Nutritive Value of Canola Meal: The Dietary Fibre Story

Transcription

1 Nutritive Value of Canola Meal: The Dietary Fibre Story Bogdan A. Slominski Department of Animal Science, University of Manitoba, Winnipeg, Canada 14 th International Rapeseed Congress, Saskatoon, July 2015

2 Outline Introduction Dietary fibre definition and components, Measurement and physiological effects. Canola fibre and efficiency of animal production Yellow-seeded canola, Dehulled canola meal, Effect of processing. Conclusions

3 Dietary Fibre The most widely accepted definition (Trowell et al., 1976): The remnants of plant cells resistant to hydrolysis by the alimentary enzymes of man. It is composed of cellulose, hemicellulose, oligosaccharides, pectins, gums, waxes and lignin

4 Components of Dietary Fibre Class Type Structural polysaccharides Cellulose, hemicellulose, pectins Structural non-carbohydrate Lignin, polyphenols Non-structural polysaccharides Mucilage, gums, resistant starch, inulin Protein/carbohydrate Glycoproteins, Maillard products Oligosaccharides Galacto- & fructooligosaccharides Other Cutin, waxes, minerals Fiber Fractions Water-soluble Water-insoluble

5 Non-starch polysaccharides (NSP) Corn: 7% Wheat: 9% Barley: 17% SBM: 15% CM: 18% Flax: 27% Diet: 10%

6 A Model of Cell Wall Architecture

7 Fibre Analysis Crude Fibre (CF) Two sequential boiling digestions with 1.25% H 2 SO 4 and 1.25% NaOH Acid Detergent Fibre (ADF) Boilig digestion with 2%CTAB (cetyl trimethyl ammonium bromide) in 0.5M H 2 SO 4 Neutral Detergent Fibre (NDF) Boiling digestion with neutral detergent solution containing SDS (3%) and EDTA (1.9%) in ph 7 phosphate buffer in the presence of α-amylase

8 NSP Analysis Gas-Liquid Chromatography Sample DMSO, 100ºC Starch gelatinization Starch hydrolysis Enzymatic: ph 5.2, 45ºC Ethanol addition (80%) Precipitate Ethanol solubles Glucose, di- & oligosaccharides Acid hydrolysis 12M HCl (1h, 40ºC) 1M HCL (2 h, 100 ºC) Sugar derivatization (alditol acetates) GLC

9 Non-starch polysaccharide constituent sugars by GLC

10 Plant Cell Wall Polymers Feed Evaluation Fractions Hemicellulose Pectin NSP TDF Cellulose CF ADF NDF Lignin Glycoprotein CF-crude fiber; ADF-acid detergent fiber; NDF-neutral detergent fiber; NSP-non-starch polysaccharides; DF-dietary fiber (From Chesson, 1986; modified)

11 Total Dietary Fiber Methods Component measured AOAC gravimetric Uppsala UK GLC U of M GLCgravimetric gravimetric- GLC NSP X X X X Lignin X X X Cell wall protein X Resistant starch X X X Maillard products? x X

12 Total Dietary Fiber U of Manitoba Method Sample NSP NDF NDF residue NSP TDF = NDF + (sample NSP NSP of the NDF residue) Optional analyses: Lignin = NDF (NSP + protein + ash) NDF residue Protein, ash

13 Dietary Fibre: Efficiency of Animal Production Low nutrient density of high fiber feedstuffs Antinutritive effects of soluble NSP (i.e., β-glucan, arabinoxylan) Nutrient encapsulating effect of cell walls Impaired amino acid availability (i.e., Maillard products) Benefit from VFAs production

14 Contributions to the fibre content (%, fat-free basis) Seed Hull 16% = Embryo 84%

15 Pre-press Solvent Extraction Process

16 Pre-press Solvent Extraction Process Screenings/ Dockage

17 Pre-press Solvent Extraction Process Maillard Reaction Screenings/ Dockage

18 Molecular Events in Maillard Reaction Protein R - NH 2 + O H - HO - H- H- H C C - OH C - H C - OH C - OH CH 2 OH Glucose R-N= H - HO - H- H- H C C - OH C - H C - OH C - OH CH 2 OH Schiff base Amadori rearrangement R-NH - H - HO - H- H- CH 2 C = O C - H C - OH C - OH CH 2 OH (Furth, 1988) Advanced glycation end products

19 The effect of moist heat-treatment on protein damage in canola Canola meal samples were subjected to heat-treatment at: 95ºC 102ºC 105ºC 110ºC 126ºC Samples were analyzed for NDF, neutral detergent insoluble crude protein (NDICP), and digestible protein contents.

