Adding nutritive value to vegetable protein meals and legume seeds with feed processing, enzymes and non-essential amino acids

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The present study will evaluate processing conditions and their interactions with feed additives (enzymes and/or different sources of non-essential free amino acids) on the capacity to improve the nutritional, functional and sensory quality of sources of vegetable protein (e.g., co-products of oilseed crushing (i.e., canola meal) and/or legume seeds). Increased nutrient availability and consistency will enable these Saskatchewan / Canadian industries to become more competitive with sources of expensive and increasingly scarce fish protein meals used in poultry and aquaculture diets.