Effects of stage of processing of canola seed on chemical composition and in vitro protein degradability of canola meal and intermediate products

A study was conducted to determine the effects of stage of processing of ca nola seed on chemical characteristics and in vitro crude protein degradabil ity (IVCPD) of canola products. Processing stage prior to oil extraction ha d no effect on nutrient composition or IVCPD of canola products. Prepressin g of cooked flaked seed reduced IVCPD and increased fiber and crude protein (CP) levels of presscake relative to canola seed (P < 0.05). Keating in th e desolvetizer-toaster increased neutral detergent fiber (NDF) content and reduced CP solubility and IVCPD of canola meal relative to solvent-extracte d meal (P < 0.05). Acid detergent insoluble CP of canola products was not a ffected by stage of processing. It was concluded that major changes in prot ein composition and degradability took place as a result of heating in the desolventizer-toaster stage.