Addition of a Silage Preservative Reduces Spoilage in Wet Brewers Grain

Marston, S. P.; Spangler, David A.; Whitehouse, N.L.; Erickson, Peter S.

doi:10.15232/s1080-7446(15)30730-0

Cited by 16 publications

(13 citation statements)

References 9 publications

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“…ADF was generally increasing consistently while NDF was on the opposite trend as storage periods and temperatures were advancing beyond 15 oC, indicating that the DM loss from the current trial was partly derived from the fresh WBG hemicellulose contents. This nding agrees with the report by Marston et al (2009) but was in contrast with the ndings of Turner et al…”

Section: Surface Spoilage Of Fresh Brewers' Grain Stored Under Aerobic Conditionssupporting

confidence: 90%

“…also observed a sharp drop in DM by 37.7% for uncovered, aerobically stored fresh WBG, with the larger DM loss appeared to have been associated with the longer storage periods. The incremental changes in ash with storage period and temperature over the control WBG have also been noted earlier by Marston et al (2009), which could be associated with the loss in organic matter that proportionally increased the ash content.…”

Section: Surface Spoilage Of Fresh Brewers' Grain Stored Under Aerobic Conditionssupporting

confidence: 70%

“…reported reduced IVDMD and DM loss with the extended exposure time, which is consistent with the current nding. In a related study conducted with distillers' grain stored in airexposed bunker silos(Baskett et al, 2009) storage DM loss of 9.6% was reported Marston et al (2009).…”

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confidence: 96%

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Nutritional and Fungal Load Dynamics of Fresh Brewers’ Grain Stored Under Aerobic Conditions

Degefu

Faji

Terefe

2021

Preprint

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Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. Fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research has looked the effects of storage time and temperature on the characteristics of wet brewers grains (WBG) as ruminant feeds. Three storage temperatures (15°C, 20°C, and 25°C) and periods (2, 4 and 6 days) were arranged in a 3×3 factorial design. Surface spoilage was not apparent at 15 °C throughout the storage periods. Deterioration was not also observed at 20 °C until the fourth day of storage where slight mold growth was apparent. Extensive mold growth was detected late in the sixth day at 20° C and continued manifestations up until the last day of storage at 25°C. Changes in major nutrients, DM losses, and yeast and mold colony count were significantly affected by the interaction of storage temperatures and durations (P<0.05). Except for samples stored at 15° C, nutrients contents decreased concomitantly (exceptions are ADF, lignin, and loss in DM) with prolonged storage times (p<0.05) and increasing temperatures (p<0.05). Contrast analysis indicated that it would be safe to store under aerobic storage conditions and feed the WBG for dairy cattle.

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Section: Surface Spoilage Of Fresh Brewers' Grain Stored Under Aerobic Conditionssupporting

confidence: 90%

Section: Surface Spoilage Of Fresh Brewers' Grain Stored Under Aerobic Conditionssupporting

confidence: 70%

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Nutritional and Fungal Load Dynamics of Fresh Brewers’ Grain Stored Under Aerobic Conditions

Degefu

Faji

Terefe

2021

Preprint

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“…The variation in the nutrient content of WBG suggests a constant nutrient analysis for better inclusion in diets because grain varieties and brewing processes have an important influence on nutrient composition of WBG ( Robertson et al, 2010 ; Muthusamy, 2014 ). Moreover, small batches of WBG were used in this study to avoid nutrient losses observed when large batches of WBG are delivered and spoiled by yeast and mold, especially when they are not preserved with commercial preservatives ( Marston et al, 2009 ), commercial preservative or salt ( Hatungimana and Erickson, 2019 ), microbial inoculants ( Lilly et al, 1980 ; Schneider et al, 1995 ), or ensiling ( Nishino et al, 2003 ). The high moisture content of WBG is the main limitation for long period storage and utilization in livestock feeding ( Wang et al, 2014 ).…”

Section: Resultsmentioning

confidence: 99%

Growth performance and apparent total tract nutrient digestibility of limit-fed diets containing wet brewer’s grains to Holstein heifers

Hatungimana

Stahl

Erickson

2020

Translational Animal Science

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The objective of this study was to evaluate the growth performance and apparent total tract nutrient digestibility of Holstein heifers limit-fed diets containing different amounts of wet brewer’s grains (WBG). A 12-wk randomized complete block study was conducted using 30 yearling Holstein heifers [378 ± 27 d of age, and body weight (BW) of 357.8 ± 27.6 kg (mean ± SD)]. Treatments were 0%, 10% and 20% of WBG on a dry matter (DM) basis and diets were formulated to be limit-fed for dry matter intake (DMI) at 2.35% of BW and provided 15% crude protein (CP) and 2.27 Mcal metabolizable energy/kg of DM. Dry matter intake was recorded daily, while BW and skeletal measurements were measured every 2 wk. During week 12, fecal samples were collected directly from the rectum over four consecutive days and composited by heifer to determine apparent total tract nutrient digestibility using acid detergent insoluble ash as a marker. Data were analyzed using the MIXED procedure of SAS. Dry matter intakes, BW, and average daily gain were not different among treatments (P = 0.2, P = 0.4, and P = 0.6, respectively). Dry matter intakes ranged from 8.6 to 9.0 kg/d. Average BW were 404.4, 411.5, and 409.3 kg for heifers fed the 0%, 10%, and 20% WBG diets, respectively. Average daily gains were 1.03, 1.04, and 0.96 kg/d for heifers fed the 0%, 10%, and 20% WBG diets respectively. Skeletal measurements and body condition scores (BCS) were not different among treatments except for the change in heart girth (P < 0.01) and initial BCS (P < 0.01). Apparent total tract digestibilities of DM, organic matter, CP, fat, and hemicellulose were greater or tended to be greater in heifers fed 0% and 20% WBG treatments than heifers fed 10 % WBG (P = 0.04, P = 0.04, P = 0.06, P = 0.06, and P = 0.01, respectively). Neutral detergent fiber, acid detergent fiber, and fat digestibilities were similar among treatments (P = 0.2, P = 0.3, and P = 0.3, respectively). During the digestibility phase, DMI tended to be greater (P = 0.08) for the 10% WBG treatment. These results demonstrate that limit-feeding heifers with diets containing up to 20% WBG could replace soybean- and corn-based concentrates in diets without adverse consequences to the heifer growth performance.

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“…Another positive feature of the elamin is that it has neutral taste qualities. Since according to [3,4] the biologically active additives obtained from kelp have an unpleasant, sharp taste.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Investigation of the mobility of water molecules in products with foam structure and high iodine content

Deynichenko

Djukareva

D'yakov

et al. 2017

TAPR

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Addition of a Silage Preservative Reduces Spoilage in Wet Brewers Grain

Cited by 16 publications

References 9 publications

Nutritional and Fungal Load Dynamics of Fresh Brewers’ Grain Stored Under Aerobic Conditions

Nutritional and Fungal Load Dynamics of Fresh Brewers’ Grain Stored Under Aerobic Conditions

Growth performance and apparent total tract nutrient digestibility of limit-fed diets containing wet brewer’s grains to Holstein heifers

Investigation of the mobility of water molecules in products with foam structure and high iodine content

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