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Quality demands for canola proteins for monogastrics

Jensen, S.K., Andersen, K.E., Sørensen, J.C., Maribo, H., Schmidt, F. & Sørensen, H.

DENMARK

Compounds of importance for optimal quality of rapeseed meal

Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin

Dietary Fibre Major part in the hull Lignin Insoluble dietary fibre

Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin

DietaryDietaryDietary FibreFibreFibre Major part in the Major part in the Major part in the hullhullhull LigninLigninLignin InsolubleInsolubleInsoluble dietarydietarydietary fibrefibrefibre

Greatest variation

2-100 µmol/g seed

Compounds of importance for optimal quality of rapeseed meal

Glucosinolates – 3 compounds Progoitrin Gluconapin 4-Hydroxy-glucobrassicin

DietaryDietaryDietary FibreFibreFibre Major part in the Major part in the Major part in the hullhullhull LigninLigninLignin InsolubleInsolubleInsoluble dietarydietarydietary fibrefibrefibre

Greatest variation

2-100 µmol/g seed

Small variation

2-4 µmol/g seed

Unstable

Compounds of importance for optimal quality of rapeseed meal

Glucosinolates

Degradation products are most harmful

Glucosinolates are degraded by: Enzymes Heat treatment Chemical treatment

Glucosinolates

Degradation products Toxic React with protein

decrease bioavailability of lysine

Some degradation products can beevaporated Positive for palatability and toxicity

Acceptable levels of glucosinolates in pig feed (Denmark)

max contentCategory mmol/kg feed

Sows 2 Weaned piglets 1 Young piglets 1 Slaughter pigs 2 .

Problem: Only reliable analytical methodsfor determination of intact

glucosinolates

(Info Svin, 2006)

Acceptable levels of glucosinolates in pig feed (Denmark)

18 mmol/kg seed correspond theoreticalto 30 mmmol/kg RSM

Inclusion limitmax content with 30 mmol

Category mmol/kg feed per kg RSM Sows 2 7 % Weaned piglets 1 3 % Young piglets 1 3 % Slaughter pigs 2 7 %.

Possibilities

Use the best varieties

Optimize process treatments

Processing

Demands Inactivation of the enzymes myrosinase and

lipoxygenase

Avoid thermal degradation of the glucosinolates unless they are evaporated

Avoid decreased bioavailability of lysine

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Development of high qualityproducts require coorporation

between:Seed producersSeed crushersOil industry

Feed industry

New rapeseed project in Denmark Aim:

Develop high quality rapeseed meal for feedpurposes

Participants: Scanola A/S Danish Pig Association Evilec ApS Nordjysk Andel Vestyllands Andel University of Copenhagen University of Aarhus

Financed by Government and

Industry

Glucosinolate content in rapeseed meal

0

2

4

6

8

10

12

14

16

18

µmol

/g

0 15 30 60 120

Toastning ved 107 °C, min

Progoitrin Gluconapin 4-Hydroxy

4-Hydroxy in % of total36%

(Jensen et al. 1995)

Effect of heat treatment onglucosinolate content in

rapeseed meal

0

2

4

6

8

10

12

14

16

18

µmol

/g

0 15 30 60 120Toastning at 107 °C, min

Progoitrin Gluconapin 4-Hydroxy

4-Hydroxy in % of total36%

31%

21%

8%

8%

(Jensen et al. 1995)

Effect of heat treatment onprotein solubility in rapseed meal

0

10

20

30

40

50

60

70

80

90

0 15 30 60 120

Toastning at 107 °C, min

Solu

ble

N, %

g

Lys

in/k

g pr

otei

n

N Sol, % Lysine, g/kg prot

(Jensen et al. 1995)

Protein utilization in toastedrapeseed meal measured in rats

71,2c85,6120

72,8bc86,960

72,1bc86,030

73,9b87,015

77,0a88,50

ProteinUtilization, %

Digestibility%

ToastningMin. at 107 C

(Jensen et al., 1995)

Conclusions regarding glucosinolatedegradation during processing

20-30% degradation of all glucosinolates 40-60% degradation of 4-hydroxy-

glucobrassicin is acceptable

4-Hydroxy-glucobrassicin should constituteat least 20-30% of total glucosinolates

Varieties with differentglucosinolate content

Investigate feed value of varieties with: Very low 5 µmol/g seed low 9 - ” - moderate 14 - ” - high 26 - ” -

Glucosinolate content on piglets and poultry weight gain and health

Investigate the effect of heat treatmentToastning at 107 °C for 25 min

Degradation of glucosinolates in rapeseed meal after toastning

at 107 °C in 25 min

23

26

19

71

38

33

0 20 40 60 80

Progoitrin

Gluconapin

Gl.brass.can

4-Hy.gl.br

Gl.brass.

