Calorimetry, chemical composition and in vitro digestibility of oilseeds.

The objective of the study was to determine the quality of sunflower, soybean, crambe, radish forage and physic nut, by measuring chemical composition, in vitro digestibility and kinetics of thermal decomposition processes of mass loss and heat flow. Lipid was inversely correlated with protein of whole seed (R = -0.67), meal (R = -0.