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TABLE OF CONTENTS ACKNOWLEDGMENTS ..................................................... i .* ABSTRACT .....*.........................................................U TABLEOFCONTENTS .....................................................v LISTOFTABLE ............................................................... LISTOFFIGURES ..................................................... ................................................. LIST OF ABBREVIATIONS xi 1. LITERATUREREVIEW ..................................................1 1.1 PART A: YELLOW-SEEDED CANOLA/RAPESEED ...................... 1 .......................................... 1.1.1. INTRODUCTlON 1 1.1.2. CHEMICAL COMPOSITION OF YELLOW-SEEDED ..................................... CANOLAIRAPEDEED .3 1.1.3. QUALITY CHARACTERISTICS OF YELLOW-SEEDED ..................................... CANOLAIRAPESEED -5 1.1.3.1. Dietary fiber ...................................... .5 1.1.3.2. Carbohydrates ..................................... 1 1 .......................................... 1.1.3.3. Protein 1 1 1.1.4. FEEDING QUALITY OF YELLOW-SEEDED ..................................... CANOLA/RAPESEED 13 1.2. PART B: CANOLA-QUALITY YELLOW MUSTARD (SI1VAPIS ALBA L.) ... 16 ......................................... 1.2.1. INTRODUCTION 16 *.*
............................... 1 2.1. CHEMICAL COMPOSITION 16 ...................................... 1.2.3. NUTRITIVEVA, 18 Chemical Composition and Nutritive Vaiue of Yellow-Seeded Brarsica Napus Cmola for Poultry .................................... 21 2.1. INTRODUCTION ................................................ 22 ...................................... 2.2. MATERIALS AM) METHOD 23 ................................................ 2.2.1. Materials 23 .......................................... 2.2.2. Chernical analysis 24 ......................................... 2.2.3. Animal experiment 25 ......................................... 2.2.4. Statistical analysis 26 ...................................... 2.3. RESULTS AND DISCUSSION 26 ................................................. 2.4. CONCLUSIONS 39 .................................................... 3 . MANUSCRIPT TWO 40 Canola-Quality Yellow Mustard (Sinapis Alba L.): The Effect of Water-Soluble Fiber (Mucilage) and Fineness of Grinding on The Nutritive Value of The Seed .......................................... -40 ................................................ 3.1. INTRODUCTION 41 3.2. MATERIALS AND METHODS .................................... -42 ................................................ 3.2.1. Materials 42
Page 1 and 2: CHEMICAL COMPOSlTlON AND NUTRlTLVE
Page 3 and 4: THE UNIVERSI'IY OF MANITOBA FACULTY
Page 5 and 6: ABSTRACT Part A: Chernical Composit
Page 7: 2882 kcavkg, respectively) and show
Page 11 and 12: TABLE 1. TABLE 2. TABLE 3. TABLE 4.
Page 13 and 14: of Siqis dbu mucilage isolate (mg/g
Page 15 and 16: 1. LITERATURE REVIEW 1.1. Part A: Y
Page 17 and 18: esearch on yellow-seeded canola has
Page 19 and 20: 1.1.3. Quality Characteristies of Y
Page 21 and 22: Table 3. Composition of dietary fib
Page 23 and 24: detergent fiber, acid detergent fib
Page 25 and 26: 113.2 Carbohydrates The carbohydrat
Page 27 and 28: quality, the results of in vitro pr
Page 29 and 30: oiier chickens was obsened although
Page 31 and 32: Table 7. Chernical Composition of C
Page 33 and 34: apesedcanola, age of animals, proce
Page 35 and 36: 2. Manuscnpt One Chernical Composit
Page 37 and 38: evaluation has shown yellow-seeded
Page 39 and 40: y gas-liquid chromatography accordi
Page 41 and 42: Table 8. Composition and calculatec
Page 43 and 44: studies (Simbaya et al., 1995), alt
Page 45 and 46: polyphenols, cell wall protein and
Page 47 and 48: Table 12. Amino acid composition of
Page 49 and 50: Table 13. Phosphorus content of mea
Page 51 and 52: yellow-seeded samples. In general,
Page 53 and 54: 2-4, CONCLUSIONS 1. Detailed chemic
Page 55 and 56: 3.1. INTRODUCTION The Sincgis aibu
Page 57 and 58: were f?om Quest Internat ional Irel
Page 59 and 60:
added and the mixture wu boiled for
Page 61 and 62:
Table 16. Composition and Caiculate
Page 63 and 64:
ground in a coffa grinder and poole
Page 65 and 66:
pre-treatment of the sample with &S
Page 67 and 68:
Table 19. Effect of H,SO, concentra
Page 69 and 70:
Table 20. Screening for Mucilage De
Page 71 and 72:
Table 22. The effect of enzyme conc
Page 73 and 74:
Table 23. The effect of micronizati
Page 75 and 76:
content. It is a weU known fact tha
Page 77 and 78:
Table 25. Effect of grinding on TME
Page 79 and 80:
4. REFERENCES Andrews RR. and N.A.
Page 81 and 82:
1585.75 Englyst H. and J.H. Cummin&
Page 83 and 84:
Marquardt, RR, 1997. Enzyme enhance
Page 85 and 86:
and in vivo studies. Anim. Feed Sci
Page 87:
canola and soybean on the bioavaiia
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