Effect of heat treatment on rapeseed cake protein quality
Cold-pressed rapeseed cake are poor sources of ruminal undegraded protein (RUP), protein effective degradability were 85–89%. Heat treatment is one of the most common method use to reduce ruminal protein degradation. Changes of treatment temperature had the greatest effect on the solubility and rumi...
Main Authors: | Helgi Kaldmäe, Marko Kass, Ragnar Leming, Meelis Ots |
---|---|
Format: | Article |
Language: | English |
Published: |
Estonian Academic Agricultural Society
2013-10-01
|
Series: | Agraarteadus |
Subjects: | |
Online Access: |
http://agrt.emu.ee/pdf/2013_1_kaldmae.pdf
|
Similar Items
-
Environmental Impacts of Rapeseed and Turnip Rapeseed Grown in Norway, Rape Oil and Press Cake
by: Erik Svanes, et al.
Published: (2020-12-01) -
Comparison of Maize Silage-based Diets for Dairy Cows Containing Extruded Rapeseed Cake or Extruded Full-fat Soybean as Major Protein Sources
by: Jiří Třináctý, et al.
Published: (2016-01-01) -
The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake
by: Karolina Östbring, et al.
Published: (2019-12-01) -
Effect of seed moisture on phenolic acids in rapeseed oil cake
by: R. Amarowicz, et al.
Published: (1995-12-01) -
Simultaneous hydrolysis with lipase and fermentation of rapeseed cake for iturin A production by Bacillus amyloliquefaciens CX-20
by: Wenchao Chen, et al.
Published: (2019-12-01)