(1994)48:3-4<273:CM-ROG>2.0.ZU;2-3
Abstract
In order to remove glucosinolates from dehulled and defatted crambe me al, various treatments involving heating with or without chemical addi tives and aqueous extraction were investigated on a laboratory scale. The results showed that the levels of vinyl-oxazolidine-thione (OZT) a nd isothiocyanates (ITC) in crambe cake were reduced by 60% after heat ing at 100-110-degrees-C for 60-80 min and reduced by 95% upon additio n of 2-3% sodium carbonate (Na2CO3) or 1% ferrous sulphate (FeSO4.7H2O ). Simultaneously, up to 2.5% dry matter of crambe cake was lost durin g heating, which is mainly attributed to the evaporation of the glucos inolates as well as their derivatives. More glucosinolates were decomp osed in the presence of a high moisture content. A 10% reduction of ly sine content was observed during heating and a further 10% by addition of the chemicals. Water extraction removed nearly all the glucosinola tes from the meal, but recovery of dry matter and protein was largely dependent on sample pre-treatment and filter porosity. Prior heating i ncreased 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 min imum dietary inclusion (3%) of untreated crambe meal made the diet unp alatable 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 cra mbe meal can result in a product with good property as an ingredient i n pig diets.