The content and standardized ileal digestibility of crude protein and amino acids in rapeseed co-products fed to pigs

M. M. Kasprzak*, J. G.M. Houdijk, O. A. Olukosi, H. Appleyard, S. P.J. Kightley, P. Carré, T. Sutton, J. Wiseman

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

An experiment was conducted to determine the effect of rapeseed variety, harvest year, and type of processing on the standardized ileal digestibility (SID) of crude protein (CP), and amino acids (AA) in rapeseed co-products fed to pigs. A number of rapeseed varieties were de-oiled by standard and soft hexane extraction methods, producing rapeseed meal (RSM), and soft rapeseed meal (SRSM), respectively, or by cold pressing, producing rapeseed cake (RSC). Soft hexane extraction was designed to maximize and maintain varietal differences in nutritional composition through seed processing at reduced temperatures. From rapeseed harvested in 2013, SRSM was produced from 3 varieties, i.e. PR46W21 (PR), V2750L (V27) and DK Cabernet (DKC), whilst RSC was produced from DKC only. From rapeseed harvested in 2014, RSM and SRSM were produced from DKC and PR. Thus, 8 rapeseed co-products were evaluated for SID CP and AA through including them at 500 g/kg as the only protein source in semisynthetic diets. Forty-eight growing pigs (initial body weight: 41 ± 2.8 kg) were allotted to these 8 feeding treatments over 6 time periods in a randomized complete block design. Compared to SRSM, the Lys to CP ratio in RSM was reduced from 0.061 to 0.050 for DKC, and from 0.055 to 0.051 for PR (Harvest 2014). The SID of CP and AA in SRSM for both DK and PR was not sensitive to harvest year. Compared to their RSM counterparts, SRSM samples had greater SID of CP, Arg, His, Lys, Met, Thr, and Val for DKC whereas, for PR, this was limited to Lys and Trp (P < 0.05). The SID of CP and AA were negatively correlated with neutral detergent fiber contents, with a coefficient of determination ranging from 0.82 for SID of Lys to 0.95 for SID of Arg. Selection of rapeseed variety and processing method might improve the content of CP and AA in rapeseed co-products. Although the harvest year might also affect the composition of the rapeseed co-products, it had no effect on CP and AA digestibility.

Original languageEnglish
Pages (from-to)22-27
Number of pages6
JournalLivestock Science
Volume208
Early online date5 Dec 2017
DOIs
Publication statusPrint publication - 1 Feb 2018

Fingerprint

Brassica rapa
rapeseed meal
coproducts
rapeseed
Swine
crude protein
digestibility
Amino Acids
swine
amino acids
Meals
Proteins
rapeseed cake
hexane
pressing
Hexanes
processing technology
fiber content
neutral detergent fiber
protein sources

Bibliographical note

© 2017 Elsevier B.V. All rights reserved.

Keywords

  • Amino acid
  • Digestibility
  • Pigs
  • Rapeseed cake
  • Rapeseed meal
  • Varieties

Cite this

Kasprzak, M. M. ; Houdijk, J. G.M. ; Olukosi, O. A. ; Appleyard, H. ; Kightley, S. P.J. ; Carré, P. ; Sutton, T. ; Wiseman, J. / The content and standardized ileal digestibility of crude protein and amino acids in rapeseed co-products fed to pigs. In: Livestock Science. 2018 ; Vol. 208. pp. 22-27.
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The content and standardized ileal digestibility of crude protein and amino acids in rapeseed co-products fed to pigs. / Kasprzak, M. M.; Houdijk, J. G.M.; Olukosi, O. A.; Appleyard, H.; Kightley, S. P.J.; Carré, P.; Sutton, T.; Wiseman, J.

In: Livestock Science, Vol. 208, 01.02.2018, p. 22-27.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The content and standardized ileal digestibility of crude protein and amino acids in rapeseed co-products fed to pigs

AU - Kasprzak, M. M.

AU - Houdijk, J. G.M.

AU - Olukosi, O. A.

AU - Appleyard, H.

AU - Kightley, S. P.J.

AU - Carré, P.

AU - Sutton, T.

AU - Wiseman, J.

N1 - © 2017 Elsevier B.V. All rights reserved.

