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.
| Identifer | oai:union.ndltd.org:USASK/oai:usask.ca:etd-07152010-113956 |
| Date | 21 July 2010 |
| Creators | Reveco Urzúa, Felipe Eduardo |
| Contributors | Laarveld, Bernard, Zello, Gordon, Reaney, Martin, Drew, Murray D., Van Kessel, Andrew |
| Publisher | University of Saskatchewan |
| Source Sets | University of Saskatchewan Library |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://library.usask.ca/theses/available/etd-07152010-113956/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University of Saskatchewan or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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