Calorimetry, chemical composition and in vitro digestibility of oilseeds

卷:185

Vinhas Itavo, Luis Carlos ; Soares, Claudia Muniz ; Brandao Ferreira Itavo, Camila Celeste ; Dias, Alexandre Menezes ; Petit, Helene Veronique ; Leal, Eduardo Souza ; Vieira de Souza, Anderson Dias

关键词: Nutritional properties;    Ruminants;    Thermal analysis;   

DOI  :  10.1016/j.foodchem.2015.03.007

学科分类：食品科学和技术

【 摘 要 】

The objective of the study was to determine the quality of sunflower, soybean, crambe, radish forage and physic nut, by measuring chemical composition, in vitro digestibility and kinetics of thermal decomposition processes of mass loss and heat flow. Lipid was inversely correlated with protein of whole seed (R = -0.67), meal (R = -0.95), and press cake (R = -0.78), and positively correlated with the enthalpy (Delta H) of whole seed. Soybean seed and meal presented a high in vitro digestibility but poor energy sources with Delta H averaging 5907.5 J/g and 2570.1 J/g for whole seed and meal, respectively. As suggested by the release of heat, measured by Delta H, whole seeds of crambe (6295.1 J/g), radish forage (6182.7 J/g), and physic nut (6420.0 J/g) may be potential energy sources for ruminant animals. The thermal analysis provided additional information besides that obtained from the usual wet chemistry and in vitro measurements. (C) 2015 Elsevier Ltd. All rights reserved.