Corn distillers dried grains with solubles in diets for growing-finishing pigs: A cooperative study1,2

Abstract

An experiment involving 560 crossbred pigs (28 replications of 4 to 6 pigs per pen) was conducted at 9 research stations to assess the effects of dietary concentrations of corn distillers dried grains with solubles (DDGS) on pig performance and belly firmness. Fortified corn-soybean meal diets containing 0, 15, 30, or 45% DDGS were fed in 3 phases from 33 to 121 kg of BW. A common source of DDGS containing 90.1% DM, 26.3% CP, 0.96% Lys, 0.18% Trp, 9.4% crude fat, 34.6% NDF, 0.03% Ca, and 0.86% P was used at each station. Diets were formulated to contain 0.83, 0.70, and 0.58% standardized ileal digestible (SID) Lys during the 3 phases with diets changed at 60 and 91 kg of BW, respectively. The DDGS replaced corn and soybean meal, and up to 0.172% Lys and 0.041% Trp were added to maintain constant SID concentrations of Lys and Trp in each phase. At each station, 2 pigs from each pen in 2 replications were killed and a midline backfat core was obtained for fatty acid analysis and iodine value. In most instances, there were differences among stations (P < 0.01), but the station × treatment interactions were few. Body weight gain was linearly reduced in pigs fed the greater amounts of DDGS (0 to 45%) during phase I (950, 964, 921, and 920 g/d; P < 0.01) and over the entire experimental period (944, 953, 924, and 915 g/d; P = 0.03), but ADFI (2.73, 2.76, 2.68, and 2.70 kg) and G:F (347, 347, 345, and 341 g/kg) were not affected (P = 0.15 and P = 0.33, respectively) during the entire test. Backfat depth was reduced (linear, P < 0.02) by increasing amounts of DDGS (22.5, 22.7, 21.4, and 21.6 mm), but LM area (47.4, 47.4, 46.1, and 45.4 cm(2)) was not affected (P = 0.16) by treatments. Estimated carcass fat-free lean was 51.9, 52.2, 52.4, and 52.1% for 0 to 45% DDGS, respectively (linear, P = 0.06). Flex measures obtained at 6 stations indicated less firm bellies as dietary DDGS increased (lateral flex: 11.9, 8.6, 8.4, and 6.6 cm; linear, P < 0.001; vertical flex: 26.1, 27.4, 28.2, and 28.7 cm; linear, P < 0.003). Saturated and monounsaturated fatty acid concentrations in subcutaneous fat decreased linearly (P < 0.001) and PUFA concentrations increased linearly (P < 0.001) with increasing DDGS in the diet. Iodine values in inner (61.1, 68.2, 74.7, and 82.2) and outer (67.9, 73.6, 79.6, and 85.8) backfat increased linearly (P < 0.001) as DDGS in the diet increased. In this study, feeding diets with 30 or 45% DDGS did not have major effects on growth performance, but resulted in softer bellies. Regression analysis indicated that iodine values increased 4.3 units for every 10 percentage unit inclusion of DDGS in the diet.

Effects of diet form and type on growth performance, carcass yield, and iodine value of finishing pigs1

“…As expected, feeding ingredients high in UFA increased carcass fat IV, which agrees with numerous other publications (Benz et al, 2010(Benz et al, , 2011Cromwell et al, 2011). In Exp.…”

Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

“…However, Whitney et al (2006) and Linneen et al (2008) reported the Effects of conjugated linoleic acid/betaine on pig decreased growth performance as the increased concentration of dietary DDGS. The research including hundreds of pigs showed that 30% or 45% DDGS in diets reduced the ADG, but did not affect the ADFI or G : F (Cromwell et al, 2011). The possible reasons for these conflicting observations may be that the DDGS used in the experiments was poorer quality (less nutrient digestibility) than expected.…”

“…In the current study, the IV of the backfat and belly fat increased in pigs fed diets containing 300 g DDGS/kg, which agrees with previous reports (Benz et al, 2010;Dahlen et al, 2011), indicating that the IV of fat increased with increased DDGS content in grower-finisher pig diets. Regression analysis in the research has hundreds of pigs indicated that IVs increased 4.3 units for every 10 percentage unit inclusion of DDGS in the diet (Cromwell et al, 2011). For backfat, the percentages of C18:0 and SFA were significantly increased (P < 0.05), but the percentages of C18:2, C18:3, C20:1, C20:3, PUFA and IV were decreased (P < 0.05) by the DDGS + CLA compared with the DDGS group.…”

Validation of metabolisable energy prediction equation for de-oiled corn distillers dried grains with solubles fed to finishing pigs

“…A maximum IV has not been universally accepted by the pork industry. However, a range from 70 to 74 has been recommended to be a maximum value (Boyd et al 1997;Cromwell et al 2011). In this experiment, no difference in fatty acid composition and IV of jowl and belly fat was observed.…”