28th ISF Congress. September, 28-30, 2009, Sydney

Transcription

1 28th ISF Congress September, 28-30, 2009, Sydney Characteristics of the expeller rapeseed meal production in farms and industrial plants in France. Assessment of the meal stability in long-term storage and the energetic value on poultry. Quinsac A 1, Carré P 2, Crépon K 3, Evrard J 1, Loison J-P 1, Lessire M 4 & Peyronnet C 3 1 CETIOM, Rue Monge, Parc Industriel, Pessac, France 2 CREOL, Rue Monge, Parc Industriel, Pessac, France 3 ONIDOL, 12 avenue George V, Paris, France 4 INRA-UR83, Nouzilly, France C R E O L

2 Topics Survey on expeller meal production in France in Chemical characterisation. Long-term stability of expeller meal Nutritional evaluation on poultry

3 Survey : location of collected samples and animal production Dairy cattle Dairy cattle Pig Beef cattle Poultry Poultry Collected samples

4 Process On farm 1 Cold pressing press : 2 types, capacity 15 to 150 kg/h In industrial plant 1 Cold pressing 2 Cooking - Pressing 3 Cold pressing Cooking Pressing press : 1 type, capacity 150 to 5000 kg/h

5 Distribution of collected samples according to their oil content 12 Individual "on farm" Collective "on farm" Industrial 10 8 Number < > 32 Oil content (% DM) Mean : 20,9 % DM SD : 6,4

6 Distribution of the samples for the protein content Number Protein content (% DM ) Mean : 30,4 % DM SD : 2,8

7 Protein content variability Protein content (% DM) 40,0 38,0 36,0 34,0 32,0 30,0 28,0 26,0 24,0 22,0 20,0 Protein = - 0,377 Oil + 38,3 R 2 = 0,735 0,0 10,0 20,0 30,0 40,0 50,0 Oil content (% DM) The protein variability is mainly due to the oil content variability

8 Distribution of the samples for the crude fibre content Number Crude fibre content (% DM) Mean : 12,6 % DM SD : 1,5

9 Crude fibre content variability 18 CF = -0,1782 Oil + 16,447 R² = 0,5629 The crude 16 fibre Crude fibre (% DM) variability is mainly due to the oil content variability Oil content (%MS)

10 Distribution of the samples for the glucosinolates content Number < >30 Glucosinolat es cont ent ( µmol/ g DM)

11 Glucosinolates content variability GSL content (µmol/g) 40,0 GSL = -0,6252 Oil + 28,875 R 2 = 0, ,0 30,0 (theory) GSL = -0,29x + 29R 25,0 20,0 15,0 10,0 5,0 0,0 0,0 10,0 20,0 30,0 40,0 50,0 60,0 Oil content (% DM) The GSL content variability is due to the oil content variability (dilution effect), and to another effect : breakdown

12 Distribution of the samples for the DE1 value Number DE1 (%)

13 Process in industrial plants and effects on DE1 and GSL DE1 (g/ 100g) GSL (µmol/g DM) 80,0 70,0 60,0 73,0 Moderate heat treatment Strong heat treatment 50,0 40,0 30,0 20,0 26,8 41,3 21,5 37,1 28,1 17,2 12,8 35,6 19,9 17,9 17,1 10,0 0,0 CP CP-C-P CP-C-P C-P C-P C-P Cold pressing Cold pressing - cooking - pressing Cooking pressing

14 Composition and variability of deoiled and expeller rapeseed meals Oil content Protein Crude Fibre Glucosinolates Regular deoiled from industry (2002) Regular deoiled from industry (2007) Expeller meal from industry (2007) Expeller meal prepared on farm (2007)

15 Conclusion Chemical characterisation High variability of oil content (from 8,9 to 38,7 %DM) was found in the whole set of collected samples. The industrial process with cooking treatment dramatically improved the extraction yield (oil content of meals from 8,9 to 12,7 %DM). Variability of oil content induced variability of other components (fibre, protein and glucosinolates) by dilution effect. The glucosinolate content was also affected by breakdown but at a lower level than in regular deoiled meal. The DE1 values are related to the cooking treatment prior pressing. Lowest values were obtained with the industrial process.

16 Topics Survey on expeller meal production in France in Chemical characterisation. Long-term stability of expeller meal Nutritional evaluation on poultry

17 The differents lots of meal tested in the study Lot 1-CP-C-P 18/03/ CP 03/03/ CP-Gum 17/03/2008 Production Date Location Process Industrial (East) Industrial (East) Cold pressing, cooking, pressing Cooking, pressing without addition of gums Cooking, pressing with addition of gums Oil content (% DM) 9,7 9,9 11,2 4-CP 26/03/2008 Farm (West) Cold pressing 34,1 5-CP 28/03/2008 Farm (West) Cold pressing 22,8 6-CP 24/03/2008 Farm (Centre) Cold pressing 14,7 7-CP 01/03/2008 Farm (East) Cold pressing 26,3

18 Conditions From 1st April 2008 to 29 September Storage of the 7 lots (20 kg each) in non sealed polypropylene bags (air permeable to simulate the big-bag storage on farm) at ambient temperature. Sampling was carried out at : 0, 7, 14, 30, 60, 120 and 180 days from the beginning of the study.

