Nutritional composition, nitrogen-corrected true metabolizable energy, and amino acid digestibilities of new corn distillers dried grains with solubles produced by new fractionation processes

• Published in: Poultry science Vol. 89; no. 1; pp. 44 - 51
• Main Authors: Kim, E.J, Parsons, C.M, Srinivasan, R, Singh, V
• Format: Journal Article
• Language: English
• Published: Oxford, UK Poultry Science Association 2010; Oxford University Press
• Subjects: amino acid composition; Amino Acids; Amino Acids - chemistry; analysis; Animal Feed; Animal Feed - analysis; Animals; chemistry; Chickens; Chickens - physiology; dietary fiber; digestibility; Digestion; Digestion - physiology; distillers grains; Energy Metabolism; enzymatic treatment; ethanol; feed processing; Food Technology; fractionation; Male; metabolizable energy; methodology; new methods; Nitrogen; Nitrogen - chemistry; nitrogen content; nutrient content; Nutritive Value; physiology; plant byproducts; sieving; Zea mays; Zea mays - chemistry; poultry; distillers dried grain; enzymatic milling; Elusieve
• ISSN: 0032-5791; 1525-3171
• DOI: 10.3382/ps.2009-00196

As ethanol production is increasing, new processes are being developed to maximize ethanol production from corn and to create new, more highly marketable corn distillers dried grains with or without solubles (DDGS or DDG, respectively). This current study evaluated coproducts produced from 2 new modified processes, the enzymatic milling (E-Mill) and the Elusieve process. The E-Mill process subjects the corn kernel to enzymes that hydrolyze starch and help in removing germ, pericarp, and endosperm fiber to create a modified higher protein, lower fiber DDG. The Elusieve process involves sieving the finished co-product, DDGS, and then elutriating (air classifying) to remove fiber from the DDGS samples. A precision-fed cecectomized rooster assay was conducted to determine TMEn and amino acid digestibilities of E-Mill DDG and several Elusieve DDGS samples produced using different screen sizes and elutriation air velocities. When compared with a conventionally processed DDGS, E-Mill DDG had increased protein (56.4 vs. 29.9%), increased TMEn (3.656 vs. 3.299 kcal/g of DM), and higher amino acid digestibilities. When DDGS was subjected to various Elusieve processes, the resulting DDGS samples generally had an increased protein content and TMEn. As expected, the higher fiber fractions obtained from the Elusieve process had reduced protein, amino acid concentrations, amino acid digestibilities, and TMEn in comparison to the lower fiber fractions produced from the Elusieve process. The results of this study indicate that the Elusieve and E-Mill processes can be used to increase the nutritional value of DDGS for poultry.