Effect of chemical treatment of mustard-cake on its palatability and degradation of glucosinolates
2003
Pailan, G.H. | Singhal, K.K. (National Dairy Research Institute, Karnal (India))
Indian varieties of mustard contain appreciable level of glucosinolates, the single most important factor limiting the potentiality of this oilcake as a protein source. To reduce glucosinolates content, expeller pressed mustard-cake was treated with graded levels of 2% CuSO(4) and ZnSO(4) solutions separately with or without keeping moisture level constant and dried at 60øC for 24 hr. These differently treated mustard-cake were analyzed for their total glucosinolates content, fermentability and hydrolysis end product of glucosinolates under in vitro condition. With the increasing quantity of 2% CuSO(4)solution glucosinolates content reduced gradually from 6.16ñ0.05 to 2.63ñ0.11%. Only water treatment also reduced the glucosinolates content up to 4.99ñ0.15%, however, ZnSO(4) treatment had no additional impact on glucosinolates content over water treatment. Treatment of mustard-cake with CuSO(4) reduced production of thiocyanate under in vitro rumen. However, water and ZnSO(4) treatment had no influence on hydrolysis of gluconsinolate content. Treatment of mustard-cake with 2% CuSO(4) solution @ 50 ml/100 g also improved its palatability. The results indicated the possibility of interaction between Cu++ and glucosinolates, and judicious use of this chemical can overcome the problem related with glucosinolates in mustard-cake.
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