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ORIGINAL PAPER
Changes in chemical composition of rapeseed meal
during storage, influencing nutritional value
of its protein and lipid fractions
1
Maritime University of Szczecin, Faculty of Economics and Transport Engineering, Henryka Pobożnego 11, 70-507 Szczecin, Poland
Publication date: 2017-06-16
Corresponding author
M. Bojanowska
Maritime University of Szczecin, Faculty of Economics and Transport Engineering, Henryka Pobożnego 11, 70-507 Szczecin, Poland
Maritime University of Szczecin, Faculty of Economics and Transport Engineering, Henryka Pobożnego 11, 70-507 Szczecin, Poland
J. Anim. Feed Sci. 2017;26(2):157-164
KEYWORDS
TOPICS
ABSTRACT
The aim of the study was to analyse the quality changes in rapeseed
meal (RSM) in the presence of oxygen and water vapour at elevated temperature.
The chemical composition of fresh and after storage (30 days at 40 °C
and 80% relative humidity) samples of RSM was determined. In comparison with
fresh samples significant differences in the meal after storage in the content of
true protein (35.7 vs 37.5% DM), crude fat (6.8 vs 7.5% DM), crude fibre (11.5 vs
10.6% DM), methionine (7.7 vs 8.2 g · kg−1 DM), cysteine (8.2 vs 8.9 g · kg−1 DM)
and arginine, histidine, aspartic acid, glutamic acid, tannic acid and phytic phosphorus
were observed. After storage, the content of butyric, caproic, caprylic
and palmitoleic acids increased, while concentration of lauric, stearic and oleic
acids decreased. Proportion of saturated fatty acids in total fatty acids raised
(19.7 vs 14.3%) and that of unsaturated fatty acids declined (80.3 vs 85.7%).
The storage had influence on acid and peroxide values of oil, increasing them to
20.9 mg KOH · g−1 and 27.08 meq · kg−1, respectively. No significant differences
in the content of starch, sugar, some amino acids (including lysine) and polyunsaturated
fatty acids in fresh and post-storage meal were noticed. Aflatoxins B1,
B2, G1, G2 and ochratoxin A were not detected after storage. It can be concluded
that storage conditions affect adversely the quality of RSM having the moisture
content only slightly above the recommendation (12.7 vs 12.5%) and simultaneously
changing significantly its protein and lipid profiles.
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