Table 1.
Characterization of camelina cake.
| Parameter | Amount | Parameter | Amount |
|---|---|---|---|
| Gross Energy, MJ/kg | 17.88 | Antioxidant activity and compounds | |
| Proximate analysis * | DPPH radical scavenging activity, % | 76.5 | |
| Crude protein, % | 37.17 | Total phenolic content (TPC), mgCAE **/g | 22.7 |
| Crude fat, % | 19.17 | Flavonoids, g/kg | 4.83 |
| Crude fiber, % | 10.72 | Tannins, g/kg | 6.40 |
| Ash, % | 6.80 | Tocopherols, mg/kg | 687 |
| Neutral-detergent fiber (NDF), % | 35.63 | Antinutritional compounds | |
| Fatty acid composition | Glucosinolates, mmol/kg | 15.5 | |
| saturated fatty acids (SFA), g/kg | 16.1 | Sinapine, g/kg | 2.26 |
| monounsaturated fatty acids (MUFA), g/kg | 44.4 | ||
| n-6 polyunsaturated fatty acids (PUFA), g/kg | 34.1 | ||
| n-3 PUFA, g/kg | 63.6 | ||
| n-6/n-3 | 0.54 |
* Proximate analyses were performed at the Associazione Regionale Allevatori della Lombardia (ARAL) Laboratory (Crema, Italy). ** Caffeic Acid Equivalents