Department of Animal Science, University of Manitoba, Winnipeg R3T 2N2, Canada.
J Anim Sci. 2012 Oct;90(10):3477-84. doi: 10.2527/jas.2011-4773. Epub 2012 Jul 31.
Twelve ileal cannulated pigs (30.9 ± 2.7 kg) were used to determine the apparent (AID) and standardized (SID) ileal digestibility of protein and AA in canola meals (CM) derived from black- (BNB) and yellow-seeded (BNY) Brassica napus canola and yellow-seeded Brassica juncea (BJY). The meals were produced using either the conventional pre-press solvent extraction process (regular meal) or a new, vacuum-assisted cold process of meal de-solventization (white flakes) to provide 6 different meals. Six cornstarch-based diets containing 35% canola meal as the sole source of protein in a 3 (variety) × 2 (processing) factorial arrangement were randomly allotted to pigs in a 6 × 7 incomplete Latin square design to have 6 replicates per diet. A 5% casein diet was fed to estimate endogenous AA losses. Canola variety and processing method interacted for the AID of DM (P = 0.048), N (P = 0.010), and all AA (P < 0.05), except for Arg, Lys, Phe, Asp, Glu, and Pro. Canola variety affected or tended to affect the AID of most AA but had no effect on the AID of Lys, Met, Val, Cys, and Pro, whereas processing method had an effect on only Lys and Asp and tended to affect the AID of Thr, Gly and Ser. The effects of canola variety, processing method, and their interaction on the SID values for N and AA followed a similar pattern as for AID values. For the white flakes, SID of N in BJY (74.2%) was lower than in BNY and BNB, whose values averaged 78.5%; however, among the regular meals, BJY had a greater SID value for N than BNY and BNB (variety × processing, P = 0.015). For the white flakes, the SID of Ile (86.4%), Leu (87.6%), Lys (88.9%), Thr (87.6%) and Val (84.2%) in BNB were greater than BNY and BJY. Opposite results were observed for the regular processing, with SID of Lys (84.1%), Met (89.5%), Thr (84.1%), and Val (83.6%) being greater in BJY, followed by BNB and BNY(variety × processing, P < 0.057). The SID of Met was greatest for the white flakes (90.2%) but least for the regular processing (83.0%) in BNY (variety × processing, P < 0.057). It was concluded that the AID and SID of N and AA of the CM tested varied according to canola variety and the processing method used. Overall, the SID values for Ile, Leu, Lys, Met, Thr, and Val averaged across CM types and processing methods were 81.8, 82.6, 83.4, 85.9, 80.8, and 78.4%, respectively.
十二头回肠可插管猪（30.9 ± 2.7 kg）用于确定菜籽油粕（CM）的表观（AID）和标准（SID）回肠可消化蛋白和 AA，菜籽油粕来源于黑（BNB）和黄（BNY）油菜籽的 Brassica napus 和黄（BJY）芥菜。这些菜粕是使用常规的预压榨溶剂提取工艺（常规菜粕）或新的真空辅助冷脱溶工艺（白片）生产的，提供了 6 种不同的菜粕。6 种基于玉米淀粉的日粮含有 35%的菜粕，作为唯一的蛋白质来源，在 3（品种）×2（加工）因子排列中随机分配给猪，每个日粮有 6 个重复。用 5%的酪蛋白日粮来估计内源 AA 的损失。菜籽油品种和加工方法对 DM（P = 0.048）、N（P = 0.010）和所有 AA（P < 0.05）的 AID 有交互作用，除了 Arg、Lys、Phe、Asp、Glu 和 Pro。菜籽油品种影响或倾向于影响大多数 AA 的 AID，但对 Lys、Met、Val、Cys 和 Pro 的 AID 没有影响，而加工方法仅对 Lys 和 Asp 的 AID 有影响，并倾向于影响 Thr、Gly 和 Ser 的 AID。N 和 AA 的 SID 值受菜籽油品种、加工方法及其相互作用的影响，其模式与 AID 值相似。对于白片，BJY 的 N 的 SID（74.2%）低于 BNY 和 BNB，其平均值为 78.5%；然而，在常规菜粕中，BJY 的 N 的 SID 值大于 BNY 和 BNB（品种×加工，P = 0.015）。对于白片，BNB 的 Ile（86.4%）、Leu（87.6%）、Lys（88.9%）、Thr（87.6%）和 Val（84.2%）的 SID 值大于 BNY 和 BJY。对于常规加工，结果则相反，Lys（84.1%）、Met（89.5%）、Thr（84.1%）和 Val（83.6%）的 SID 值在 BJY 中最大，其次是 BNB 和 BNY（品种×加工，P < 0.057）。在 BNY 中，Met 的 SID 最高（90.2%），但在常规加工中最低（83.0%）（品种×加工，P < 0.057）。综上所述，所测试的菜籽油粕的 N 和 AA 的 AID 和 SID 因油菜品种和使用的加工方法而异。总体而言，CM 类型和加工方法中 Ile、Leu、Lys、Met、Thr 和 Val 的 SID 值平均分别为 81.8%、82.6%、83.4%、85.9%、80.8%和 78.4%。
