Effects of stage of processing of canola seed on chemical composition and in vitro protein degradability of canola meal and intermediate products

Abstract

A study was conducted to determine the effects of stage of processing of canola seed on chemical characteristics and in vitro crude protein degradability (IVCPD) of canola products. Processing stage prior to oil extraction had no effect on nutrient composition or IVCPD of canola products. Prepressing of cooked flaked seed reduced IVCPD and increased fiber and crude protein (CP) levels of presscake relative to canola seed (P < 0.05). Heating in the desolvetizer-toaster increased neutral detergent fiber (NDF) content and reduced CP solubility and IVCPD of canola meal relative to solvent-extracted meal (P < 0.05). Acid detergent insoluble CP of canola products was not affected by stage of processing. It was concluded that major changes in protein composition and degradability took place as a result of heating in the desolventizer-toaster stage.