U.S. Poultry & Egg Association

Energy Content and Amino Acid Digestibility Are Affected by Removal of Oil from DDGS

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Source: U.S. Poultry & Egg Association

Tucker, Ga. -- USPOULTRY and the USPOULTRY Foundation announce the completion of a funded research project at Auburn University in Auburn, Ala., in which researchers determined the nutrient quality of distiller’s dried grains with solubles (DDGS) after oil removal. The project is part of the Association’s comprehensive research program encompassing all phases of poultry and egg production and processing. A brief summary of the completed project is shown below. A complete report, along with information on other Association research, may be obtained by going to USPOULTRY’s website, www.uspoultry.org. The project summary is as follows:

Project #F044: Evaluation of Deoiled Distiller’s Dried Grains with Solubles
(Dr. William Dozier, III, and Dr. Joe Hess, Auburn University, Auburn, Ala.)

The ethanol industry is now extracting much of the corn oil in distiller’s dried grains with solubles (DDGS). This changes the nutrient value of DDGS when used as a feed ingredient, but the exact effects have not been determined. Dr. Bill Dozier and Dr. Joe Hess at Auburn University recently completed a research project funded by the USPOULTRY Foundation in which they determined the effects of removing the oil from DDGS on the energy content and amino acid digestibility in broilers. They documented a significant decrease in energy content and were able to determine which amino acids were affected by oil removal. These results will allow rations to be more precisely formulated using DDGS from which the corn oil has been removed.

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