GRAIN PROCESSING AND BYPRODUCT INTERACTIONS AN INDUSTRY PERSPECTIVE

GRAIN PROCESSING AND BYPRODUCT INTERACTIONS AN INDUSTRY PERSPECTIVE Roert J. Cooper Cttlemen s Nutrition Servies, LLC Linoln, NE rooper@ttleservies.om INTRODUCTION The vilility of orn milling yprouts hs inrese rmtilly in reent yers n this is hving tremenous impt on ttle feeing n feeing progrms. Others (Erikson n Klopfenstein, 2006; Forester, 2006) hve esrie the ifferenes etween the wet milling n ry milling inustries n their respetive yprouts. In this isussion, the primry foi will e wet orn gluten fee (WCGF) n wet istillers grins (WDG). The primry question tht I ws ske to ress for this isussion is: Do the results of university stuies regring grin proessing n orn milling yprouts gree with fiel oservtions of onsulting nutritionist? My immeite thought ws whih trils? euse there seems to e isprity mong trils. However, isprity my e less thn it first ppers one the pprent intertion etween grin proessing n yprout feeing level re unerstoo. I will not ttempt omplete literture review of university trils stuying the intertion of grins proessing n orn milling prouts; this lrey hs een one (Cole et l., 2006; Erikson n Klopfenstein, 2006). However, I will isuss severl speifi trils tht preomintely gree with my oservtions in the fiel, n tht esrie this pprent intertion quite well. DISCUSSION Two primry types of university stuies hve evlute grin proessing n yprout intertions. The first typilly fees one or more level of yprout within orn proessing metho n estimtes the vlue of tht yprout reltive to the orn tht it reple. The seon typilly fees one level of yprout ross two or more orn proessing methos n ompres the vlue of the two proessing methos. Both of these types of stuies, s well s one whih oes oth, will e isusse elow. Vlue of Byprouts ross Corn Proessing Methos Wet Corn Gluten Fee. Wet orn gluten fee, yprout of the wet orn milling inustry, silly is omintion of orn rn n steep wter from the wet orn milling proess. Wet orn gluten fee typilly rnges from 40-60% DM epening on whih milling fility it omes from, with typil nutrient ontent of 18-22% rue protein, 2% ft, n 0.45% sulfur (DM sis). When WCGF is sustitute for orn in finishing iets, we typilly oserve inrese DM intke, higher ADG, n similr DM onversions ompre to nonyprout iets. These oservtions re in greement with university trils onute y Sott et l. (2001) n Defoor et l. (2003). Sott et l. (2001) fe ry rolle orn (DRC) n stem flke orn (SFC) iets with or without 32% (Tril 1) n 22% (Tril 2) WCGF (DM sis). Defoor et l. (2003) fe SFC iets with or without 25% WCGF (DM sis) n inrementl levels of e ft. For this isussion, I will only use the Control iet tht ontine 3% e ft n the WCGF iet with 3% e ft in the tril of Defoor et l (2003). Performne t for ll three trils re shown in Figures 1, 2, n 3. Dry mtter intke n ADG were signifintly higher (P < 0.10) in oth trils of Sott et l. (2001) when WCGF ws e to the iet. Similrly, DMI ws signifintly higher (P < 0.10) n ADG tene to e higher (P = 0.11) when WCGF ws e to the iet in the tril of Defoor et l. (2003). Dry mtter onversions, however, were similr or slightly inferior in ll trils when WCGF ws e to the iet. 183

30 25 20 DMI, l 15 10 5 0 + WCGF Stem Flke Stem Flke + WCGF + WCGF Stem Flke Stem Flke + WCGF Stem Flke Stem Flke + WCGF Sott Sott Defoor e f,, Mens within tril with unlike supersripts iffer (P < 0.10). Sott et l. (2001), 32% WCGF (Dry mtter sis). e Sott et l. (2001), 22% WCGF (Dry mtter sis). f Defoor et l. (2003), 25% WCGF (Dry mtter sis) with 3% e ft. Figure 1. Effet of wet orn gluten fee (WCGF) on ry mtter intke (DMI) of finishing ttle fe ry rolle orn or stem flke orn se iets. 7.0 Fee/Gin 3.0 2.0 1.0 + WCGF Stem Flke Stem Flke + WCGF + WCGF Stem Flke Stem Flke + WCGF Stem Flke Stem Flke + WCGF Sott Sott Defoor e f,, Mens within tril with unlike supersripts iffer (P < 0.10). Sott et l. (2001), 32% WCGF (Dry mtter sis). e Sott et l. (2001), 22% WCGF (Dry mtter sis). f Defoor et l. (2003), 25% WCGF (Dry mtter sis) with 3% e ft. Figure 2. Effet of wet orn gluten fee (WCGF) on fee/gin of finishing ttle fe ry rolle orn or stem flke orn se iets. 184

