In this study, the nutritional value of wheat distillers grains and the effect of further processing of these products on their nutritional value for rainbow trout were investigated in five experiments. In experiments 1 and 2, wheat distillers grains with solubles (WDDGS) was fractionated using grinding, sieving and elutriation sequentially. Apparent digestibility coefficients (ADC) of dry matter (DM), gross energy (GE), acid ether extract (AEE), ash and amino acids (AA) did not differ between the original WDDGS and the WDDGS protein concentrate (P > 0.05). However, the ADC of crude protein (CP) was significantly higher for WDDGS protein concentrate (88.0 %) than the original WDDGS (84.9 %) (P < 0.05). In experiments 3 and 4, the effect of aqueous fractionation on nutritional composition of wheat wet distillers grains (WWDG) from two local ethanol plants (plant 1 and plant 2) was evaluated. Aqueous fractionation increased levels of CP and GE in the processed WWDG from both plants. Fractionation significantly increased the ADC of DM, GE and AEE (P < 0.05). In contrast, protein digestibility was not influenced by the plant or the processing method (P > 0.10). In experiment 5, a 56 d growth trial was performed to determine the effect feeding the aqueous fractionated WWDG to rainbow trout on growth performance. Rainbow trout (n=22/ tank; body weight 136 g and 3 tanks/ treatment) were fed diets containing 0, 75, 150, 225 and 300 g kg-1 of the processed WWDG from plant 2. There were no significant linear or quadratic relationships between inclusion rate and specific growth rate (SGR), average daily gain (ADG) or feed to gain ratios (feed:gain). However, there was a significant negative linear relationship between inclusion rate and average daily feed intake (ADFI) (P < 0.05). The results of these studies suggest that both dry and aqueous fractionation are suitable methods to produce protein concentrates from wheat distillers grains but that the aqueous fractionation process was more effective in improving nutrient composition and increasing digestibility.

In this study, the nutritional value of wheat distillers grains and the effect of further processing of these products on their nutritional value for rainbow trout were investigated in five experiments. In experiments 1 and 2, wheat distillers grains with solubles (WDDGS) was fractionated using grinding, sieving and elutriation sequentially. Apparent digestibility coefficients (ADC) of dry matter (DM), gross energy (GE), acid ether extract (AEE), ash and amino acids (AA) did not differ between the original WDDGS and the WDDGS protein concentrate (P > 0.05). However, the ADC of crude protein (CP) was significantly higher for WDDGS protein concentrate (88.0 %) than the original WDDGS (84.9 %) (P < 0.05). In experiments 3 and 4, the effect of aqueous fractionation on nutritional composition of wheat wet distillers grains (WWDG) from two local ethanol plants (plant 1 and plant 2) was evaluated. Aqueous fractionation increased levels of CP and GE in the processed WWDG from both plants. Fractionation significantly increased the ADC of DM, GE and AEE (P < 0.05). In contrast, protein digestibility was not influenced by the plant or the processing method (P > 0.10). In experiment 5, a 56 d growth trial was performed to determine the effect feeding the aqueous fractionated WWDG to rainbow trout on growth performance. Rainbow trout (n=22/ tank; body weight 136 g and 3 tanks/ treatment) were fed diets containing 0, 75, 150, 225 and 300 g kg-1 of the processed WWDG from plant 2. There were no significant linear or quadratic relationships between inclusion rate and specific growth rate (SGR), average daily gain (ADG) or feed to gain ratios (feed:gain). However, there was a significant negative linear relationship between inclusion rate and average daily feed intake (ADFI) (P < 0.05). The results of these studies suggest that both dry and aqueous fractionation are suitable methods to produce protein concentrates from wheat distillers grains but that the aqueous fractionation process was more effective in improving nutrient composition and increasing digestibility.

