Table 2. Effect of soluble addition on TME and nutrient
characteristics of DDGS
Soluble Addition (gal/min)
Nutrient 0 12 25 42
Protein,% 32 33 32 32
Fat,% 8.0 9. 1 9. 2 10. 5
P,% 0.53 0.66 0.77 0.91
TME(kcal/kg) 2,712 2,897 3,002 3.743
The variation in DDGS can be due to corn (variation in corn from
regions), the processing at the ethanol plant and the amount of
solubles that are added back. Noll et al., 2006.
aflatoxin or other mycotoxins may not give the same efficiency of
alcohol production as higher quality corn. Thus, while the possibility of mycotoxin contamination of DDGS cannot be ruled out, toxin
contamination is not considered likely.
Antibiotic questions
Yeast (Sacchromyces cerevisiae) is the most important component
in ethanol production. Optimizing the health of the yeast is essential
for maximizing the yield of ethanol from corn start in dry mill ethanol
plants. One of the biggest challenges for maintaining optimum
fermentation is to control bacterial infections during fermentation.
Hence, small quantities of the antibiotics penicillin ( 3.73 g/1000gallons)
and virginiamycin (0. 25-2.0 ppm) are often used to control bacterial
infections. It is presumed that penicillin is destroyed at pH below 5. 2,
which occurs during the latter stages of fermentation. However, there are
no scientific research publications related to the presence or absence of
Table 3. Relative bioavailability of P in 10 DDGS samples
Mean
Range
Bioavailability
Coefficient,
79
62-102
Total P
Content,
0.73
0.67-0.77
Bioavailable
P Content,
0.58
0.42-0.75
Distiller’s dried grains with solubles is a great source of higher
available phosphorus. However, there appears to be variability among
samples. Parsons, 2006.
antibiotic residues in distiller’s by-products. Furthermore, no study has
been conducted to determine if there are biologically active fragments of
antibiotics found in distiller’s by-products. However, DDGS is considered
very safe for all livestock feeds.
Increasing ethanol and biodiesel production has led to an increase
in grain and feed fat prices. Thus, the use of alternative ingredients in
poultry diets to keep feed cost low will become essential. In order for
nutritionists to use these by-products correctly, it’s imperative they
obtain accurate nutritional values. – This is part of a presentation given
at the III CLANA Conference, Cancun, Mexico. [FM]
Dr. Batal is an associate professor of poultry nutrition in the
Department of Poultry Science, University of Georgia, Athens,
Ga. batal@uga.edu
See the rest of the presentation on HPDDG and Glycerin,
please go to www.feedindustrynetwork.com.
