The utilisation of full-fat rapeseed in poultry production

Abstract

Up to 10 % full-fat rapeseed may be incorporated into poultry feeds. However it needs mechanical treatment in order to alter its physical integrity and to increase fat and protein digestibility. Grinding, pelleting and extrusion have been tested. They all increase energy content and digestibility of fat. Experiments comparing nutritional effects of either a mixture of rapeseed and wheat in laying hens, or a mixture of rapeseed and peas in broilers are presented. These two experiments confirm the possibility of incorporating 10 % rapeseed in poultry feeds. When formulating poultry feeds, rapeseed competes more with cereals or energy sources (fat, cassave...) than with soybean meal or other protein sources.