February 2011

Editor's Note

The current issue of the newsletter contains the following:

  • A current comment on corn co-products as replacements for high-priced corn and soybean meal.
  • Research report on digestibility of amino acids in oilseeds and corn co-products.
  • Two podcasts on the determination of tryptophan and lysine requirements in 10 to 20 kg pigs.
  • Two new press releases.
  • Two new publications from the Stein Monogastric Nutrition Laboratory.

I hope you will find this information useful. To subscribe to the newsletter, please visit http://nutrition.ansci.illinois.edu/newsletter.


Hans H Stein


Current Comment

Corn co-products as replacements for high-priced corn and soybean meal

Distillers dried grains with solubles (DDGS) is the most common co-product generated from the ethanol industry and the production in the US of DDGS is now greater than the production of soybean meal. While DDGS is an excellent feed ingredient that in most cases can be included in diets fed to all groups of pigs at levels of at least 20 to 30%, there are also other corn co-products that may be used in diets fed to pigs.

(Read more ...)


Research Reports

Amino acid digestibility in canola-, cotton- and sunflower-products fed to finishing pigs

Soybean meal is a high quality source of protein for swine diets. Due to the growth in global production of pigs and poultry, demand for soybeans is increasing rapidly, outpacing production. Therefore, other sources of plant protein are being sought to lower feed costs.

The most abundant oilseeds produced in the world, aside from soybeans, are cottonseed, canola seed (rapeseed), and sunflower seed. These may be fed as de-oiled meals, or the full fat seeds can be fed to increase the energy concentration of the diet.

(Read more ...)

Digestibility of amino acids in corn, corn co-products, and bakery meal fed to growing pigs

Rising costs of traditional swine feeds are causing many producers to look for alternative feedstuffs to deliver nutritional value at a lower cost. The corn milling and fermentation industries, and the human food industry, create co-products which can be fed to livestock.  One of these, distillers dried grains with solubles (DDGS), has been found to be suitable for inclusion in swine diets up to 30%. Other co-products have not been as extensively studied. This experiment was performed to measure the apparent (AID) and standardized (SID) ileal digestibility of crude protein and amino acids in corn gluten meal, corn gluten feed, corn germ meal, hominy feed, and bakery meal in growing pigs and to compare these values to the values observed for DDGS and corn.

(Read more ...)



February 23: Determination of lysine and tryptophan requirements in 10 to 20 kg pigs

Dr. Grant Petersen presents the results of three experiments to determine the requirements for lysine and tryptophan in swine diets containing corn and soybean meal, field peas, or high-protein distillers dried grains with solubles.

February 23: Estimation of the ideal standardized ileal digestible tryptophan:lysine ratio in 10 to 20 kg pigs

Dr. Grant Petersen presents results of two experiments to determine the ideal ratio of tryptophan to lysine in diets for 10 to 20 kg pigs.


Press releases

February 7: Research proves new soybean meal sources are good fish meal alternatives

URBANA – Two new sources of soybean meal are capturing attention throughout the country. University of Illinois research indicates that fermented soybean meal and enzyme-treated soybean meal may replace fish meal in weanling pig diets.

“The price of fish meal has exploded and is causing producers to search for new options for weanling pig diets,” said Hans H. Stein, U of I professor of animal sciences. “Pigs are traditionally fed diets containing relatively large amounts of animal proteins such as fish meal from weaning up to 40 pounds when they can digest traditional soybean meal.”

(Read more ...)

February 16: Sulabo shares strategies to reduce swine feeding costs in 2011

URBANA - Despite predictions of record-high market hog prices in 2011, swine producers will be challenged once again to achieve profits in their operations because of increasing feed ingredient costs. Rommel Sulabo, University of Illinois postdoctoral researcher in the Department of Animal Sciences, shared five ways producers can reduce costs and increase profits at the Illinois Pork Expo today in Peoria.

“Feed costs make up 70 percent of a producer’s cost to produce market hogs,” said Sulabo, a member of Hans H. Stein’s swine nutrition laboratory. “As feed ingredient costs rise, it’s become even more critical for producers to take a closer look at non-traditional feed ingredients. Fortunately, there are a number of options available for reducing diet costs by changing ingredients and formulating new diets.”

(Read more ...)


Baker, K. M., P. L. Utterback, C. M. Parsons, and H. H. Stein. 2011. Nutritional value of soybean meal produced from conventional, high-protein, or low-oligosaccharide varieties of soybeans and fed to broiler chicks. Poult. Sci. 90:390-395.

Goebel, K. P., and H. H. Stein. 2011. Phosphorus digestibility and energy concentration of enzyme-treated and conventional soybean meal fed to weanling pigs. J. Anim. Sci. 89:764–772.