Total

Glu

cosi

no

late

Degradation, %

Degradation products aftertoastning of rapeseed meal

Headspace analysis – volatile compoundsGlucosinolateµmol/g meal

2155182,623

1062542,913

441951,89

58612

Toasted

391683536

13512018

10501912

11033

4-pent-CN3-but-CNRt 8,9- Heat

Effect of glucosinolate contenton lysine content after

toastning (g/100g protein)

5,2

5,4

5,6

5,8

6,0

6,2

6,4

5 9 14 26

Rapseed variety, glucosinolate content, mol/g

- Heat + Heat

Lysine, g/100 g prot

Reaction between ITC and lysine

Published in: Toshiyuki Nakamura; Yoshichika Kawai; Noritoshi Kitamoto; Toshihiko Osawa; Yoji Kato; Chem. Res. Toxicol. 2009, 22, 536-542.DOI: 10.1021/tx8003906Copyright © 2009 American Chemical Society

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What do the pig and poultrytell?

Digestibility experiment withrapeseed meal to weaned piglets,

20% rapeseed meal in the feed

Feed consump

Weight gain Feed utilization

(kg/wk) (kg/wk) kg/kg3 4,03 3,04 1,33b

- Heat 12 4,00 2,60 1,68a

18 4,02 2,80 1,50ab

36 4,01 2,58 1,69a

P-Value 0,18 0,091 0,00622 4,04 3,03 1,28

+ Heat 9 4,03 3,02 1,4713 4,02 2,91 1,4523 4,04 3,03 1,30

P-Value 0,61 0,91 0,19

Mixture

Digestibility experiment withrapeseed meal to weaned piglets,

20% rapeseed meal in the feedMixture Liver Thyroid T3 T4

g/kg mg/kg nmol/l nmol/l

3 30b 119b 2,16 38

12 32b 137b 2,90 44

18 31b 167ab 3,01 51

36 37a 192a 2,59 44P-Value 0,0065 0,013 0,15 0,27

2 27 100 2,95 509 27 105 2,58 5813 28 105 3,01 5723 30 117 3,02 54

P-Value 0,19 0,41 0,75 0,84

Feeding experiment withrapeseed meal to poultry, 20%

rapeseed meal in the feedFeed

consumpWeight

gain(g/wk) (g/wk)

3 950b 401a

- Heat 12 1036a 401a

18 971a 375a

36 775b 340b

P-Value <0.001 <0.0012 1086b 422b

+ Heat 9 1237a 453a

13 1115ab 417b

23 920c 383c

P-Value <0.001 0.004

Mixture

Feeding experiment with rapeseedmeal to poultry, 20% rapeseed

meal in the feedMixture Liver Thyroid T3

g/kg mg/kg nmol/l

3 19 83c 2.17

12 22 124b 2.30

18 21 169a 2.27

36 21 177a 1.68P-Value 0.08 <0.001 >0.05

2 19b 85 1.739 21b 107 2.6113 24a 125 2.5323 24a 128 2.77

P-Value <0.001 0,06 >0.05

Conclusion (1)

Heat treatment reduce the glucosinolatecontent, but also lysine content Greatest reduction of bioavailable lysine occour

in rapeseed varieties with the highestglucosinolate content

A moderate heat treatment reduce partlythe negative effect of the glucosinolates and stimulate feed consumption, feedutilization and weight gain

Conclusion (2)

Reduction in feed consumption and feedutilization is one of the major problems for optimal utilization of rapeseed meal

Organ changes Liver size increase Thyroid size increase

Conclusion (3)

If rapeseed shall constitute the major protein supplement in pig and poulytryfeed (10-15% of the diet)

The glucosinolate content in the seed should be below 10 µmol/g seed, corresponding to 10-15 µmol/g meal

Higher glucosinolate level will reducethe inclusion level correspondingly

Proper processing reduce some of the negative effects