Evaluating two sources of dried whey and the effects of replacing the corn and dried whey component with corn gluten meal and lactose in the diets of weanling swine.
1993
Mahan D.C.
Three experiments were conducted to evaluate the efficacy of replacing corn and dried whey with corn gluten meal (CGM) and lactose, and to evaluate two sources of edible-grade dried whey that elicited different postweaning pig growth performances. In Exp. 1, two corn-soybean meal (C-SBM) diets without or with 20% dried whey (C-SBM-DW) were formulated to contain 1.15% lysine. A third diet replaced the corn and dried whey component with CGM and lactose. The experiment used 108 crossbred pigs weaned at 23 +/- 2 d of age weighing 6.25 kg BW and was conducted in six replicates as a randomized complete block design. Pig weight gains when the C-SBM-DW diet was fed were poor in one trial, whereas a second trial resulted in improved (P < 0.01) performance responses to the inclusion of dried whey. The CGM-SBM-lactose diet resulted in pig gains that equaled the performance responses of the C-SBM-DW diet of Trial 2. A second experiment was subsequently designed to evaluate the effects of adding lactose or lactalbumin to the CGM-SBM-DW diets using the two dried whey sources that had been identified as good or poor quality in Exp. 1. Diets included dried whey at a 25% level and were formulated to a low lysine level (0.95%) to assess the nutritional efficacy of the dried whey sources. The experiment was conducted for a 21-d postweaning period, used a total of 240 pigs weaned at 23 +/- 2 d of age initially weighing 6.6 kg BW and was conducted in six replicates in a randomized complete block design. Resulting pig weight gains demonstrated that during the 0- to 7-d postweaning period, dietary carbohydrate was the limiting nutritional factor when the pigs were fed either dried whey source, whereas from d 8 to 21 the amino acids from lactalbumin became the limiting nutritional component. Chemical composition of the two whey sources demonstrated that the poor-quality dried whey had a light brown color and was lower in both total and available lysine cont.
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