|Cole, Noel - Andy|
Submitted to: Midwestern Section of the American Society of Animal Science
Publication Type: Abstract only
Publication Acceptance Date: 1/19/2007
Publication Date: 3/19/2007
Citation: Feoli, C., Hancock, J.D., Monge, C.R., Gugle, T.L., Carter, S.D., Cole, N.A. 2007. Digestible energy content of corn- vs sorghum-based distiller's dried grains with solubles in finishing pigs [abstract].In: Journal of Animal Science, Volume 85, Supplement 1, Midwestern Section of the American Society of Animal Science Annual Meeting, March 19-21, 2007, Des Moines, Iowa, #165. Interpretive Summary:
Technical Abstract: A total of 120 finishing pigs (avg initial BW of 111 kg) was used in a 19-d experiment to determine the DE content of corn- vs sorghum-based distillers dried grains with solubles (DDGS). The reference diet was 97.5% corn with vitamins, minerals, and amino acids added to meet or exceed all NRC suggested nutrient concentrations. Treatments were corn-based (Sioux River Ethanol, Hudson, South Dakota and MGP Ingredients, Atchison, Kansas) and sorghum-based (US Energy Partners, Russell, Kansas and Western Plains Energy, Oakley, Kansas) DDGS substituted as 50% of the reference diet in place of corn. The pigs were sorted by sex and ancestry and blocked by BW with 12 pigs/pen and two pens/treatment. Feed and water were consumed on an ad libitum basis. The pigs were allowed to adjust to the experimental diets for 4 d. Each morning for the next 2 d, grab samples of feces were collected from at least six of the pigs in each pen via rectal massage. The pigs were fed a common diet for 7 d and the treatments were reassigned with the only restriction to randomization being that a pen could not receive the same treatment twice. The end result was four observations per treatment for determination of DE. For the reference diet, digestibility of DM, N, and GE were 87.4, 74.5, and 85.4%, respectively, and DE of the corn itself was determined to be 3,322 kcal/kg. Comparisons among the treatments indicated that DDGS from corn had greater DE (223 kcal/kg) than DDGS from sorghum (P < 0.04). Additionally, DE was different among the sources of corn-based DDGS (3,628 vs 2,940 kcal/kg for Hudson vs Atchison, P < 0.001) and sorghum-based DDGS (3,205 vs 2,918 kcal/kg for Russell vs Oakley, P < 0.05). In conclusion, our results indicate that both substrate used in the fermentation process and plant of origin affect the energy value of DDGS when fed to finishing pigs.