Effects of sorghum wet distillers grains plus solubles in steam-flaked corn–based finishing diets on steer performance, carcass characteristics, and digestibility characteristics

Buttrey, E. K.; Jenkins, Karla H.; McCollum, F. T.; Cole, N. A.; Tedeschi, L. O.; MacDonald, James C.

doi:10.15232/pas.2016-01530

Cited by 4 publications

(1 citation statement)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These distiller’s grains may be utilized as feed, fertilizer, and a source of energy. Buttrey, et al proposed using distiller’s grains as feed for the beef industry. Fruet, et al reported that corn distiller’s grains are ordinarily used as energy and protein sources for finishing cattle.…”

Section: Introductionmentioning

confidence: 99%

Anaerobic Thermophilic Digestion of Maotai-Flavored Distiller’s Grains: Process Performance and Microbial Community Dynamics

Chen

et al. 2019

Energy Fuels

View full text Add to dashboard Cite

Improperly disposed Maotai-flavored distiller's grains (MDGs) cause environmental pollution. However, the high organic matter and moisture contents in MDG make this byproduct suitable for anaerobic digestion. The performance and stability of thermophilic anaerobic digestion were evaluated at an organic loading rate of 3 g VS/(L•d) and a working volume of 55 L. The microbial community dynamics were analyzed by high-throughput illumina pyrosequencing. A volumetric biogas production rate of 1.30 L/(L•d) was obtained upon reaching stability by diluting the feed without effluent recirculation. Defluviitoga, Candidatus Caldatribacterium, Hydrogenispora, Acetomicrobium, Methanosarcina, and Methanothermobacter were the dominant acidogenic and methanogenic genera. Recirculating the effluent without dilution caused acidification and instability due to its high levels of lactic (74 g/kg), acetic (31 g/kg), and succinic (24 g/kg) acids originally present in MDGs. Once acidified, the digester failed to recover using control measures such as halting effluent recirculation, adding trace elements, stopping feeding, and adding inoculum.

show abstract

Section: Introductionmentioning

confidence: 99%

Anaerobic Thermophilic Digestion of Maotai-Flavored Distiller’s Grains: Process Performance and Microbial Community Dynamics

Chen

et al. 2019

Energy Fuels

View full text Add to dashboard Cite

show abstract

Meat quality traits and feeding distillers grains to cattle: a review

2020

View full text Add to dashboard Cite

Livestock management and meat production involve a series of steps that affect meat quality. Animal genetics, nutrition and diets, slaughter procedures and meat-preservation conditions are some of the parameters that should be controlled to maintain meat quality. In regard to animal nutrition and diets, novel ingredients are increasingly used, distillers grains (DG) being an example. DG are obtained as a co-product from bioethanol production and comprise the fat, protein, fibre and micronutrient portion of the grains. Many papers have studied the inclusion of DG in finishing diets and their effect on growth performance and meat characteristics, but a review on the effects on meat quality is needed. Feeding with DG influences beef colour; nevertheless, a relationship between the level of inclusion and colour development has not been established yet. In addition, feeding DG-inclusion diets sometimes increases meat discoloration during retail display. Also, the composition of fatty acids is modified since total polyunsaturated fatty acid content in meat increases with the inclusion of DG in finishing diets. This increment in polyunsaturated fatty acid content is likely to contribute to lipid oxidation processes and might be related to meat discoloration due to myoglobin oxidation. However, meat tenderness has not been modified in most of the cases. This review focused on recent studies on DG inclusion, animal performance and meat quality. Key points that need further research are also identified and discussed.

show abstract

Flake density and starch retrogradation influence in situ ruminal degradability characteristics of steam-flaked corn and predicted starch digestibility and energetic efficiency

Trotta

Kreikemeier²,

Royle³

et al. 2021

Journal of Animal Science

View full text Add to dashboard Cite

Five ruminally cannulated steers (body weight = 390 ± 7.86 kg) were used in two experiments to evaluate the effects of flake density and starch retrogradation on in situ ruminal degradation of steam-flaked corn. In experiment 1, sifted flakes with flake densities of 257, 296, 335, 373, and 412 g/L (enzymatic starch availabilities: 87%, 76%, 66%, 43%, and 49%, respectively) were evaluated in a randomized complete block design experiment. In experiment 2, the experimental design was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Three steam-flaked corn fractions corresponding to different particle sizes were used: flakes + fines (not sifted; >4 and <4 mm), sifted flakes (>4 mm), and sifted fines (<4 mm). Particle size fractions were stored for 3 d at either 23 °C or 55 °C (starch availabilities averaged across particle sizes: 53.3% and 25.5%, respectively) in heat-sealed foil bags. Samples were ruminally incubated for 0, 3, 6, 12, 24, 48, 72, or 96 h. Degradation data were modeled to obtain the rate and extent of degradation and passage rate was set to 6% per hour. In experiment 1, the rate of degradation decreased linearly (P < 0.01) and in situ ruminal dry matter (DM) degradability decreased linearly (P < 0.01) from 78.9% to 57.3% as flake density increased from 257 to 412 g/L. In experiment 2, storage of steam-flaked corn samples at 55 °C for 3 d decreased (P < 0.01) the rate of degradation by 37.6% across all particle sizes. Storing samples at 55 °C for 3 d decreased (P < 0.01) in situ ruminal DM degradability of flakes + fines, sifted flakes, and sifted fines by 20.9%, 22.6%, and 14.7%, respectively. Using data from experiment 1 and 2, enzymatic starch availability of sifted flakes was positively correlated (R2 = 0.97; P < 0.01) with in situ ruminal DM degradability. The results demonstrate that decreased starch availability resulting from either starch retrogradation or increased flake density is associated with decreased ruminal digestibility. Decreases in starch availability and in situ ruminal degradability may indicate that increasing flake density or starch retrogradation could potentially alter the site of digestion in cattle. Using prediction equations, decreases in ruminal starch digestibility of steam-flaked corn caused by increasing flake density or increasing starch retrogradation could increase energetic efficiency, depending on the rate of passage and if small intestinal starch digestibility is maintained.

show abstract

Effects of sorghum wet distillers grains plus solubles in steam-flaked corn–based finishing diets on steer performance, carcass characteristics, and digestibility characteristics

Cited by 4 publications

References 21 publications

Anaerobic Thermophilic Digestion of Maotai-Flavored Distiller’s Grains: Process Performance and Microbial Community Dynamics

Anaerobic Thermophilic Digestion of Maotai-Flavored Distiller’s Grains: Process Performance and Microbial Community Dynamics

Meat quality traits and feeding distillers grains to cattle: a review

Flake density and starch retrogradation influence in situ ruminal degradability characteristics of steam-flaked corn and predicted starch digestibility and energetic efficiency

Contact Info

Product

Resources

About