cheese co-product

Growth performance of weanling pigs fed diets with different inclusion levels of a cheese co-product

Whey, which is a co-product from dairy processing plants that extract fat and protein from milk to make cheese, has been used in diets fed to weanling pigs as a source of lactose. Whey powder does not contain much protein because the majority of the milk protein ends up in the cheese during processing. However, cheese co-products, which contain 40 to 50% crude protein may be used in the feeding of pigs, but there is limited information about the nutritional value of cheese co-products fed to pigs. Therefore, the objective of this research was to test the hypothesis that a cheese co-product may replace traditional protein sources in diets for weanling pigs without affecting growth performance.

Keywords: 
cheese co-product, Growth performance, Weanling pigs
Authors: 
Maella, Stein
Publication Type: 
Research Reports

Digestibility of energy and concentrations of digestible and metabolizable energy in a cheese co-product, fish meal, and enzyme treated soybean meal fed to weanling pigs

Dried whey is often used as a source of lactose in diets for weanling pigs. Whey is a co-product from dairy processing plants that is generated after fat and protein in milk has been used to produce cheese. Whey powder is therefore, low in protein because the majority of the milk protein ends up in the cheese during processing. However, some of the cheese that is produced may not be suitable for human consumption, but can instead be used as a feed ingredient for pigs after being blended with other ingredients to improve flowability and handling.  One of the cheese co-products that is currently being marketed contains 40 to 50% crude protein and has a high digestibility of amino acids. There is, however, limited information about the energy value of cheese co-products fed to pigs although it is expected that because of the high concentration of fat in cheese, the energy value will also be high. Therefore, it was the objective of this experiment to test the hypothesis that digestibility of energy and concentrations of digestible energy (DE) and metabolizable energy (ME) in a cheese co-product is greater than that in fish meal and enzyme treated soybean meal when fed to weanling pigs.

Keywords: 
Digestibility, cheese co-product, Fish meal, enzyme treated soybean meal, Pigs
Authors: 
Mallea, Oliveira, Stein
Publication Type: 
Research Reports