RAPE, TURNIP AND PALM SEED CAKE 115 



of higher temperatures has a darker background from which the brown- 

 ish black broken seed coats stand out in rehef. 



Chemically, rape cake consists of crude protein 28 to 34 per cent, of 

 which 23 per cent is digestible albumen; from 8 to 10 per cent crude fat, 

 7.2 per cent mineral matter, and 11.5 per cent water. The starch value 

 is 61 per cent. This by-product contains also two glucosids, sinigrin 

 and sinalbin. These substances, under the influence of moisture and the 

 action of a ferment, myrosin, produce the volatile allyl mustard oil. 

 Heating to 100° C, as well as the conditions existing in the paunch of 

 ruminants, destroys the power of myrosin to split glucosids. To pre- 

 vent the formation of oil of mustard, these by-products should be fed in 

 the dry state. The amount of oil of mustard and other volatile oils 

 and injurious substances formed depends on climatic conditions un- 

 der which growth took place, methods of extracting the oil, duration of 

 storage, and the action of fungi and bacteria. A number of phenomena 

 in this connection require further investigation for their explanation. 

 The native German rape and turnip seeds, fed in moderate amounts, 

 have no toxic effect. Unfavorable effects are observed chiefly from the 

 feeding of Indian rape and mustard seed, rich in mustard oil, (0.56 per 

 cent). When fed in amounts not exceeding 3 pounds they have pro- 

 duced gastro-enteritis, nephritis, abortion, cerebritis (sheep), milk of 

 bad odor, serious effects on calves, and death. 



Rape and turnip seed cake is frequently contaminated (or adulterated) 

 with weed seeds, charlock, field mustard, corn cockle, knotgrass, notch 

 weed (Atriplex), etc., other oil cake of inferior grade (mustard seed 

 cake, recognized by the strong mustard odor), plant refuse, sand and 

 earth, etc., etc. 



Milk cows should receive not over 2 pounds per day, to prevent bit- 

 terness and softness of the butter. Fattening cattle and working oxen 

 take 4 pounds, sheep one-third of a pound and swine not more than 

 one-half of a pound. Larger quantities produce greasy bacon and soft 

 meat. It should not be fed to young stock because it is liable to cause 

 diarrhea. Rape and turnip seed by-products have a bitter taste and are 

 not liked well by animals, which must be accustomed to them gradually. 



Palmseed cake. — From the oil palm, Elaeis guineensis. The ground 

 color of these by-products is whitish gray, with the dark broken seed 

 coats showing in relief. Their taste is indifferent and their odor re- 

 sembles that of tub butter. The meal is not readily miscible with water. 

 Under the influence of moisture or after long storage they are apt to 

 become rancid. The various commercial grades are designated accord- 

 ing to the countries where they originate. Adulteration of the cakes 

 seems to be relatively rare. The meals are of course more subject to 

 adulteration. 



Palm-oil cake is usually sold under a guaranty of its contents or 

 composition — 16 to 18 per cent crude protein and 6 to 8 per cent of fat. 



The crude fiber, which is present to the extent of from 25 to 35 per 