20 Effect of Heat Treatment on NDF and NDF Residual Protein (NDICP) Content of Canola Meal 45 % DM NDF NDF residual protein (%) Heating temperature ( C) NDICP Heating temperature ( C) º

21 Dietary Fibre Content of Canola Meal (% DM) Component Mean* Range* Min. Max. Total dietary fiber NSP Lignin and polyphenols Glycoprotein (NDICP) *Represents 11 crushing plants, each providing 3 samples a year for 4 consecutive years

22 Development of low-fibre, yellowseeded B. napus canola Efforts to breed for yellowseed coat in canola were justified as a means to increase the oil content in the seed and to improve the meal quality.

23 Development of yellow-seeded B. napus canola YN Low oil Low yield Rakow et al., 2010 YN Increased oil Increased yield YN Increased oil Increased yield True yellow color

24 Development of yellow-seeded B. napus canola % DM YN YN YN Oil Protein Fibre

25 Development of canola-quality B. juncea mustard A species known for its pure yellow seed coat. Under Western Canadian conditions, B. juncea suffers less from heat and drought stress and matures earlier than B. napus. Such characteristics are the basis for high yields of oil and low chlorophyll content in the seed. Canola-quality: Glucosinolates < 30 µmol/g in the meal portion Erucic acid < 2% in the oil portion

26 POS Plant, Saskatoon, Canada Seed Processing 2012 crush B. napus, yellow B. napus, black B. juncea, yellow Bunge Canola Processing Plant, Altona, Canada

27 Meal Evaluation Chemical characterization AME n content (±Enzyme) Amino acid digestibility Growth performance studies

28 Chemical Composition of Canola Meals (% DM) 2010 and 2011 crush comparison Component B. napus black B. napus yellow B. juncea yellow Crude protein 41.1 c 43.4 b 47.2 a Ether extract 5.1 a 3.5 c 4.0 b Ash 8.5 a 7.3 c 8.0 b Carbohydrates Glucose + fructose 0.3 a 0.2 c 0.3 b Sucrose 6.6 c 10.1 a 8.0 b Oligosaccharides 3.1 a 2.8 b 3.1 a Dietary fiber fractions ADF 20.1 a 9.3 c 9.9 b NDF 25.2 a 19.0 b 18.5 b Total Fiber 35.0 a 29.8 b 28.9 c Glucosinolates (µmol/g) 7.9 c 14.6 a 12.6 b abc P<0.05

29 Dietary Fiber Components (% DM) Component B. napus black B. napus yellow B. juncea yellow Total dietary fiber 35.0 a 29.8 b 28.9 c NSP 21.7 b 22.8 a 20.4 c Glycoprotein (NDICP) 3.2 b 3.9 a 3.2 b Lignin and polyphenols 10.1 a 3.1 c 5.3 b abc P<0.05

30 AME n contents of B. napus and B. juncea meals (kcal/kg DM) Item B. napus black Broilers* B. napus yellow B. juncea yellow B. napus black Turkeys B. napus yellow B. juncea yellow AME n AME n with enzyme * Represent mean values from 3 AME n assays for B. napus black and B. juncea and mean values from 2 AME n assays for B. napus yellow

31 Dietary AME n and Enzyme* Supplementation in Poultry Kcal/kg DM B. napus black B. napus yellow B. juncea yellow Without Enzyme With Enzyme *Superzyme OM

32 Standardized ileal digestible amino acid contents (%) Amino acid B. napus black Broilers B. napus yellow B. juncea yellow B. napus black Turkeys B. napus yellow B. juncea yellow Arginine 2.22 c 2.43 b 2.99 a 2.15 c 2.37 b 2.83 a Lysine 1.83 b 2.06 a 1.82 b 1.74 b 1.85 a 1.55 c Threonine 1.39 c 1.48 b 1.64 a 1.32 b 1.42 a 1.46 a Methionine 0.73 b 0.64 c 0.75 a 0.63 a 0.59 b 0.62 ab abc P<0.05

33 Growth performance of broilers (1-36 d) Diet BWG (kg/bird) FCR 1 Control (wheat/sbm) 2.32 a % B. napus black 2.30 a % B. napus yellow 2.19 b % B. juncea yellow 2.31 a kg feed/kg weight gain

34 Growth performance of turkeys (1-56 d) Diet BWG (kg/bird) FCR 1 Control (wheat/sbm) % B. napus black % B. napus yellow % B. juncea yellow kg feed/kg weight gain

35 Conclusions It would appear that breeding for low-fiber canola would result in the quantitative changes as evidenced by increased oil, protein, and sucrose contents rather than qualitative changes due to decreased fiber content in the seed. All types of canola meal could effectively replace SBM in poultry rations.

