Journal of Animal and Poultry Sciences (JAPSC)
Vol 3(4), 2014
The effect of canola meal processing by heat, moisture and ammonium bicarbonate on metabolisable energy and nitrogen retention in broiler chicken
S. M. Hashemi*, and M Beiki
Nutritional value of canola meal can be improved by processing methods. In this experiment factorial arrangement of processing factors, including three levels of heat exposure (60, 90 & 120 °C), two levels of time (15 & 30 min.), two levels of moisture (wet & dry) and two levels of ammonium bicarbonate (0 & 3%) were considered. Twenty-four kinds of processed canola meal with 3 replicates were fed to 18 days old broilers (70% basal diet plus 30% processed canola meal) with row canola meal as a control group. At 21 days of age, samples of feed and feces were collected to measure the gross energy and nitrogen content. Apparent metabolisable energy of canola meal and nitrogen retention is calculated by marker assay method. Acid insoluble ash was used as indigestible marker. Results showed that N retention negatively affected as the temperature rises. Ammonium bicarbonate increased the apparent metabolizable energy of canola meal and nitrogen retention at P=0.06. In conclusion, to improving the apparent metabolizable energy and N retention, the best combination of factors was 60 °C heat exposure for 30 min and wet treatment without ammonium bicarbonate.
Keywords: canola meal, processing, heat, ammonium bicarbonate