Production of cold-pressed rapeseed oil and fermented rapeseed cake on a farm

The aim of the planned operation is to select a winter rapeseed variety with a higher protein content, cold-press the oil and then develop an innovative technology for the acidification of rapeseed cake for use as a feed additive in pig fattening. Production of cold-pressed oil and fermented rapeseed cake on the farm.

• Development of an innovative technology for the acidification of rapeseed cake using a specially selected starter culture;
• development of a new product;
• storage;
• cold pressing of oil; 
• improving forms of marketing to disseminate the new technology.

Results achieved

An innovative technology for rapeseed meal fermentation has been developed and implemented.

• Fermentation was carried out using a starter culture consisting of selected strains of lactic acid bacteria and appropriate yeast strains.  The fermentation process led to an increase in the number of lactic acid bacteria (LAB) and yeast. During fermentation, an increase in acidity and a decrease in pH were observed.
• Nutritional analysis showed significant differences between unfermented, fermented, and dried rapeseed meal. Physicochemical analysis results indicated an increase in protein, fat, and fiber content in fermented products, which improved their nutritional properties.
• In addition, optimal drying conditions for moist meal were developed, enabling its long-term storage until use. The extended storage time did not adversely affect the viability of the starter culture, confirming the microbiological stability of the final product.
• The fermentation of rapeseed meal contributed to the reduction or elimination of glucosinolates in fermented rapeseed processing products, which increased their nutritional value.
• The oil obtained from rapeseed was of high quality. The degree of oxidation and hydrolysis was low, as indicated by the results of the peroxide value (PV), anisidine value (AV), and acid value (AV) analyses. These parameters met the standards of Codex Alimentarius International Food Standards. Standard for Named Vegetable Oils. Codex Stan 210-1999.
• Pressed rapeseed oil, as well as that contained in fresh (initial) oilcake, contained typical 18-carbon unsaturated acids, namely oleic acid C 18:1, linoleic acid C 18:2, and linolenic acid C 18:3. Cold-pressed rapeseed oil was characterized by a high content of sterols typical for the raw material. The results obtained indicate that the pressing process was carried out correctly.

The results obtained indicate a positive effect of microbial fermentation on rapeseed meal.

• The fermentation process enriches the feed with short-chain fatty acids, vitamins, and various enzymes, thus stimulating the gastrointestinal environment to develop beneficial intestinal microflora (including Lactobacillus and Bifidobacterium).
• Fermentation improves feed safety: it eliminates harmful bacteria and breaks down anti-nutritional and toxic substances, including mycotoxins and other compounds. The proposed fermentation technology can be implemented on any livestock farm.
• Fermented oilcake and meal can reduce feeding costs. They can also completely replace soybean meal, which mostly comes from genetically modified soybeans.
• Fermentation regulates the balance of intestinal flora, breaks down most anti-nutritional components, and enriches the taste of acidified feed. By lowering the pH, fermentation also limits the growth of pathogenic microorganisms in the feed.