title: Evaluation of protein fractionation and ruminal and intestinal digestibility of corn milling co-products.
abstract: Novel corn milling co-products developed from technological advancements in ethanol production vary widely in chemical composition and nutrient availability. The objectives of this study were to characterize feed protein fractions and evaluate differences in rumen-undegradable protein (RUP) and its digestible fraction (dRUP), amino acid concentration, and in vitro gas production of 7 corn milling co-products. The crude protein (CP; % of dry matter) of co-products was 12.7 for germ, 26.9 for dried distillers grains plus solubles that had no heat exposure before fermentation (DDGS1), 45.4 for high-protein dried distillers grains (HPDDG), 12.7 for bran, 30.2 for wet distillers grains plus solubles (WDGS), 23.1 for wet corn gluten feed (WCGF), and 26.0 for dried distillers grains plus solubles that had heat exposure before fermentation (DDGS2). Two ruminally and duodenally fistulated Holstein steers weighing 663+/-24 kg were used to determine RUP and dRUP with the in situ and mobile bag techniques. Samples of each feed were ruminally incubated for 16 h, and mobile bags were exposed to simulated abomasal digestion before insertion into the duodenum and subsequent collection in the feces. Protein fractions A, B(1), B(2), B(3), and C were characterized as follows (% CP): germ=30.0, 15.0, 38.1, 13.5, 3.4; DDGS1=17.0, 7.0, 67.0, 4.8, 4.2; HPDDG=7.4, 0.6, 82.4, 8.8, 0.8; bran=33.5, 4.0, 54.3, 6.0, 2.2; WDGS=18.6, 2.4, 53.1, 11.0, 14.9; WCGF=36.6, 15.9, 33.2, 10.1, 4.1; and DDGS2=17.9, 2.1, 41.1, 11.1, 27.9. The proportions of RUP and dRUP were different and are reported as follows (% CP): DDGS2=56.3, 91.9; HPDDG=55.2, 97.7; WDGS=44.7, 93.1; DDGS1=33.2, 92.1; bran=20.7, 65.8; germ=16.5, 66.8; and WCGF=11.5, 51.1. The concentrations of Lys and Met in the RUP were different and are listed as follows (% CP): germ=2.9, 2.0; DDGS1=1.9, 2.0; HPDDG=2.0, 3.2; bran=3.2, 1.5; WDGS=1.9, 2.3; WCGF=3.5, 1.6; and DDGS2=1.9, 2.4. In vitro gas production (mL/48h) was highest for germ (52.1) followed by bran (50.1), WDGS (40.7), DDGS2 (40.1), WCGF (39.0), DDGS1 (38.6), and HPDDG (37.5). Comparison of co-products defined differences in chemical composition, protein fractionation, ruminal availability, and microbial fermentation.
authors.affiliation: Department of Animal Science, University of Nebraska, Lincoln 68583, USA.
authors.forename: J M
authors.initials: JM
authors.lastname: Kelzer
authors.forename: P J
authors.initials: PJ
authors.lastname: Kononoff
authors.forename: L O
authors.initials: LO
authors.lastname: Tedeschi
authors.forename: T C
authors.initials: TC
authors.lastname: Jenkins
authors.forename: K
authors.initials: K
authors.lastname: Karges
authors.forename: M L
authors.initials: ML
authors.lastname: Gibson
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000821:Animal Feed / Q000032:analysis / Q000592:standards; D000818:Animals; D002417:Cattle / Q000502:physiology; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism; D004063:Digestion / Q000502:physiology; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation / Q000502:physiology; D007422:Intestines / Q000502:physiology*; D012417:Rumen / Q000502:physiology*; D003313:Zea mays / Q000378:metabolism
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D005227:Fatty Acids