Editor's Note
The current issue of the newsletter contains the following:
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A research report highlighting results of research conducted to measure the nutritional value of a new source of high protein DDG. -
A “Current Comment” highlighting the importance of fat concentration in DDGS. -
New audio and video podcasts from the Stein Monogastric Nutrition Laboratory. -
Press releases from the Stein Monogastric Nutrition Laboratory.
I hope that you will find this information useful.
Sincerely,
Hans H Stein
Research Report
A novel source of high-protein distillers dried grains
Buhler, Inc. of Minneapolis, Minnesota developed a fractionation process to more efficiently produce ethanol from corn. In this process, the germ is removed from the corn grain and the degermed grain is passed through roller mills and aspirators to remove the bran. The endosperm is fermented to produce ethanol, and the rest of the grain is left as a co-product, referred to here as HP-DDGBuhler.
HP-DDGBuhler contains approximately 45% crude protein and 3.7% crude fat. This report examines three aspects of feeding HP-DDGBuhler to pigs: amino acid digestibility, energy digestibility, and growth performance.
Current Comment
Keep an eye on fat concentrations in DDGS
Many companies that are producing DDGS have started to centrifuge or skim off the fat from the DDGS. These companies then sell the fat for biodiesel production at a price that is much greater than what they can usually obtain for DDGS. The consequence of this practice is that the concentration of fat in DDGS is reduced from 10 to 11% in conventional DDGS to between 6 and 8 % in the centrifuged low-fat DDGS. This DDGS has a reduced concentration of energy and has, therefore, also a reduced value when fed to livestock. Conventional DDGS with 10 to 11% fat has a concentration of digestible energy that is similar to that in corn. However, if the concentration of fat in DDGS is reduced by 3 to 5% then the energy value of that product is reduced considerably.
New audio and video podcasts
February 19: Amino acid digestibility in heated soybean meal
Caroline González-Vega presents results of her research showing that the digestibility of most amino acids in soybean meal is reduced if the meal is heated in an autoclave.
March 5: Recent research into phosphorus digestibility in pigs
Graduate student Ferdinando Almeida and Dr. Hans H Stein discuss results of Mr. Almeida’s recent research showing that diets may be formulated to weanling pigs without the use of any inorganic phosphorus if phytase and DDGS is used.
New press releases
February 4: High-protein distillers dried grains provide options for producers
"As swine producers continue to find ways to survive in today's economic situation, researchers at the University of Illinois are exploring alternative feedstuffs in growing pig diets to provide producers with more options."
February 17: U of I researcher launches swine nutrition Web site
"URBANA – University of Illinois researcher Dr. Hans H. Stein launched a new Web site to make his swine nutrition research more accessible and more applicable for producers and feed companies."