Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Jason R. Croat, William R. Gibbons, Mark Berhow, Bishnu Karki, Kasiviswanathan Muthukumarappan

Abstract


The aim of this study was to determine the optimal fungal culture to increase the nutritional value of canola meal so it could be used at higher feed inclusion rates, and for a broad range of monogastrics, including fish. Submerged incubation conditions were used to evaluate the performance of seven fungal cultures in hexane extracted (HE) and cold pressed (CP) canola meal. Aureobasidium pullulans (Y-2311-1), Fusarium venenatum and Trichoderma reesei resulted in the greatest improvements in protein levels in HE canola meal, at 21.0, 23.8, and 34.8 %, respectively. These fungi reduced total glucosinolates (GLS) content to 2.7, 7.4, and 4.9 μM.g-1, respectively, while residual sugar levels ranged from 0.8 to 1.6 % (w/w). In trials with CP canola meal, the same three fungi increased protein levels by 24.6, 35.2, and 37.3 %, and final GLS levels to 6.5, 4.0, and 4.7 μM.g-1, respectively. Additionally, residual sugar levels were reduced to 0.3-1.0 % (w/w).


Keywords


canola; glucosinolates; rapeseed; submerged incubation, fungal incubation

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DOI: http://dx.doi.org/10.5539/jfr.v5n5p1

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