Chemical composition and nutritive value of the Bolko variety rapeseed cakes
1994
Podkowka, W. | Podkowka, Z. | Dorszewski, P. (Akademia Techniczno-Rolnicza, Bydgoszcz (Poland))
Chemical composition and nutritive value of rapeseed cakes obtained from "OO" seeds Bolko variety were determined. The oil was pressed by the OZ PVO expeller manufactured by Bispomasz in Bydgoszcz. The rapeseed cakes contained between 12 and 15 % fat and 29-32 % crude protein. Lysine content - 14.1 g kg** (-1), methionine - 3.6 g kg** (-1), cystine - 6.7 g kg** (-1). Macroelements level expressed in g kg** (-1) was as follows: Ca - 6.3, P - 11.4, Mg - 5.3, K - 14.1, Na - 1.1. Trace elements level expressed in mg per kg: Fe - 630, Cu - 7.8. Digestibility of nutrients in sheep, fattened pigs and poultry (broilers) was determined. Applying the determined chemical composition and obtained digestibility coefficients was calculated and expressed as metabolic energy, net energy and NEL.
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