PY - 2018/2/1

Y1 - 2018/2/1

N2 - An experiment was conducted to determine the effect of rapeseed variety, harvest year, and type of processing on the standardized ileal digestibility (SID) of crude protein (CP), and amino acids (AA) in rapeseed co-products fed to pigs. A number of rapeseed varieties were de-oiled by standard and soft hexane extraction methods, producing rapeseed meal (RSM), and soft rapeseed meal (SRSM), respectively, or by cold pressing, producing rapeseed cake (RSC). Soft hexane extraction was designed to maximize and maintain varietal differences in nutritional composition through seed processing at reduced temperatures. From rapeseed harvested in 2013, SRSM was produced from 3 varieties, i.e. PR46W21 (PR), V2750L (V27) and DK Cabernet (DKC), whilst RSC was produced from DKC only. From rapeseed harvested in 2014, RSM and SRSM were produced from DKC and PR. Thus, 8 rapeseed co-products were evaluated for SID CP and AA through including them at 500 g/kg as the only protein source in semisynthetic diets. Forty-eight growing pigs (initial body weight: 41 ± 2.8 kg) were allotted to these 8 feeding treatments over 6 time periods in a randomized complete block design. Compared to SRSM, the Lys to CP ratio in RSM was reduced from 0.061 to 0.050 for DKC, and from 0.055 to 0.051 for PR (Harvest 2014). The SID of CP and AA in SRSM for both DK and PR was not sensitive to harvest year. Compared to their RSM counterparts, SRSM samples had greater SID of CP, Arg, His, Lys, Met, Thr, and Val for DKC whereas, for PR, this was limited to Lys and Trp (P < 0.05). The SID of CP and AA were negatively correlated with neutral detergent fiber contents, with a coefficient of determination ranging from 0.82 for SID of Lys to 0.95 for SID of Arg. Selection of rapeseed variety and processing method might improve the content of CP and AA in rapeseed co-products. Although the harvest year might also affect the composition of the rapeseed co-products, it had no effect on CP and AA digestibility.

AB - An experiment was conducted to determine the effect of rapeseed variety, harvest year, and type of processing on the standardized ileal digestibility (SID) of crude protein (CP), and amino acids (AA) in rapeseed co-products fed to pigs. A number of rapeseed varieties were de-oiled by standard and soft hexane extraction methods, producing rapeseed meal (RSM), and soft rapeseed meal (SRSM), respectively, or by cold pressing, producing rapeseed cake (RSC). Soft hexane extraction was designed to maximize and maintain varietal differences in nutritional composition through seed processing at reduced temperatures. From rapeseed harvested in 2013, SRSM was produced from 3 varieties, i.e. PR46W21 (PR), V2750L (V27) and DK Cabernet (DKC), whilst RSC was produced from DKC only. From rapeseed harvested in 2014, RSM and SRSM were produced from DKC and PR. Thus, 8 rapeseed co-products were evaluated for SID CP and AA through including them at 500 g/kg as the only protein source in semisynthetic diets. Forty-eight growing pigs (initial body weight: 41 ± 2.8 kg) were allotted to these 8 feeding treatments over 6 time periods in a randomized complete block design. Compared to SRSM, the Lys to CP ratio in RSM was reduced from 0.061 to 0.050 for DKC, and from 0.055 to 0.051 for PR (Harvest 2014). The SID of CP and AA in SRSM for both DK and PR was not sensitive to harvest year. Compared to their RSM counterparts, SRSM samples had greater SID of CP, Arg, His, Lys, Met, Thr, and Val for DKC whereas, for PR, this was limited to Lys and Trp (P < 0.05). The SID of CP and AA were negatively correlated with neutral detergent fiber contents, with a coefficient of determination ranging from 0.82 for SID of Lys to 0.95 for SID of Arg. Selection of rapeseed variety and processing method might improve the content of CP and AA in rapeseed co-products. Although the harvest year might also affect the composition of the rapeseed co-products, it had no effect on CP and AA digestibility.

KW - Amino acid

KW - Digestibility

KW - Pigs

KW - Rapeseed cake

KW - Rapeseed meal

KW - Varieties

U2 - 10.1016/j.livsci.2017.11.024

DO - 10.1016/j.livsci.2017.11.024

M3 - Article

AN - SCOPUS:85037981038

VL - 208

SP - 22

EP - 27

JO - Livestock Science

JF - Livestock Science

SN - 1871-1413

ER -