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Table 5 Standardized ileal digestibility of crude protein (CP) and AA in distillers dried grains with solubles subjected to increasing levels of heat treatment by weanling pigs 1

From: Amino acid digestibility of heat damaged distillers dried grains with solubles fed to pigs

 

Distillers dried grains with solubles

   
  

Autoclaved at 130°C

SEM

P-value2

Item

Non-autoclaved

10 min

20 min

30 min

 

Linear

Quadratic

CP, %

77.9

72.1

66.1

68.5

2.0

< 0.01

0.25

Indispensable AA, %

       

 Arginine

87.9

81.3

81.0

78.5

1.7

< 0.01

0.11

 Histidine

78.1

71.2

70.1

70.3

1.3

< 0.01

0.27

 Isoleucine

77.3

71.1

71.4

68.2

1.4

< 0.01

0.03

 Leucine

86.7

83.3

83.1

81.8

0.8

< 0.01

0.12

 Lysine

66.8

54.9

55.3

51.9

1.9

< 0.01

0.04

 Methionine

86.1

80.4

80.5

78.5

0.9

< 0.01

< 0.01

 Phenylalanine

83.7

79.0

79.2

77.5

1.0

< 0.01

0.05

 Threonine

70.2

64.0

63.1

61.3

1.6

< 0.01

0.33

 Tryptophan

65.9

55.5

54.5

53.2

2.0

< 0.01

0.20

 Valine

77.2

71.0

70.7

67.9

1.4

< 0.01

0.09

 Mean

80.7

75.2

74.9

73.1

1.1

< 0.01

0.09

Dispensable AA, %

       

 Alanine

83.3

79.1

77.1

76.8

1.3

< 0.01

0.89

 Aspartic acid

72.3

62.1

62.1

60.2

1.5

< 0.01

0.03

 Cysteine

77.7

70.8

66.8

68.9

1.5

< 0.01

0.55

 Glutamic acid

85.2

80.1

79.0

78.7

0.9

< 0.01

0.33

 Glycine

73.4

66.0

58.1

61.7

4.6

< 0.01

0.39

 Proline

76.9

72.4

71.3

70.5

1.3

< 0.01

0.48

 Mean

78.1

71.7

69.0

69.4

1.5

< 0.01

0.91

  1. 1Data are means of 8 observations, except for the distillers dried grains with solubles diet that was autoclaved for 10 min (n = 7); Values for standardized ileal digestibility were calculated by correcting apparent ileal digestibility values for basal endogenous losses (g/kg of DMI), which were determined by feeding pigs a N-free diet: CP, 21.93; Arginine, 0.68; Histidine, 0.19; Isoleucine, 0.30; Leucine, 0.50; Lysine, 0.31; Methionine, 0.08; Phenylalanine, 0.30; Threonine, 0.66; Tryptophan, 0.15; Valine, 0.43; Alanine, 0.71; Aspartic acid, 0.77; Cysteine, 0.21; Glutamic acid, 0.98; Glycine, 2.08; and Serine, 0.62.
  2. 2Linear and quadratic effects of time of autoclaving.