title: Standardized Ileal Amino Acid Digestibility of Corn, Corn Distillers' Dried Grains with Solubles, Wheat Middlings, and Bakery By-Products in Broilers and Laying Hens.
abstract: Standardized ileal amino acid digestibility (SIAAD) of 5 samples of corn distillers dried grain with solubles (DDGS), 5 samples of bakery by-products (BBP), 3 samples of corn, and 1 sample of wheat middlings (WM) were evaluated in broilers and laying hens. Diets containing each of the 14 feed ingredients were evaluated in 21 day-old broiler chickens. The DDGS and BBP containing diets were fed to 30-week-old laying hens, while corn and wheat middling were evaluated in 50-week-old laying hens. All the diets were semi-purified with each feed ingredient being the only source of amino acid (AA). To obtain SIAAD values, apparent ileal AA digestibility was corrected for basal ileal endogenous AA losses using values generated from broilers and laying hens fed a nitrogen-free diet. Ileal crude protein digestibility for the 5 DDGS samples was higher (P < 0.05) in broilers than in laying hens. Broilers had higher SIAAD for DDGS 2, 3, 4, and 5 while there was no difference for DDGS 1 except for 4 AA where broilers had higher (P < 0.05) SIAAD values. Standardized ileal AA digestibility values for broilers were higher (P < 0.05) for BBP 1 and 4. Ileal CP digestibility for corn 1 was higher (P < 0.05) for broilers compared to laying hens, and SIAAD values for the 16 AA (9 indispensable and 7 dispensable) evaluated in this study were higher (P < 0.05) in broilers. Broilers had higher (P < 0.05) SIAAD values for 4 (histidine, leucine, phenylalanine, and valine) and 6 (histidine, leucine, methionine, phenylalanine, threonine, and valine) indispensable and 3 (cysteine, glutamic acid, and proline) and 4 (cysteine, glutamic acid, proline, and serine) dispensable AA for corn 2 and corn 3, respectively. No difference in SIAAD between broilers and laying hens was observed for WM. Results from this study confirm that high variability in digestibility exists between different samples of DDGS. Differences in SIAAD between broilers and laying hens were observed in some samples of DDGS and BBP.
authors: Department of Animal Sciences, Purdue University, West Lafayette, IN 47907-2054.
authors: S A
authors: SA
authors: Adedokun
authors: Department of Animal Sciences, Purdue University, West Lafayette, IN 47907-2054.
authors: P
authors: P
authors: Jaynes
authors: Evonik Industries, 1701 Barrett Lakes Blvd., Suite 340, Kennesaw, GA 30144.
authors: R L
authors: RL
authors: Payne
authors: Department of Animal Sciences, Purdue University, West Lafayette, IN 47907-2054 applegt@purdue.edu.
authors: T J
authors: TJ
authors: Applegate
mesh_terms: D000596:Amino Acids / Q000378:metabolism*; D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D002645:Chickens / Q000378:metabolism*; D004032:Diet / Q000662:veterinary; D004063:Digestion / Q000502:physiology*; D005260:Female; D007082:Ileum / Q000378:metabolism; D011897:Random Allocation; D014908:Triticum / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000596:Amino Acids
keywords: bakery-by product; broiler; laying hen; plant source; standardized amino acid digestibility