Rapeseed meal-glucosinolates and their antinutritional effects. Part II. Flavour and palatability

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

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 597 KB
• Volume: 37
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19930370405

✦ Synopsis

Abstract

This paper has reviewed the current literature relating to the effects of glucosinolates on the palatability of rapeseed meal. The available evidence indicates that diet palatability can be adversely affected by rapeseed meal inclusion and that this response is related to glucosinolate level. However the response is variable and depends also on the species of animal, age and growth state. Younger animals, particularly chicks, piglets and calves appear to be more severely affected and exhibit reduced intake and hence depressed performance with diets containing high levels of glucosinolates from high glucosinolate rapeseed meal. Palatability is substantially improved by the use of low glucosinolate rapeseed meal (LG‐RSM) containing 10–30 μ/g and very low glucosinolate rapeseed meal (VLG‐RSM) containing 1–5 μ/g glucosinolates. From the findings of this review, it can be concluded that LG‐RSM and VLG‐RSM can be included at levels up to 20% and 30% for calves and dairy cows respectively. Since piglets are particularly sensitive it is suggested that rapeseed is excluded from early starter diets but that low glucosinolate meals can be included at levels of 10% and 15% for grower and finisher pigs respectively. Growing poultry may be less sensitive to palatability problems associated with rapeseed meal but the use of high levels is constrained due to the lower energy and higher fibre contents of RSM compared with soybean meal.