Rapsmjöl

Rapsmjöl, or rapeseed meal, is a by-product obtained after extracting oil from rapeseed (Brassica napus and Brassica rapa). It is a high-protein feed ingredient used primarily in livestock nutrition. Depending on variety and processing, crude protein typically ranges around 30–40 percent, with moderate energy content and substantial fiber.

Production involves mechanical pressing and/or solvent extraction to remove the oil. The resulting solid press cake is ground to meal. Some processing applies heat treatment to reduce antinutritional compounds such as glucosinolates and phytic acid; modern varieties bred for low erucic acid and low glucosinolates further mitigate these factors.

Nutritionally, rapsmjöl is valued for its relatively high protein and a favorable amino acid balance, including methionine relative to many other plant proteins. However, lysine is comparatively limited, and antinutritional factors such as glucosinolates can affect palatability and thyroid function in sensitive animals if included in high amounts. Palatability and digestibility improve with processing.

Uses and limitations: In ruminants, rapeseed meal can be a major protein source. In monogastric species such as pigs and poultry, inclusion rates are more limited to avoid negative effects from glucosinolates and other compounds. Diet formulations may combine rapsmjöl with other proteins to balance amino acids.

Environmental and economic aspects: As a locally produced by-product in many regions, rapsmjöl contributes to protein self-sufficiency and sustainability by reducing reliance on imported soybean meal. Its use is regulated by country-specific feed standards that set maximum inclusion levels and processing requirements.