ADG, l 4.5 3.5 3.0 2.5 2.0 1.5 1.0 0.5 + WCGF Stem Flke Stem Flke + WCGF,, Mens within tril with unlike supersripts iffer (P < 0.10). Sott et l. (2001), 32% WCGF (DM sis). e Sott et l. (2001), 22% WCGF (DM sis). f Defoor et l. (2003), 25% WCGF (DM sis) with 3% e ft. Figure 3. Effet of wet orn gluten fee (WCGF) on verge ily gin (ADG) of finishing ttle fe ry rolle orn or stem flke orn se iets. + WCGF Sott Sott Defoor Stem Flke (P = 0.11) Stem Flke + WCGF Stem Flke e f Stem Flke + WCGF The results of these trils y Sott et l. (2001) n Defoor et l. (2003) gree very well with my feeyr oservtions tht WCGF promotes greter DMI n ADG ut with similr to slightly poorer DM onversions when sustitute for orn. Bse on the negligile hnge in DM onversion, WCGF typilly is given n energy vlue similr to ry orn. However, energy vlue shoul not e onfuse with the overll feeing vlue of WCGF; feeing vlue inlues mny other ftors suh s the vlue of itionl weight gin, reue protein supplementtion ost, improve rtion pltility, n iosis/lot ontrol. It is lso importnt to note tht ll WCGF s re NOT the sme, with the primry ifferene eing the mount of steep liquor ple in the prout; this ffets the energy vlue of WCGF. Wet Distillers Grins. Wet istillers grins, yprout of the ry milling inustry, silly is the onentrtion of the nutrients in orn or milo one the strh is remove. Its DM ontent will typilly vry from 32 to 50% epening on the esign of the ry milling plnt, n this unfortuntely n vry t times within plnt. The typil nutrient ontent (DM sis) is 28 to 32% rue protein, 10 to 12% ft, n 0.45 to 1.2% sulfur. A slight inrese in DMI long with signifint improvements in ADG n DM onversion typilly re oserve when WDG is sustitute for orn in finishing iets. However, the response ppers to epen on level of feeing n grin proessing with the optiml level eing muh lower with SFC iets thn with DRC or high moisture orn (HMC) iets. The results of Vner Pol et l. (2006) n Duert et l. (2005) gree losely with the response to WDG oserve in the fiel. In iets se on 50:50 rtio of DRC n HMC, Vner Pol et l. (2006) fe 0, 10, 20, 30, 40, n 50% WDG (DM sis); DMI n ADG respone qurtilly (P < 1) to level of WDG with mximums ourring t the 30% inlusion level (Figure 4). 185

7.0 3 ADG n Fee/Gin, l 6.5 5.5 4.5 3.5 Averge ily gin (Qu, P < 1) Fee/Gin (Qu, P < 1) Dry mtter intke (Qu, P < 1) 2 2 1 1 DMI, l 3.0 0 10 20 30 40 50 Wet Distillers Grins (% of DM) Figure 4. Effet of wet istillers grins e to ry rolle, high moisture orn se finishing iets on steer performne (Vner Pol et l., 2005). ADG, verge ily gin; DMI, ry mtter itnke. Dry mtter onversion lso respone qurtilly (P < 1) with 40% eing the optimum inlusion level. With SFC iets, Duert et l. (2005) fe 0, 8, 16, 24, 32, n 40% WDG (DM sis) n oserve mximum DMI t 8% WDG 8.0 with liner (P < 1) eline in DMI s WDG ws inrese further (Figure 5). Both ADG n DM onversion respone qurtilly (P < 1) to level of WDG with mximum ADG t 8% WDG n optiml DM onversion t 16% WDG. 3 ADG n Fee/Gin, l 7.0 3.0 2.0 1.0 Averge ily gin (Qu, P < 1) Fee/Gin (Qu, P < 1) Dry mtter intke (Liner, P < 1) 0 8 16 24 32 40 Wet Distillers Grins (% of DM) Figure 5. Effet of wet istillers grins e to stem flke orn se finishing iets on heifer performne (Duert et l., 2005). ADG, verge ily gin; DMI, ry mtter intke. 2 2 1 1 DMI, l 186

