Composition of rapeseed cakes and meals manufactured under different technological conditions

Abstract

The composition of 40 rapeseed meals and 40 rapeseed press cakes produced from rape seed from the 2003 harvest in different production plants in Poland and toasted for 20 or 30 min was determined. Toasting time was found to negatively affect the lysine availability coefficient in both rapeseed meals and cakes. The content of glucosinolates averaged 14.6 μM/g dry matter in rapeseed meals and 17.4 μM/g DM in rapeseed cakes, both within permitted limits.