Energy concentration and phosphorus digestibility in yeast products produced from the ethanol industry, and in brewers' yeast, fish meal, and soybean meal fed to growing pigs1

Abstract

Two experiments were conducted to determine the DE, ME, and standardized total tract digestibility (STTD) of P in 2 novel sources of yeast (C-yeast and S-yeast) and in brewers' yeast, fish meal, and soybean meal fed to growing pigs. The 2 new sources of yeast are coproducts from the dry-grind ethanol industry. The concentrations of DM, GE, and P were 94.8%, 5,103 kcal/kg, and 1.07% in C-yeast; 94.4%, 4,926 kcal/kg, and 2.01% in S-yeast; 93.6%, 4,524 kcal/kg, and 1.40% in brewers' yeast; 91.4%, 4,461 kcal/kg, and 3.26% in fish meal; and 87.7%, 4,136 kcal/kg, and 0.70% in soybean meal, respectively. The DE and ME in each of the ingredients were determined using 42 growing barrows (28.9±2.18 kg BW). A corn-based basal diet and 5 diets containing corn and 24% to 40% of each test ingredient were formulated. The total collection method was used to collect feces and urine, and the difference procedure was used to calculate values for DE and ME in each ingredient. The concentrations of DE in corn, C-yeast, S-yeast, brewers' yeast, fish meal, and soybean meal were 4,004, 4,344, 4,537, 4,290, 4,544, and 4,362 kcal/kg DM (SEM=57), respectively, and the ME values were 3,879, 3,952, 4,255, 3,771, 4,224, and 4,007 kcal/kg DM (SEM=76), respectively. The ME in S-yeast and fish meal were greater (P<0.05) than the ME in corn and brewers' yeast, whereas the ME in C-yeast and soybean meal were not different from those of any of the other ingredients. The STTD of P in the 5 ingredients was determined using 42 barrows (28.3±7.21 kg BW) that were placed in metabolism cages. Five diets were formulated to contain each test ingredient as the sole source of P, and a P-free diet was used to estimate the basal endogenous loss of P. Feces were collected for 5 d using the marker to marker method after a 5-d adaptation period. The STTD of P in brewers' yeast (85.2%) was greater (P<0.05) than the STTD of P in all the other ingredients except S-yeast (75.7%). The STTD of P in C-yeast (73.9%) was not different from the STTD of P in S-yeast and fish meal (67.3%) but was greater (P<0.05) than the STTD of P in soybean meal (56.7%). In conclusion, the 2 novel sources of yeast contain similar or greater concentrations of energy compared with brewers' yeast, corn, fish meal, and soybean meal, and the STTD of P in the 2 yeast products is not different from the STTD of P in fish meal.

Nutritional value of dried fermentation biomass, hydrolyzed porcine intestinal mucosa products, and fish meal fed to weanling pigs1

“…The ATTD (65.5%) and STTD (68.5%) of P in fish meal determined in the present experiment agree with recent values from our laboratory (Kim and Stein, 2010), but ATTD of P obtained in this experiment is less than the range of values (77 to 90%) reported from older experiments (Jongbloed and Kemme, 1990;Rodehutscord et al, 1997;Sauvant et al, 2004). These differences in P digestibility could be related to the amount of bone P in the fish meal because P from bone is believed to be less digestible than P from soft tissue (Hua et al, 2005).…”

Digestibility of phosphorus and calcium in meat and bone meal fed to growing pigs1

“…To our knowledge, there has been no previous work conducted to determine the STTD of P in MBM. The average STTD of P in MBM (68.8%) was close to that in fi sh meal (67.3%; Kim and Stein, 2010) but less than the STTD of P in dicalcium phosphate, monocalcium phosphate, and monosodium phosphate (88.4 to 98.2%; Petersen and Stein, 2006). Therefore, P in MBM is about 70% as digestible as the P in monosodium phosphate, but the STTD of P in MBM is much greater than the STTD of P in corn (26.4%) and soybean meal (48.3 to 56.7%; Almeida and Stein, 2010;Kim and Stein, 2010).…”

“…The average STTD of P in MBM (68.8%) was close to that in fi sh meal (67.3%; Kim and Stein, 2010) but less than the STTD of P in dicalcium phosphate, monocalcium phosphate, and monosodium phosphate (88.4 to 98.2%; Petersen and Stein, 2006). Therefore, P in MBM is about 70% as digestible as the P in monosodium phosphate, but the STTD of P in MBM is much greater than the STTD of P in corn (26.4%) and soybean meal (48.3 to 56.7%; Almeida and Stein, 2010;Kim and Stein, 2010). However, the range in values for the STTD of P (54.8 to 84.4%) that was observed among sources of MBM used in this experiment is relatively similar to the range in values for the relative bioavailability of P among different sources of MBM (Huang and Allee, 1981;Burnell et al, 1988Burnell et al, , 1989Coffey and Cromwell, 1993;Traylor et al, 2005a,b).…”

Effects of a Hatchery Byproduct Mixture on Growth Performance and Digestible Energy of Various Hatchery Byproduct Mixtures in Nursery Pigs

“…To overcome weaning stress and maximize growth performance of nursery pigs, animal protein sources such as fish meal and spray-dried plasma protein are routinely included in nursery pig diets [13,14]. As animal protein sources are digested better compared with plant-derived protein sources, nursery pigs would benefit from the efficient provision of essential amino acids provided by animal protein sources.…”