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Rapeseed from a winter variety of Brussicu napus was pressed through a screw press. The press cake (321 g crude protein, 18Og crude fat, I02 g crude fibre, glucosinolates at 18mmol kg-’ DM (dry matter)) was tested either untreated or soaked (1 1 water kg-’ rapeseed press cake) and dried at 60°C. Press cake contained 28% more glucosinolates than the corresponding seed. Moist heat treatment caused a reduction of glucosinolate content to 0.3 mmol kg- ’ press cake DM. Glucosinolate degradation products were not detectable (less than 0. I mmol kg _ ’ DM). In a digestibility experiment consistin g of two periods in a 2 X 4 crossover design four pigs received barley or diets with rapeseed press cake 5OOg kg ’ as a replacement for barley. The digestibility of all measured parameters except fat was lower in the rapeseed press cake than in barley (o/o): crude protein 68.5 vs. 77.8, crude fat 78.4 vs. 46.4, crude fibre 14.7 vs. 42.2, N-free extract 83.8 vs. 92.4, organic matter 70.0 vs. 84.7. The differences were all significant (P < 0.05). A metabolizable energy (ME) of rapeseed press cake of 14. I MJ kg- ’ DM was calculated, and this value was similar to that calculated for barley (14.6MJME kg-’ DM). In a further I6 week experiment with four groups of ten pigs, diets with 0, 50 g, IO0 g or I50 g rapeseed press cake per kilogram were tested. In a final experiment the highest rapeseed press cake level (l5Og kg- ’ diet) |
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