The t of Vner Pol et l. (2006) n Duert et l. (2005) inite tht the optimum WDG grins inlusion level for performne is etween 20% n 30% (DM sis) for DRC n HMC iets n etween 10 to 15% of the ietry DM for SFC iets. These oservtions re supporte further y results from reent stuy y Corrign et l. (2007) tht evlute 0, 15, 27.5, n 40% WDG (DM sis) in DRC, HMC n SFC iets. In this stuy, ADG n DM onversion respone linerly (P < 1) to 4.50 WDG level in DRC iets ut qurtilly (P < 5) in HMC n SFC iets (Figures 6 n 7). The optimum ADG n DM onversion ws hieve t the 40, 27.5, n 15% WDG level for DRC, HMC n SFC iets, respetively; this lerly illustrtes level y grin proessing intertion tht is oserve in feeyrs. Note tht these optimum levels re se solely on performne. Oviously the eonomilly optimum inlusion level lso epens on the prie of the WDG reltive to orn n protein supplement osts. 4.25 0 Liner (P < 1) Qu (P = 4) Qu (P = 2) ADG, l 3.75 3.50 3.25 3.00 27.5 27.5 27.5 Dry Rolle High Moisture Stem Flke Numers insie rs represent level of istillers grins (DM sis). Figure 6. Effet of level of wet istillers grins in ry rolle orn, high moisture orn, n stem flke orn iets on verge ily gin (ADG) in finishing steers (Corrign et l., 2007). 6.50 Liner (P < 1) Fee/Gin 0 5.50 0 Qu (P = 2) Qu (P < 1) 4.50 0 27.5% 27.5% 27.5% Dry Rolle High Moisture Stem Flke Numers insie rs represent level of wet istillers grins (DM sis). Figure 7. Effet of level of wet istillers grins in ry rolle orn, high moisture orn, n stem flke orn iets on fee/gin in finishing steers (Corrign et l., 2007). 187

Vlue of Corn Proessing with Byprout Diets Wet Corn Gluten Fee. A portion of the performne response when WCGF is fe to finishing ttle hs een ttriute to reution in suute iosis (Krehiel et l., 1995). This ertinly grees with the feeyr oservtions of inrese DMI n reution in igestive isturnes when WCGF is inlue in finishing iets. Sott et l. (2003) n Mken et l. (2006) eh onute trils with the hypothesis tht if suute iosis is ontrolle y WCGF in the iet, then n 6.5 improvement in fee onversion shoul e oserve when orn is proesse more intensively to inrese strh igestiility. In three trils, these uthors fe 22 to 32% WCGF (DM sis) in DRC, HMC, n SFCse iets. As hypothesize, DM onversion generlly improve s the orn ws more intensively proesse (Figure 8). Proessing intensity ws rnke y fel strh in these trils. Another interesting oservtion in the first tril of Sott et l. (2003) ws the mrke improvement in DM onversion etween ry rolle orn s ompre to whole orn in iets ontining WCGF (Figure 8). Fee/Gin 5.5 4.5 Whole High Moisture Stem Flke High Moisture Stem Flke High Moisture Stem Flke Sott Sott Mken e f Mens within tril with unlike supersripts iffer (P < 0.10). Sott et l. (2001), 32% wet orn gluten fee (WCGF, Dry mtter sis). e Sott et l. (2001), 22% WCGF (Dry mtter sis). f Mken et l. (2006), 25% WCGF (Dry mtter sis). Figure 8. Effet of orn proessing on fee/gin in iets ontining wet orn gluten fee. Wet Distillers Grins. We hve note tht the orn proessing response my e slightly ifferent for WDG thn for WCGF; this is supporte y two reent feeing stuies. Vner Pol et l. (2006) fe 30% WDG (DM sis) ross vrious orn proessing methos n oserve no signifint ifferene in DM onversion mong the DRC, DRC/HMC, or SFC tretments (Figure 9). The HMC tretment h signifintly improve (P < 5) DM onversion over the SFC tretment, ut DM onversion ws not ifferent for HMC thn for the DRC or DRC/HMC tretments. Whole orn n fine groun orn h poorer (P < 5) DM onversions thn ll other proessing methos. Note tht only 30% WDG (DM sis) ws fe in this tril n it ws shown previously tht there ppers to e n intertion etween WDG level n orn proessing metho. To illustrte this intertion more lerly, the t of Corrign et l. (2007) re shown in Figure 10. 188

