Detect protein molecular structure of canola meal and presscake due to processing conditions, in relation with their protein digestive behavior and nutritive value
Canola is a major oil-seed crop in western Canada and was developed from rapeseed by Canadian plant breeders in 1970’s. The intermediate product in the manufacturing process of canola oil and canola meal called canola presscake. Heat treatment of animal feed has been employed to improve protein utilization. Research studies had been showed that heat processing affected protein molecular structures, which may influence protein quality and availability. However, studies on protein structures due to processing conditions, in relation to nutritive value and digestive behavior of protein are extremely rare. Results indicated that the yellow-seeded canola meal had higher crude protein and low fiber content compared to the brown-seeded one. Furthermore, since presscake has not passed through the solvent extraction process had a lower protein but higher oil content than canola meal and is a potential great energy supplement source for ruminants. The results of this study indicated the possibility of using Fourier-transformed infrared-vibration spectroscopy (FT/IR), in order to characterize rapidly feed structures at molecular level and also relate nutrient utilization to the specific chemical make-up of intrinsic structures of the feed.
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