Calorimetry, chemical composition and in vitro digestibility of oilseeds

• Published in: Food chemistry 2015-10, Vol.185, p.219-225
• Main Authors: Ítavo, Luís Carlos Vinhas, Soares, Cláudia Muniz, Ítavo, Camila Celeste Brandão Ferreira, Dias, Alexandre Menezes, Petit, Hélène Veronique, Leal, Eduardo Souza, de Souza, Anderson Dias Vieira
• Format: Article
• Language: English
• Subjects: Calorimetry; Digestion; Glycine max - chemistry; Helianthus - chemistry; Lipids - analysis; Nutritional properties; Plant Proteins - analysis; Ruminants; Seeds - chemistry; Thermal analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.03.007

•Concentration of fiber in oilseeds negatively influenced in vitro digestibility.•Radish forage press cake presented as a potential protein source (414g/kg DM).•Crambe meal (3435.5J/g) and physic nut meal (3937.0J/g) are great energy.•Anti-nutritional compounds in crambe and radish forage were not high.•There are correlation between chemical compounds with release of energy. 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 (ΔH) of whole seed. Soybean seed and meal presented a high in vitro digestibility but poor energy sources with ΔH averaging 5907.5J/g and 2570.1J/g for whole seed and meal, respectively. As suggested by the release of heat, measured by ΔH, whole seeds of crambe (6295.1J/g), radish forage (6182.7J/g), and physic nut (6420.0J/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.