Feed nutritional value of brewers’ spent grain residue resulting from protease aided protein removal

Table 3 In vitro fermentation characteristics of brewers’ spent grain (BSG) and residues after hydrolysis using proteases varying with enzyme dosages

Item^e	Residue, enzyme dose^d				BSG	SEM	P <
Item^e	Low	Med	MedH	High			Enz	L	Q	Int	R:BSG
VFA, mmol/L
Alcalase	64.1^a	60.1	55.0^b	57.1	67.0	2.49	0.55	0.01	0.03	0.01	0.01
Everlase	58.1^ab	59.5	62.3^a	61.6	67.0			0.06	0.40		0.01
Flavourzyme	55.8^b	61.6	60.0^ab	62.6	67.0			0.01	0.30		0.01
Acetate (A), %
Alcalase	56.5^b	57.1	57.6^ab	57.2	56.4	1.07	0.01	0.01	0.01	0.01	0.01
Everlase	57.7^a	57.6	57.1^b	57.4	56.4			0.09	0.21		0.01
Flavourzyme	57.8^a	57.9	58.5^a	58.0	56.4			0.10	0.04		0.01
Propionate (P), %
Alcalase	23.1^a	21.6^b	21.6^b	21.7	21.9	0.49	0.01	0.01	0.01	0.01	0.36
Everlase	22.1^b	22.1^a	22.2^a	22.0	21.9			0.94	0.59		0.20
Flavourzyme	21.6^c	21.5^b	21.1^c	21.8	21.9			0.43	0.01		0.01
Butyrate, %
Alcalase	2.18	2.21	2.19	2.20	2.14	0.043	0.10	0.59	0.73	0.87	0.05
Everlase	2.20	2.19	2.15	2.18	2.14			0.36	0.47		0.13
Flavourzyme	2.15	2.16	2.16	2.14	2.14			0.87	0.59		0.60
A:P
Alcalase	2.46^b	2.66	2.67^ab	2.65	2.59	0.128	0.01	0.01	0.01	0.01	0.31
Everlase	2.63^ab	2.64	2.59^b	2.62	2.59			0.34	0.48		0.16
Flavourzyme	2.70^a	2.71	2.79^a	2.68	2.59			0.95	0.01		0.01
NH₃-N, mmol/L
Alcalase	24.1	24.1	23.3	24.1	22.6	1.75	0.51	0.75	0.51	0.85	0.09
Everlase	24.1	23.9	24.4	24.1	22.6			0.85	0.93		0.05
Flavourzyme	23.9	24.2	23.6	22.4	22.6			0.10	0.35		0.23

VFA volatile fatty acid, BCFA branched chain fatty acid
Enz, enzyme effects, L, Q, linear and quadratic effects of enzyme dose (enzyme:protein, w/w; 1:100, 5:100, 10:100, 15:100, respectively, for Low, Med, MedH and High); Int, interaction between enzyme and enzyme dosage; R:BSG, contrast between average of enzyme dosage and BSG
^{a, b, c}Means with different letters in the same column and within a category are different (P < 0.05)
^dProtease dosage used in protein hydrolysis (% of BSG protein)

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