The Use of Novel High Protein Distillers Dried Grains in Swine Diets

Abstract

Innovative processing technologies have been developed and implemented in some dry-grind ethanol plants in the U.S. ethanol industry. Some of these technologies have resulted in the production of novel high protein corn co-products. However, there are limited data on the metabolizable energy and standardized ileal digestibility of amino acids of these new high protein co-products for swine. In addition, these novel high protein ingredients have unique characteristics, such as high fiber and high leucine concentrations that might limit their use in swine diets. Results from this thesis indicated that novel high protein corn co-products added at up to 30% of nursery and growing-finishing pig diets may reduce pig growth performance and compromise carcass composition. Further studies are needed to investigate the strategies to optimize the use of novel high protein corn co-products in swine diets.