Rapeseed oil content is the percentage of crude fat in the seeds, which determines the commercial value and oil yield during processing. This indicator is a key breeding trait that is inversely correlated with protein content.
In the reference
545
varieties
crop Rapeseed,
where this is mentioned in the description.
Modern rapeseed varieties and hybrids typically exhibit oil content levels of 45–50%. Winter forms of the crop demonstrate a higher potential, reaching up to 50%, whereas the average values for spring forms are usually around 43%. An oil content below 40–42% is considered less favorable for industrial processing.
Oil content is a polygenic trait highly dependent on soil and climatic conditions and cultivation technologies. In rapeseed breeding, the priority task is to increase oil content while simultaneously reducing the levels of erucic acid and glucosinolates. Effective evaluation of seed quality in production and breeding is carried out using extraction, nuclear magnetic resonance, or near-infrared spectrometry methods.
General information about the subject — on the page
Oil content.
Varieties of Rapeseed mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.