19 Results Oil content Lot DM (%) Oil content (% DM) D0 D+7 D+14 D+30 D+60 D+120 D+180 Difference D0 D CP-C-P 94,4 9,7 9,3 9,4 9,4 9,5 9,6 9,5 0,2 2-CP 95,0 9,9 11,1 10,9 10,9 10,6 11,1 10,6-0,7 3-CP-gum 91,3 11,2 12,0 11,3 11,8 11,3 12,1 11,5-0,3 4-CP 87,8 34,1 33,9 34,0 33,7 34,2 32,1 31,5 2,6 5-CP 88,1 22,8 22,6 22,2 22,4 22,6 22,3 21,6 1,2 6-CP 90,2 14,7 14,9 14,7 14,8 15,0 14,8 14,9-0,2 7-CP 87,4 26,3 26,2 26,1 26,0 26,1 25,2 23,7 2,6 A part of oil of lots 4-CP, 5-CP and 7-CP were unextractable at D+180

20 Peroxide value Results 1-CP-C-P 2-CP 3-CP-Gum 4-CP 5-CP 6-CP 7-CP Peroxide value days

21 P-anisidine value Results 1-CP-C-P 2-CP 3-CP-Gum 4-CP 5-CP 6-CP 7-CP p-anisidine Value days

22 Results Tot-Ox index ( pav + 2 PV) 1-CP-C-P 2-CP 3-CP-Gum 4-CP 5-CP 6-CP 7-CP 25,0 20,0 "Tot-Ox" index 15,0 10,0 5,0 0, days

23 Acidity Results 1-CP-C-P 2-CP 3-CP-Gum 4-CP 5-CP 6-CP 7-CP 90,0 80,0 70,0 oleic acidity (%) 60,0 50,0 40,0 30,0 20,0 10,0 0, days

24 Acidification Slope (initial velocity) 0,9 0,8 0,7 0,6 y = 0,2803Ln(x) - 0,2402 0,5 0,4 0,3 0,2 0,1 0 1,0 10,0 100,0 initial oleic acidity (% ) The meals were acidified with higher the velocity, higher the initial acidity. The occurrence of mold is a well know factor accelerating the acidification. To avoid the development of mold in the meal, it will be necessary to limit the condensation of water due to temperature differences during the pressing and the storage.

25 Long-term stability evaluation Conclusion The study was carried out in on farm conditions during 6 months and included 7 meals with various oil and moisture content. The results showed that the meals were not oxidised. An important acidification occurred with some on farm meals. Industrial meals were the most stable because of the low oil content and probably, the heating treatment which reduced moisture and the activity of enzymes (lipases) of the meal. To avoid the development of mold in the meal, it will be necessary to limit the condensation of water due to temperature differences during the storage. The very low decrease of extractible oil amount during the study showed that the polymerisation of the oil was negligible and that, globally, the meal is stable over 6 months.

26 Topics Survey on expeller meal production in France in Chemical characterisation. Long-term stability of expeller meal Nutritional evaluation on poultry

27 Methods Method of the digestive balance. Total collection of excreta for adults cockerels and young chicken (21 days). 10 birds minimum / treatment

28 Results Metabolisable Energy (AMEn) and protein digestibility Cockerels Chicken Meals Oil (%) AMEn (kcal/kg) Protein digestibility (%) AMEn (kcal/kg) Protein digestibility (%) Regular SBM 1, , ,2 Expeller RSM A 8, , ,8 Expeller RSM B 21, , ,9 Expeller RSM C 26, , ,4 Expeller RSM D 19, , ,4 Regular deoiled RSM E 2, , ,7 SBM : Soybean Meal ; RSM : Rapeseed Meal

29 Apparent Metabolisable Energy deoiled RSM E / cockerel deoiled SBM / cockerel Fat RSM A to D / cockerel deoiled RSM E / chicken deoiled SBM / chicken Fat RSM A to D / chicken 4000 AMEn (kcal/kg) SBM RSM E RSM A RSM B RSM D RSM C Oil content (% DM) SBM: Soybean Meal RSM : Rapeseed Meal

30 Digestibility of protein Digestibility N (%) Digestibility N / cockerels Digestibility N / chicken Oil content (%DM)

31 Nutritional evaluation on poultry Conclusion AMEn values obtained on cockerels ranged from 2119 to 3721 kcal/kg DM and were related to the fat content of the meal. AMEn values obtained on chicken were lower (1848 to 3038 kcal/kg DM) and showed that the digestibility of lipids was higher on adults cockerels. On opposite, digestibility of protein seemed to be higher with young chicken.

32 General Conclusion The «on farm» production resulted in expeller cake which oil contents are widely dispersed (12 to 35% DM). The production of industrial heat treatment provided meals containing 8 to 12% oil Expeller rapeseed meal can be stored several months in big-bags (up to 6 months) but attention should be paid to moisture. Nutritional evaluation showed good valorisation of the energy from the fat matter.