Table 1.
Chemical composition of meals derived from black- or yellow-seeded B. napus canola and canola quality B. juncea (% as is basis) a
| Component | B. napus “black” | B. napus “yellow” | B. juncea “yellow” |
|---|---|---|---|
| Crude protein | 36.9 | 41.0 | 42.3 |
| Fat | 3.8 | 3.7 | 3.4 |
| Ash | 7.1 | 7.9 | 6.6 |
| Sucrose | 6.3 | 8.4 | 7.6 |
| Dietary fiber fractions | |||
| Acid detergent fiber | 17.0 | 12.0 | 9.7 |
| Neutral detergent fiber | 23.6 | 16.4 | 15.9 |
| Non-starch polysaccharides | 17.0 | 21.1 | 19.4 |
| Total fiber % | 30.1 | 27.1 | 25.5 |
| Lignin and polyphenols | 10.3 | 2.7 | 4.0 |
| Glycoprotein | 2.8 | 3.2 | 2.1 |
| Phosphorus (P) | 0.95 | 1.25 | 1.04 |
| Phytate P | 0.56 | 0.80 | 0.58 |
| Non-phytate P | 0.39 | 0.44 | 0.46 |
| Calcium | 0.67 | 0.55 | 0.76 |
| Glucosinolates, μmol/g b | 9.2 | 13.5 | 12.2 |
aAdapted from Mejicanos [56]; bIncludes gluconapin, glucobrassicanapin, progoitrin, gluconapoleiferin, gluconasturtin, glucobrassicin, and 4-hydroxyglucobrassicin