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This Article Full Text (PDF) All Versions of this Article: jas.2007-0596v1 87/1/189    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by de Godoy, M. R. C. Articles by Fahey, G. C. Search for Related Content PubMed PubMed Citation Articles by de Godoy, M. R. C. Articles by Fahey, G. C., Jr.

Select corn co-products from the ethanol industry and their potential as ingredients in pet foods

University of Illinois at Urbana- Champaign, Urbana, IL 61801

gcfahey{at}uiuc.edu

Abstract

The objectives of this study were to determine the chemical composition and nutritive value of corn protein product 1 (CPP 1), corn protein product 2 (CPP 2), and corn fiber (CF), novel co-products of the ethanol industry, and compare these feed ingredients with standard plant protein ingredients (soybean meal [SBM], distillers dried grains with solubles [DDGS], corn gluten meal [CGlM], and corn germ meal [CGeM]), and to compare corn fiber sources (corn fiber control 1 and control 2 [CF-C1, CF-C2]), with standard fiber sources (peanut hulls [PH], solka floc [SF], and beet pulp [BP]) commonly used in pet foods. Corn fiber, CPP 1, and CPP 2 were produced at a pilot scale modified dry-grind plant, with CPP 2 having a greater degree of purification than CPP 1. Crude protein values for CPP 2 and CPP 1 were 57.3 and 49.7%, respectively. Total dietary fiber concentration was 29% for CPP 2 and 23.5% for CPP 1. Acid hydrolyzed fat and GE concentrations were similar for these ingredients. In a protein efficiency ratio (PER) assay, no differences (P > 0.05) in feed intake, weight gain, or CP intake were noted for CPP 2, CPP 1, or CGlM. However, feeding CPP 2 resulted in a greater (P < 0.05) G:F ratio and PER than CPP 1 and CGlM. In a cecectomized rooster assay, CGlM had the numerically greatest standardized total AA, total essential AA (EAA), and total non-EAA digestibilities, but they were not different (P > 0.05) from CPP 1 or SBM values. Corn germ meal resulted in the lowest values, but they were not different than those for DDGS and CPP 1. Greatest values for TME_n were obtained with CGlM, followed in order by CPP 2, DDGS, CPP 1, SBM, and CGeM. Distillers dried grains with solubles and CPP 1 had similar TME_n values, and they were not different than values for CPP 2 and SBM. In vitro CP disappearance was greatest (P < 0.05) for CGlM (94.1%), intermediate for DDGS (76.8%) and CPP 1 (77.5%), and lowest for CPP 2 (74.1%) and CGeM (67.7%). Corn fibers contained predominantly insoluble dietary fiber (1% or less of soluble dietary fiber), with a moderate CP concentration. In vitro OM disappearance, using inoculum from dog feces, for the fiber sources revealed that, with the exception of BP that had a moderate disappearance value after 16 h of fermentation (17.7%), all fiber substrates had insignificant extents of fermentation. In conclusion, novel corn co-products have properties comparable to standard protein and fiber sources used in animal nutrition.

Key Words: corn co-products • dog • fiber • in vitro • nutritive value • protein