Fee/Gin 6.5 5.5 4.5 Whole DRC / HMC High Moisture Corn Proessing Metho Mens within tril with unlike supersripts iffer (P < 0.10). Dry rolle orn/high moisture orn. DRC/HMC ws 50:50 DM len of ry rolle n high moisture orn. Stem Flke Fine Groun Figure 9. Effet of orn proessing metho on fee/gin of steers fe iets ontining 30% (DM sis) wet istillers grins (Vner Pol et l., 2006). 6.50 0 Fee/Gin 5.50 0 4.50 0 Dry Rolle High Moisture Stem Flke Dry Rolle High Moisture Stem Flke Dry Rolle High Moisture Stem Flke Dry Rolle High Moisture Stem Flke 0 15 27.5 40 Wet Distillers Grins (% of DM) Figure 10. Effet of orn proessing metho on fee/gin in finishing steers fe vrious levels of wet istillers grins (Corrign et l., 2007). These re the sme t s Figure 7, ut the tretments hve een rerrnge n groupe y WDG level rther thn y orn proessing metho. Sttistis re not ville for this figure euse tretments were not nlyze in this mnner in the originl report. However, this figure lerly illustrtes the intertion etween WDG level n orn proessing metho. Most interesting is the reltive ifferene 189

etween DRC n SFC s WDG level in the iet is inrese. In the ontrol iet, stem flking proue 10% improvement in DM onversion over ry rolling. With 15% WDG (DM sis) in the iet, the SFC vntge over ry rolle orn ws reue to 8.5%, n ll tretments were essentilly equl t 27.5% WDG. The tretment levels tht most urtely reflet our urrent feeing progrms re the SFC iet with 15% WDG n the DRC iet with 27.5% WDG. Stem flking still hs n vntge in this omprison, ut the vntge ertinly is smller thn efore WDG eme signifint prt of our feeing progrm. LITERATURE CITED Cole, N. A., M. L. Glyen, J. Drouillr, L. W. Greene, F. T. MCollum, P. J. Defoor, n C. R. Rihrson. 2006. Reent reserh with istiller s grins n orn milling yprouts Southern Plins. Plins Nutrition Counil - Spring Conferene. pp 24-39. Corrign, M. C., G. E. Erikson, T. J. Klopfenstein, K. J. Vner Pol, M. A. Greenquist, n M. K. Luee. 2007. Effet of orn proessing n wet istillers grins inlusion level in finishing iets. Nersk Beef Rep. MP 90:33:35. Duert, R. W., J. S. Drouillr, E. R. Loe, J. J. Sint, B. E. Depenush, J. T. Fox, M. A. Greenquist, n M. E. Corrign. 2005. Optimizing use of wet sorghum istiller s grins with solules in flke-orn finishing iets. 2005 KSU Beef Cttle Report. pp 15-21. Defoor, P. J., D. A. Wlker, K. J. Mlolm-Cllis, n J. F. Gleghorn. 2003. Effets of Sweet Brn n e ft level on performne n rss qulity responses of finishing eef steers. Progress Report #108. Clyton Livestok Reserh Center, Clyton, NM. Erikson, G. E., n T. J. Klopfenstein. 2006. Ethnol oprouts in Northern High Plins feelot ttle. Plins Nutrition Counil Spring Conferene. pp 40-49. Forester Jr., L. 2006. Corn to orn oprouts How o we get there n why. Plins Nutrition Counil - Spring Conferene. pp 17-21. Krehiel, C.R., R. A. Stok, D. W. Herol, D. H. Shin, G. A. Hm, n J. E. Crull. 1995. Feeing wet orn gluten fee to reue suute iosis in ttle. J. Anim. Si. 73:2931-2939. Mken, C. N., G. E. Erikson, T. J. Klopfenstein, n R. A. Stok. 2006. Effets of orn proessing metho n protein onentrtion in finishing iets ontining wet orn gluten fee on ttle performne. Prof. Anim. Sient. 