Nutritional value of rapeseed meal containing lecithin gums precipitated with citric acid

The composition and nutritional value of GO-type industrial rapeseed meals containing lecithin gums either precipitated with citric acid (meal AL(AC)) or removed from oil by hydration (meal BLH) were determined. Control meals without lecithin (A and B) were included in the study. The ether extract c ontent was over 20 g/kg greater, while the protein content was slightly low er in meals containing lecithin gums. The amino acid composition (g/16 g N) of all meals was uniform while the FDNB-available lysine content was lower in the meal with acidified lecithin than in the control meal without lecit hin and in the meal with hydrated lecithin gums (4.85 versus 5.16 and 5.28 g/16 g N in AL(AC), A and BLH meals, respectively). Meal AL(AC) had a lower pH and lower solubility in KOH than other meals. Neither the two indices d etermined in vitro simulating energy digestibility and ileal protein digest ibility for pigs, nor indices of protein value determined in rats were affe cted by the type of lecithin added to the meal. Feed intake and body gain o f rats tended to be slightly lower on the diet containing acidified lecithi n than on other diets. (C) 2000 Elsevier Science B.V. All rights reserved.