Nutritional Value of Conventional and Modified Ddgs for Poultry

Several experiments were conducted to evaluate the variation in nutrient content and digestibility among different commercial samples of DDGS, the effects of different processing methods and feed additives on the bioavailability of P in DDGS and the effect of new processing technologies on the nutritional value of DDGS for poultry. The nutrient composition varied substantially among DDGS samples, with the greatest variation being found for Ca and Na content and digestibility of lysine. The mean TME content for 20 samples of DDGS was similar to the NRC (1994) table value. The mean bioavailability coefficient for P in 9 samples of DDGS was 79% and varied from 62 to 102%. Bioavailability of P was increased by additional heat processing but protein quality was reduced, particularly lysine digestibility. Particle size had no effect on P bioavailability whereas both phytase enzyme and citric acid increased P bioavailability. Two new processing technologies, modified dry grind and quick germ quick fiber (for removing germ and fiber) increased the protein and reduced the fat and fiber in DDGS and had varying effects on the lysine content. An elusieve process, sieving and air aspiration, reduced the fiber and increased the protein and fat in DDGS. The three new processing technologies generally had no effect on digestibility of amino acids in DDGS. Finally, a commercial sample of high-protein DDGS and corn germ meal were evaluated. Total P in the high-protein DDGS and corn germ meal was .33 and 1.22%, respectively, and bioavailability of the P in the 2 samples were 58 and 25%, respectively. The total Lys as a % of CP was approximately two times greater for corn germ meal than the high-protein DDGS and the amino acid digestibilities were also higher for the corn germ meal, particularly for Lys.