Nutritional value of rapeseed meal

Transcription

1 Nutritional value of rapeseed meal Karthik Masagounder, Kiran Doranalli, Markus Wiltafsky & Girish Channarayapatna, Evonik Industries, Singapore

2 Outline Introduction & Objectives Methods Results Nutrient content (Amino acid content / proximate / energy) Glucosinolates content & heat treatment Conclusion

3 Introduction Common species Species Brassica juncea Common name Indian mustard B. nigra Black mustard B. rapa / B. campestris Indian rape / Polish rapeseed / Brown/Yellow sarson B. napus Rapeseed /canola Mustard is more heat and drought tolerant than canola Canola: Canada + ola (Oil) 00-rapeseed (<30 µmol/g glucosinolate in meal; <2% erucic acid in oil)

4 Introduction Production of RSM vs. SBM, India MT SBM RSM Year India is the third largest producer of RSM globally, after China & Canada

5 Introduction Price trend of RSM vs. SBM, India Price, INR / kg SBM RSM

6 Objectives Determine the content of essential amino acids (EAA) and proximate nutrients of Indian origin RSM samples collected during Estimate metabolisable energy (ME) content of RSM for poultry using prediction equation based on proximate nutrients Determine total glucosinolate contents of Indian RSM samples

7 Methods Amino acids NIR and wet chemistry (HPLC): n = 3073 samples Proximate nutrients NIR: n = 1743 samples Metabolic energy Rostagno equation; n = 1743 samples Glucosinolates wet chemistry (GC); n = 29 samples

8 Outline Introduction & Objectives Methods Results Nutrient content (Amino acid content / proximate / energy) Glucosinolates content & heat treatment Conclusion

9 CP & Amino acid levels 2013 vs. Book value Mean value RSM 88% DM 2013 (n = 3073) AMINODat 4.0 (n=28) CP LYS MET M+C THR TRP ARG ILE LEU VAL HIS PHE

10 CP & Amino acid levels 2013 vs. Book value RSM, 88% DM 2013 (n = 3073) Range AMINODat 4.0 (n=28) 2013 (n = 3073) AMINODat 4.0 (n=28) CP LYS MET M+C THR TRP ARG ILE LEU VAL HIS PHE CV

11 CP-AA relationship Poor fit 2.2 y = 0.02x R² = Thr % 1.9 Lys % 1.75 y = 0.04x R² = CP % y = 0.01x R² = M+C % Met % CP % CP % y = 0.05x R² = CP % 37 40

12 AA is not always related to CP CP Lys CP, % Lys, %

13 CP & Amino acid levels RSM vs. SBM 88% DM RSM (n= 3073) SBM (n=5660) CP LYS MET M+C THR TRP ARG ILE LEU VAL HIS PHE

14 Amino acid content, SID basis Comparisons with other raw material SID, Met % SID, M+C% SBM RSM CSM MBM 0.4 SBM RSM CSM MBM SID, Lys % SID, Thr % SBM, n = 5660 RSM, n = 3073 CSM, n = 462 MBM, n = SBM RSM CSM MBM 0.0 SBM RSM CSM MBM

15 Proximate nutrients RSM vs. SBM SBM (n = 5617) RSM (n = 1743) Moisture % CP % ± ± 0.71 Crude Fat % 1.92 ± ± 0.34 Ash % 7.19 ± ± 0.32 Crude Fiber % 5.25 ± ± 0.43 NFE % ± ± 0.86

16 Metabolizable Energy, poultry RSM vs. others 3500 ME, kcal / kg SBM RSM CSM MBM

17 Antinutritional factors Glucosinolates Erucic acid Tannins Phytic acid Sinapine

18 Glucosinolates 140 different Glucosinolates 27 are known in rapeseed Plant: Part of the defence system Animals: Interfere with iodine uptake and the sythesis of Thyroid hormones T3 and T4, leading to hypothyroidism and enlargement of the thyroid gland (goitre). growth retardation impaired liver and kidney functions impaired reproductive activity

19 RSM vs. Mustard meal Glucosinolate content Glucosinolates (g/kg) RSM (n = 29) Mustard meal ( n =13) Gluconasturtiin Glucoraphanin Progoitrin Glucotropaeolin Glucobrassicin Sinigrin Epiprogoitrin Glucoiberin Glucoerucin Gluconapin Sum of glucosinolates, Glucosinolate, g / kg Rapeseed meal Mustard meal mmol/kg

20 RSM: Glucosinolate content Glucoinolate, g / kg Canada China Europe India

21 RSM in broiler diets

22 RSM in broiler diets 2100 Weight gain, g RTC yield 750 Weight gain, g Ready-to-cook yield, g /22-42 d SBM (40/34%) MOC_low (25/21%) MOC_low (54/47%) MOC_high (22/19%) MOC_high (44/38%) 700 FCR Rama Rao et al. 2004

23 Glucosinolates can be destroyed via heating Toasting has the biggest impact on Glucosinolate levels In this example desolventization/toasting causes about 2/3 of the total reduction! Spragg and Mailer, 2007; AOF/Pork CRC report

24 LCA s of AA s Porcessing is needed to reduce the Glucosinolates. Can we overdo it?

25 Toasting is the most harmfull process step Wayne, PhD-Thesis, 2001 Effect of processing rapeseed to rapeseed meal on amino acids Flaked Cooked Change in % relative to Flaked rapeseed Expelled Extracted Desolventized/toasted Dried -14 Arg Cys Lys -13

26 Linear loss of total Lys, Cys and Arg in RSM due to heating at 110 C RSM: Lys Lys, % y = x R² = Time, min 110 C Linear (110 C) RSM: Cys RSM: Arg Cys, % y = x R² = Arg, % y = x R² = Time, min Time, min 110 C Linear (110 C) 110 C Linear (110 C)

27 Legal constraints for glucosinolates in Europe Rapeseed meal (88% DM): max 4.00 g/kg = 8.6 mmol/kg Finished Feed (88% DM): Piglets: Pig + Poultry: max 0.15 g/kg = 0.32 mmol/kg max 0.50 g/kg = 1.07 mmol/kg Max dietary inclusion rate of 00-RSM Piglets Pig+Poultry 3.75 % % Max dietary inclusion rate of Indian-RSM (20 g/kg) Piglets Pig+Poultry 0.75 % 2.50 %

28 Summary RSM vs. SBM: Cheaper and higher Met (0.07%) & M+C (0.35%) levels Higher crude fiber (5%) and Lower CP (10%) & ME (550 kcal/kg: 2300 v 1750) Poor relationship between CP and EAA regression equation not possible High glucosinoate contents RSM: 20 g/kg Mustard meal: g/kg Heat processing helps reduce glucosinolate content, but overprocessing reduces Lys, Arg and Cys - A balance between Glucosinolates and heat-damage needs to be found Inclusion rate of RSM as per European regulation, 2.5%

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