Hello everyone, I am Nelson Camilo Ruiz Arias, a master’s student from the University of Illinois, under the supervisor of Hands Stein. I am going to talk about Standardized ileal digestibility of amino acids and concentration of metabolizable energy in three sources of corn fermented protein fed to weanling pigs. This data was presented in the ASAS Midwest meeting in 2024. 
Soybean meal and corn are the main ingredients used in swine nutrition. However, they have some antinutritional factors (ANF) and they do not meet the requirements for some monogastric animals. In the other hand new co-products from the ethanol industry have been development with less ANF and less Fiber contain that make them more concentrated in protein, then good digestibility of AA and more concentrated in Energy as well. However new technologies have been implemented in the process to obtain ethanol. 
Let’s see the process to obtain the main co-product that is Distiller Dry Grains with Solubles. Start with ground corn, following cooking process then fermentation where they used yest to optimize the distillation to get the main product that is ethanol, but they also get something that they call WHOLE STILLAGE, that whole stillage can be centrifuge and then obtain 2 products, the first one is  Distillers wet grains and the second is Thin stillage, that thin stillage can  be dry by evaporation and then obtain DISTILLER SOLUBLE. THOSE PRODUCTS CAN BE MIX AND DRY TO MADE DDGS. 
Now, I would like to show you the new technology, that is called ICM TECHNOLOGIES. WHEN I SAID TECHNOLOGIES IS A REFEENCE TO NEW MACHINES THAT CAN BE ADDED TO THE PROCESS. The first one is Thin Stillage technology or TS4, that helps to remove the suspended soluble, it can be involve in other processes to obtain oil. The remainder is mixing whit distillers we grains and then they can obtain CORN FERMENTE PROTIEN, OR NEW CORN PROTIEIN, as THE COMERCIAL NAME. 
Additionally, other 2 technologies have been incorporated into the process. The first one is fiber separation technology or FST, that can be used to remove the fiber before the fermentation process by mechanical process. The second one is food optimization technology, or FOT, that can be used to concentrate the Crude protein and optimized the TS4 machine. 
If these technologies are used together, we can obtain Corn fermented protein high in fat contain or Advantage 50Y, as the commercial name. Also, if they added fiber from the first technology process, they could obtain other products that is call high protein distiller dry grains or ANDVantage 40Y, as the commercial name. 
However, these new techniques or new methods to obtain co-products from the ethanol industry can affect the nutritional value of themselves. Therefore, two experiment was conducted to test the Hypothesis that Standardized ileal digestibility (SID) of AA, The apparent total tract digestibility (ATTD) of gross energy (GE), and values of ME are different among three sources of corn fermented co-products when fed to weanling pigs.
Moving to the nutritional value, I would like to show the products that we used, first one regular yellow corn, and the three sources of corn co-products, that they are, corn fermented protein, corn fermented protein with high fat and high protein distiller dry grain. I will call source 1, source 2 and source 3, respectively, for the corn co-products and use the same bar color this slide and for the rest of the presentation. Let’s see the values for Gross Energy, we observed 3833 for corn, but if we see the co-products we observed high concentrations in source 2. That is what we expected because the high concentrations of fat that is the main source of energy, we will see in a few seconds the fat contained in. however if we see the source 3, the concentration of energy was reduced because the contain of fiber can affect the energy values, as we observed in previous studies. 
Moving to the Dry matter, we observed higher concentrations in source 1 than in the other 2 sources, that showed us that probability a longer dry process occur. But if we see source 3, we can see a reduction in DM, probability again for fiber that was added it can increase the content of water. 
Let ‘s see the Crude Protein, FAT, and fiber. 
We observed a high concentration of CP in sources 1 and 2 compared with source 3, but higher concentration of fat in source 2 compared with source 1, as I told you before. However, if we see the fiber we find higher concentration in source 3 compared with source 1 or 2, that is what we expected because fiber was added in the end of the process. 
Let me show you more in details the fiber content, we observed higher concentration of Insoluble Dietary Fiber or IDF that is undigestible for monogastric animals and can affect the digestibility of energy and protein as have been demonstrated in previous studies. We observed a higher concentration of Soluble Dietary Fiber or SDF, that can be fermented in the large intestine and be utilized for the swine. 
So, concentrations of Lysine (Lys), Methionine (Met), and Threonine (Thr). That are the limiting AA, were higher in the source 2 that in the other sources, what we can observed here is that this corn co-product is a good source of a least of Met and Thr, if we compared with SBM or regular corn. 
Moving to the experimental design for experiment 1. That was Standardize ideal digestibility (SID) of amino acids (AA), 
-	Was conducted in the swine research center at University of Illinois Urbana Champaign.
-	We used 8 cannulated pigs with the cannula located in the distal ileum, and with around 8 kg. 
-	We used 4 diets, where 3 diets were mixed with each corn co-product. 
-	And one nitrogen free diet, to calculate the endogenous losses. 
-	We fed 3 times maintenance energy. And we used a 4 by 4 Latin square, with 4 diets and 4 periods, 
-	Where each period had 7 days, where 5 days were for adaptation, and the following 2 days of ileal collection for 9 hours. 
Results of this experiment showed that the SID of Lys, Met, Thr, Trp and most of the AA, were greater in source 2 and 3 compared to source 1. Something that we did not expect is that the SID of Lys was really low, compared to SID of Thr, this may happened because some heat damage occurred during process, so low SID of Lys could cause increases of mucin losses in the intestine and then because the mucin is rich in Thr, it can increase the SID of Thr. 
Let me show you the design for exp 2, that was about apparent total tract digestibility or ATTD of gross energy (GE) and values of metabolizable energy (ME). 
-	This experiment was conducted in the same place, but this time we used individual crates where we were allowed to collect separated feces and urines samples. 
-	We used 32 piglets with around 18 kg, they were allotment to 4 diets, where 3 diets contain the corn co-products and corn, and 1 diet just with corn as the only source of energy.
-	We fed 3 times the maintenance energy and we used 8 replicates per diet. 
-	We had a total of 9 days, where 5 days were adaptation and 4 days of total collection where we collected feces and 20 % of the urines. 
Let’s see the results, 
Apparent total tract digestibility of GE, we observed greater values in diets that contain corn or corn and Source 2, but no differences between diets that contain corn and source 1 and 2. 
However, if we observed the Metabolizable Energy in diets that contain corn and sources 1 or 2, have a greater value than diets that contain corn or corn and source 3. This shows us that adding source 1 or 2, you can increase around 125 to 160 units of ME in corn diets. 
As we expected, we found greater values of ME in sources 1 and 2, compared to corn or source 3. That lower contain of ME in source 3 may is because the higher concentration of fiber, that have been demonstrated it that can decrease the ME value in at least in DDGS, that Is the closer product to compared. 
Moving to the conclusions, 
1.	We found that source 1 or Corn Fermented protein or new corn protein as the commercial name, had lower values of SID of most of the AA.  This may happen because high concentrations of solubles, or heat damage occurred during the process, heat dame is completely relative to lower SID of lys and Thr. As we discussed before. 
2.	Metabolizable energy we observed greater values in source 1 and 2, compared to source 3, but no differences between source 3 and corn. 
3.	Finaly, values of ME and SID in these Corn CO-PRODUCTS can be used for diet formulation, however more research is needed to determine the inclusion rate, and for further research is better to determine the reactive Lys, to confirmation of the heat damage.