Feeding Potential of Rapeseed By-Products: Opportunities and Challenges (Review)
DOI:
https://doi.org/10.17108/ActAgrOvar.2025.66.1.89Keywords:
rapeseed, glucosinolate, treatments, physical methods, chemical processesAbstract
The global feed industry requires an increasing amount of protein sources, which soybean production cannot sustainably supply in the long term. Among alternative protein sources, by-products of rapeseed oil production, particularly rapeseed cake and extracted rapeseed meal, offer a promising solution for feeding monogastric animals (pigs and poultry). Rapeseed by-products have a considerable protein content; however, their utilization is limited by high fiber levels and the presence of antinutritional compounds such as glucosinolates, sinapine, and tannins.
Based on our literature review, we found that physical treatments (e.g., extrusion) effectively reduce the concentration of antinutritional factors, thereby improving nutrients’ digestibility and palatability. Chemical processing methods, such as solvent extraction or ammonia treatment, can further mitigate the adverse effects of glucosinolates and tannins. Combined approaches, integrating hydrothermal and chemical treatments, may provide a more effective strategy for enhancing feed quality. Current plant breeding programs aim to further decrease glucosinolate and fiber content while optimizing protein and oil levels.
The utilization of rapeseed by-products in combination with co-products from bioethanol and starch production (e.g., DDGS, CGF) could serve as an economically viable and sustainable alternative for the partial replacement of extracted soybean meal. By applying appropriate processing technologies, locally produced rapeseed-based feedstuffs can contribute to improved food security and environmental sustainability.
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