22:14-22. Sott, T. L., C. T. Milton, G. E. Erikson, T. J. Klopfenstein, n R. A. Stok. 2003. Corn proessing metho in finishing iets ontining wet orn gluten fee. J. Anim. Si. 81:3182-3190. Vner Pol, K., G. Erikson, T. Klopfenstein, n M. Greenquist. 2005. Effet of level of wet istillers grins on feelot performne of finishing ttle n energy vlue reltive to orn. J. Anim. Si. 83(Suppl. 2):55. Vner Pol, K. J., G. E. Erikson, M. A. Greenquist, T. J. Klopfenstein, n T. Ro. 2006. Effet of orn proessing in finishing iets ontining wet istillers grins on feelot performne n rss hrteristis of finishing steers. Nersk Beef Rep. MP 88-A:48-50. QUESTIONS AND ANSWERS Q: For Ro or Any, re the eonomis going to rive istillers grins into the rtion well ove the level where performne is optimum? I ws intrigue out the intertion etween grin proessing n istillers grins. Wht will e the sis for eiing wht level to fee if optimum performne is not the trget? A: Cn we ffor to give up performne n still get etter ost of gin? We re t tht point in severl yrs where istillers grins re prie elow the prie of orn. We often think tht we nnot ffor to give up fee onversion ut perhps we shoul. As yet, we resist giving up effiieny, ut if we owne the ttle, we woul. The limittion for the ustom ttle feeer is pereption of their ustomers. Dry mtter onversion, not the ost of gin, rives ustomer s pereption of the ttle n the feelot. We urrently re isussing how muh effiieny we n give up to improve our ost of gin. Q: Ro or Glen, is there ny effet of high levels of o-prouts on rss trits when ttle re hrveste t onstnt rss weight or omposition? A: This is populr question. You my hve seen Certifie Angus Beef white pper tht shows tren for less mrling of ttle fe istillers grin. I think tht Glen hs t tht shows tht for ttle fe for similr numer of ys on fee, mrling ws not reue. From prtil feeing stnpoint, with rolle orn or high moisture orn iets where we h no ft in the iet without istillers grins, we re inresing rte of 190

gin y hlf poun per y y feeing istillers grins, so we re feeing these ttle 20 fewer ys. So is qulity gre lower? Proly so. But with the sme ys on fee, we proly woul not see tht reution in qulity gre. Erikson: The CAB pper fore us to look t qulity grin effets on mrling. The met-nlysis we onute ws to look t qulity gre effets. Our onlusion from tht t ws tht feeing up to 40% of either orn istillers grins or orn gluten fee i not negtively ffet mrling sore. Most of our stuies fee ttle fe ll iets for the sme numer of ys; we re ritiize if we on t. I woul prefer to sell ttle t sme en-point in ll tretments if someone oul show me how to preit tht urtely ross tretments. We fee the sme numer of ys, so generlly speking, our ttle tht re performing etter, those tht re fe y-prouts, re ftter t hrvest. So with our ttle fe higher mounts of y-prouts ten to hve equl or greter mrling. Alfreo Diostnzo (Minnesot) with Dr. Reinhrt from Knss Stte put together summry of mny itionl experiments n onlue tht feeing up to 35% oes not negtively ffet qulity gre. If we were to fee higher levels, then wht? We will e looking into tht. Lots of interest. As n inustry, we re seeing epression in qulity gres n mrling sores. Aitionl Comment y Krehiel: The orreltion etween the erese in qulity gre n the inrese in istillers proly is out the sme s etween qulity gre n lk hie ttle, isn t it? 191