Influence of genetically determined differences in glucosinolate content on the nutritional value of rapeseed meal

摘要

AbstractRapeseed meals derived from heat‐treated seed samples representing a large variation in glucosinolate content, which was principally due to genetic differences, were fed to mice as the only protein source. A glucosinolate content corresponding to a level of more than 1 mg potential isothiocyanates and oxazolidinethiones per g of diet depressed the 11‐day growth of mice as well as feed consumption and protein efficiency rat