In-Vitro Detoxification of Rapeseed Meal*

In-vitro experiments were carried out to determine the extent of detoxification of rapeseed meal (RSM) by physico-chemical methods using two chemical i.e. CuSO₄.5H₂O and FeSO₄.7H₂O at three levels i.e., 4, 8 & 12g and 5,10 & 15g per kg meal respectively alone or in combination using two levels of water (0.5 & 1 L/kg meal) at two different temperatures (Z0°C & 50°C) incubated at three different periods (6, 12 & 24 h). The chemical treatment of the RSM did not influence its chemical composition but for the glucoslnolate content and its hydrolysable products where reduced significantly (P<0.05). The GSL contents where reduced to 35p.mol/g and 47µ.mo1/g at the highest levels of copper and ferrous sulphate respectively. Similarly, the higher quantity of water and maximum incubation period had a significant (P<0.05) lowering effect on the GSL content. There was no effect of employing either cold or hot water on GSL content. Combination of salts at maximum levels with highest levels of water and maximum incubation periods had significant (P<0.05) effect on reduction of GSL content. It is concluded that the use of 8g CuSO₄ and 55g FeSO₄ per kg meal incubated for 24 h in 1L water is quite effective in removing the GSL content in RSM.