Nutritional evaluation of Glutenol: a co-product of ethanol production
2018
Corray, S P | Utterback, P L | Parsons, C M
The objective of this study was to evaluate the nutritional value of Glutenol, a new coproduct of the ethanol industry. Glutenol was produced by Quality Technology International, Elgin, IL, in a modified wet-milling plant using a hybrid process, NextGenFrac, which fractionates the corn kernel components prior to fermentation without the use of sulfur dioxide. Glutenol was analyzed to contain 52.3% CP, 1.7% Met + Cys, 1.32% Lys, 1.69% Thr, and 2.23% Val on a DM basis. Two precision-fed rooster assays with conventional and cecectomized roosters were conducted to determine TMEₙ and standardized digestibility of amino acids (AA), respectively. The TMEₙ of Glutenol was determined to be 3,256 kcal/kg DM. Standardized digestibility values for Lys, Met, Cys, Thr, and Val were 80.1%, 90.4%, 80.1%, 74.1%, 81.1%, and 84.9%, respectively. In addition, a 3-wk broiler chick assay was conducted with increasing levels of dietary Glutenol. Diet 1 was a standard corn/soybean meal diet with 0% Glutenol. Diets 2, 3, and 4 had increasing levels of Glutenol at 4%, 8%, and 12%, respectively. Diets were fed from 3 to 22 d post-hatch and all diets were formulated to be equal in TMEₙ and digestible AA. Weight gain, feed intake, and gain/feed ratio were measured. No differences in growth performance were observed among dietary treatments. In conclusion, Glutenol can be fed up to at least 12% in the diet of broiler chickens if diets are formulated to be equal in ME and digestible AA.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library