Nutritive Value of Extruded Cold-Pressed Camelina Cake for Pigs

The objectives were to determine the standardized ileal digestibility (SID) of AA and DE value of extruded cold-pressed camelina cake (CPCC) for pigs. Six ileal-cannulated barrows (average initial body weight = 47.0 kg) were fed 3 diets in a replicated 3 × 3 Latin square design to give 6 replicates per diet. Diets included a cornstarch-based diet with CPCC or extruded CPCC, and a low-casein cornstarch-based diet. The ratio of cornstarch to sugar, soybean oil and casein in CPCC-containing diets was identical to the low-casein cornstarch-based diet to allow calculation of energy and nutrient digestibility of CPCC by the difference method. The CPCC had been produced by pressing camelina seeds at less than 42°C (barrel temperature). Extruded CPCC had been produced by extruding CPCC at approximately 95°C for 90 s, followed by passing it through a 3.5 mm die at 124°C. On a DM basis, CPCC and extruded CPCC contained 44.8 and 45.8% CP, 8.95 and 8.29% ether extract, 41.8 and 48.0% NDF, 2.34 and 2.35% Lys, and 20.2 and 13.6 trypsin inhibitor units per milligram, respectively. The SID of CP and Lys for CPCC were 74.7 and 69.0%, respectively. The apparent total tract digestibility of GE for CPPC was 69.7%, whereas the DE value for CPCC was 3,485 kcal/kg of DM. Extrusion did not affect the SID of AA, apparent total tract digestibility of GE and DE value for the cornstarch-CPCC-based diet or the CPCC. In conclusion, the CPCC evaluated in the present study could be an alternative source of AA and energy in swine diets. However, extrusion had limited effects on trypsin inhibitor activity, digestibility of AA and DE value for CPCC fed to pigs.

Table 1. Standardized ileal digestibility of CP and selected AA of unextruded and extruded cold-pressed camelina cake for growing pigs.
Item, %	Camelina cake		SEM	P-value
	Unextruded	Extruded
CP	73.2	74.7	2.89	0.72
Indispensable AA
Lys	70.3	69.0	2.74	0.73
Met	88.4	88.4	1.61	0.98
Thr	63.0	66.0	2.59	0.43
Trp	75.3	78.7	2.41	0.33