36 Tail-end dehulling of canola meal using sieving technology One mean of improving the nutritive value of canola meal is dehulling. The use of sieves of 250, 355 and 600 µm resulted in the production of distinct fractions containing high levels of protein and amino acids and less fiber than that of the parent meal.

37 Tail-end dehulling of canola meal Parent meal Dehulled meal Fraction Fine 1

38 Composition of dehulled canola meal produced through sieving (%, as-is basis) Component Parent meal Dehulled meal Crude protein Fat Dietary fibre fractions Acid detergent fibre Neutral detergent fibre Total dietary fibre

39 Growth performance of broiler chickens Pre-starter phase; 1-10 d of age Diet Diet fiber content, % Body weight gain, g/bird FCR g feed/g gain Corn/SBM (control) Canola meal Dehulled canola meal

40 Growth performance of young pigs Pre-starter phase: d of age Starter phase: d of age Diet ADG g/day/pig Gain : Feed Phase 1 Phase 2 Overall Phase 1 Phase 2 Overall Final BW kg Corn/SBM (control) b b 0.58 b 16.9 Canola meal ab ab 0.63 ab 17.4 Dehulled canola meal a a 0.68 a 17.8

41 Conclusions High nutrient density of dehulled canola meal would allow for a significant replacement of SBM in the pre-starter diets. It would appear that most of canola fiber is simply a diluent and would have minimal effect on nutrient utilization.

42 The Effect of Processing on Meal Quality Maillard Reaction

43 Canadian Canola Crushing Plants Location Bunge: Fort Saskatchewan Bunge: Nipawin ADM: Cargill: Clavet Lloydminster JRI: Lethbridge LD and JRI: Yorkton Bunge: Harrowby Viterra: Ste. Agathe Bunge: Altona TRT-ETGO: Becancour Bunge: Hamilton ADM: Windsor

44 Chemical characteristics of canola meals from crushing plants across Canada 4 surveys 2011: Survey : Survey : Survey : Survey 4 11 canola crushing plants 3 samples from each crushing plant per survey Analysed for DM, CP, total fiber and its fractions, fat, AA, sugars, P, and glucosinolate contents.

45 Dietary Fiber and Glucosinolate Contents Dietary fiber % DM Glucosinolates umol/g DM

46 Dietary Fiber and Glucosinolate Contents 45 Dietary fiber 40 % DM Glucosinolates umol/g DM

47 Dietary Fiber vs. Neutral Detergent Insoluble Crude Protein (NDICP) Dietary Fiber (% DM) NDICP (% DM) R 2 = 0.80

48 Dietary Fiber vs. Neutral Detergent Insoluble Crude Protein (NDICP) Dietary Fiber (% DM) R 2 = NDICP (% DM)

49 Standardized Ileal Digestible Amino Acid Contents Lysine Methionine Threonine % DM Canola Crushing Plant

50 Standardized Ileal Digestible Amino Acid Contents Lysine Methionine Threonine % DM m 10p 11m 11p Canola Crushing Plant

51 SID Lysine vs. NDF Broiler chickens & Swine SID lysine (% DM) R 2 = NDF (% DM)

52 Dietary Fibre vs. SID Lysine 45 Dietary fiber % DM % DM SID lysine

53 Summary Excessive heating during pre-press solvent extraction would result in reduced digestibility of some amino acids, particularly lysine. The fraction of fibre deriving from amino acids damage would be an indication of low meal quality.

54 Conclusions Canola meal fibre fractions and their effects: The good, the bad, and the ugly The good : NSP Beneficial for gut health Benefits from VFAs production and enzyme addition The bad : Polyphenols and lignin Not necessarily antinutritional Could be replaced by oil and protein The ugly : Maillard products Protein and lysine damage

55 Acknowledgements Thank you!