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Table 1 Characterization of rapeseed samples before and after toastinga

From: Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

Material DM, g/kg CP, g/kg DM Crude fat, g/kg DM NDF, g/kg DM ADF, g/kg DM ADIN, g/kg DM Denaturation enthalpy, J/g CP NSI, g/kg CP PDI, g/kg CP
Rapeseed 937 - 493 - - - 2.23 869 -
Dried rapeseed 947 - 489 - - - - 861 -
Rapeseed cake 923 - 135 - - - - 861 -
RSM + solvent 907 - 13 - - - - 825 -
Toasting time RSM
 0 min 913.0 360.0 16 274.4 217.4 3.0 2.34 799.0 260.7
 20 min 917.7 362.0 - 278.2 211.7 3.0 1.29 695.5 161.8
 40 min 918.9 366.3 - 291.4 215.5 3.1 1.23 597.5 129.3
 60 min 922.8 372.9 - 319.1 213.3 3.1 1.13 537.0 105.3
 80 min 924.6 368.4 - 338.9 216.0 3.3 1.07 513.0 84.7
 100 min 917.8 363.7 - 354.6 217.1 3.4 1.03 475.5 72.6
 120 min 930.8 369.1 - 365.3 218.2 3.8 0.74 431.0 63.3
SEM 1.7 1.4   9.8 1.1 0.3 0.11 31 15
P-value
 Linear 0.02 0.19 - <0.001 0.21 <0.001 0.02 <0.001 <0.001
 Quadratic 0.90 0.15 - 0.91 0.40 0.02 0.07 <0.001 <0.001
  1. a DM dry matter, CP crude protein, NDF neutral detergent fiber, ADF acid detergent fiber, ADIN nitrogen linked to the acid detergent fiber, NSI nitrogen solubility index, PDI protein dispersibility index, RSM rapeseed meal, SEM standard error of the mean