The ethanol industry in Western Canada has seen significant growth in recent times spurred on mainly be environmental considerations. For a region with substantial grain production, increased prices from additional demand by the biofuel industry may inure to the benefit of grain farmers and land owners in the long term. The livestock industry however remains in a complex position facing the possibility of higher feed costs on the one hand and potential savings in feed cost on the other, with the availability of distillers grains- a by-product from ethanol production. The sectorial implications for the livestock sector could also be diverse and dependent upon the capacity to incorporate the distillers grains into the different feed rations. There is also the possibility of a spill-over effect from the US distillers grains market. This study therefore sought to complement current nutritional research by providing an economic perspective of the impact of distillers grains on the livestock industry in Western Canada. Focussing primarily on the beef cattle and hog industries, the study applied both linear programming and time-series techniques to assess potential benefits and costs. Potential positive economic benefits were observed for the inclusion of wheat and corn distillers grains with the former having a higher economic value in the high-protein feed segments.<p> Dependent on market factors such as the price of substitute feeds, exchange rates and transportation considerations, the magnitude of these savings could range between $7.29 and $0.34/tonne. The study recommends an understanding of these dynamics in order for livestock and ethanol producers to derive mutual benefits from the fledging biofuel industry in the Western plains.

No description available.

Nutrient profiles of distillers grains are primarily affected by the type of grain used for ethanol production, but the feeding value of triticale-based dry distillers grains plus solubles (TDDGS) has not been extensively studied. The first study showed that, compared to 20% corn- or wheat-based distillers grains diets, 20% TDDGS diet increased cis-9 trans-11 linoleic acid concentration in carcass fat without affecting growth performance of lambs. In the second study, lamb growth performance was not affected by the addition of up to 60% TDDGS in the diet, but the risk of urinary calculi increased at higher inclusion levels. Lambs fed 20% TDDGS had higher cold carcass weights and grade rules than lambs fed 40 or 60% TDDGS. Increasing TDDGS decreased diet digestibility, and increased nitrogen and phosphorus excretion. In conclusion, TDDGS can be used in diets for growing ruminants, and its utilization efficiency may be optimized at 20% dietary inclusion. / Animal Science

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2008. / Title from title screen (site viewed Oct. 21, 2008). PDF text: viii, 129 p. : ill. ; 696 K. UMI publication number: AAT 3308320. Includes bibliographical references. Also available in microfilm and microfiche formats.

Thesis--Auburn University, 2009. / Abstract. Vita. Includes bibliographical references (p. 44-48).

Thesis (Ph.D.)--Ohio State University, 2005. / Title from first page of PDF file. Document formatted into pages; contains xvii, 167 p.; also includes graphics. Includes bibliographical references (p. 148-165). Available online via OhioLINK's ETD Center

No description available.

Master of Science / Department of Grain Science and Industry / Yong Cheng Shi / Isolation of hemicellulose from distillers dry grain with solubles (DDGS) was investigated. Hemicellulose fiber gum (HFG) is a mixture of hemicelluose, protein, ash and starch. It was extracted from a commercial DDGS by heating with or without alkali. Three extraction methods (water heating, alkaline heating and alkaline hydrogen peroxide heating) were evaluated. Yield of HFG and the recovery of hemicellulose were obtained. High heating temperature (100 and 120°C), alkali or hydrogen peroxide facilitated the release of hemicellulose from the cell wall matrix. However combining alkali with 2.5% H2O2 did not extract more hemicellulose out than did alkali alone. The highest hemicellulose recovery was 32% achieved by cooking at 120°C with 2% alkaline solution. Hemicellulose can function as an emulsifier in the oil-in-water emulsions, such as beverage, and potentially replace gum arabic. HFGs obtained by a series of extracting methods were applied in both the concentrated emulsion with the gum: oil: water ratio of 0.5:1: 8.5 and the diluted emulsion with the gum: oil: water ratio of 0.005: 0.01: 1. The emulsion stability was evaluated by turbidity and creaming test. HFG extracted by 2% NaOH solution at 120°C and HFG extracted by 2% NaOH and 2.5% H2O2 solution at 100°C showed the best emulsifying ability among 15 HFG samples. DDGS was produced from corn, sorghum, wheat in the lab. HFGs extracted from sorghum and wheat DDGS were compared with that from corn DDGS. The composition of the three DDGS varied in protein, fat and non-starch carbohydrate contents. Sorghum and wheat DDGS contained higher levels of protein and lower levels of fat and non-starch carbohydrate than corn DDGS. HFG was extracted by 2% NaOH solution at 100°C for one hour and purified by 100% ethanol. The yield of HFG from corn, sorghum and wheat DDGS was 21.08, 11.07, 11.64% respectively, while the hemicellulose recovery was 30.95, 29.74, 22.71% respectively. The water extractable hemicelluloses from all three DDGS had similar ratios of arabinose to xylose.