Rapeseed meal-Glucosinolates and their antinutritional effects Part 6. Taint in end-products

✍ Scribed by Mawson, R. ;Heaney, R. K. ;Zdunczyk, Z. ;Kozlowska, H.

• Publisher: John Wiley and Sons
• Year: 1995
• Tongue: English
• Weight: 680 KB
• Volume: 39
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19950390103

✦ Synopsis

Abstract

From the present review it is clear that glucosinolates and their breakdown products may pass in small amounts into such products as meat, milk or eggs without noticeable deterioration in their taste. When applying low glucosinolate rapeseed meal (LG‐RSM) as the sole high protein component of concentrate mixture for cows, the level of rapeseed glucosinolates breakdown products should not exceed 0.1 μmol/1 oxazolidinethione, 10 μmol/1 unsaturated nitriles and 100 μmol/1 thiocyanate. At these levels no evidence has been found to indicate the negative influence of glucosinolates breakdown products on the sensory properties of milk or threat for consumers.

No published information appears to be available suggesting that glucosinolates have any deleterious effect on the carcass flavour in cattle. Even at a 20% inclusion of LG‐RSM in diets no impairment on visual scores or sensory evaluation was found in pig's or broiler's carcass.

Glucosinolated, chiefly progoitrin, which depress trimethylamine oxidation thus clearly affect the taint in eggs. In birds with genetically conditioned susceptibility (brown layers) fishy taint can be observed even at 0.3 μM progoitrin, i.e. approximately 0.5 μM total glucosinolates in 1 g diet. Assuming a threefold higher threshold for white layers (1 μM progoitrin in 1 g diet) fishy taint can be expected at a 10% LG‐RSM level in diet, and only very low glucosinolate rapeseed meals can be fed to layers without the risk of fishy taint in eggs.