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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