Document Type

Thesis - University Access Only

Award Date

2007

Degree Name

Master of Science (MS)

Department / School

Animal Science

First Advisor

Duane M. Wulf

Abstract

A series of experiments were conducted with 2 new co-products from the ethanol industry, i.e., high-protein distillers dried grains (HP DDG) and com germ. These products are produced by de-hulling and de-genning com before it enters the fermentation process. Experiment 1 was an energy balance study to measure DE and ME in HP DDG, com germ, and com. The DE and ME did not differ between com and com germ, but HP DDG contained more (P < 0.05) energy than com and com germ. Experiment 2 was conducted to measure apparent (ATTD) and true (TTTD) total tract digestibility of Pin HP DDG and com germ. The ATTD and retention of P was lower (P < 0.05) in com germ than in HP DDG. The TTTD of P for HP DDG and com germ was calculated at 69.3% and 33.7%, respectively. In Exp. 3, apparent (AID) and standardized (SID) ileal digestibility values of CP and AA in HP DDG and com germ were measured. The AID for CP and all AA except Arg, and the SID for CP and all AA except Arg, Lys, Gly, and Pro were greater (P < 0.05) in HP DDG than in com germ. Pig performance, carcass composition, and palatability of pork from pigs fed distillers dried grains with solubles (DDGS), HP DDG, and com germ was investigated in Exp. 4. Pig performance was not affected by the inclusion of DDGS or HP DDG in the diet. However, final BW increased (linear, P < 0.05) as com germ was included in the diet. Belly firmness decreased (linear, P < 0.05) as dietary DDGS concentration increased to 20%. Including HP DDG or com germ in the diets did not affect fat quality except that iodine value increased (linear, P < 0.05) in pigs fed HP DDG diets and decreased (linear, P < 0.05) in pigs fed com germ diets. Overall, the palatability of bacon and pork chops was not affected by dietary treatment. In conclusion, feeding 20% DDGS or replacing all the soybean meal with HP DDG in com-based diets fed to growing-finishing pigs did not negatively affect overall pig performance, carcass composition, muscle quality, or loin and bacon palatability, but may decrease fat quality. Com germ may have a lower digestibility of energy, P, and most AA than HP DDG; however, feeding 10% com germ did not negatively affect pig performance, carcass composition, carcass quality or palatability, but increased final BW of pigs and reduced iodine value of belly fat.

Library of Congress Subject Headings

Swine -- Feeding and feeds
Distillers feeds
Proteins in animal nutrition
Pork -- Quality

Publisher

South Dakota State University

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Rights Statement

In Copyright