Determination of the ileal amino acid and energy digestibilities of corn distillers dried grains with solubles using grower-finisher pigs

An experiment evaluated the ileal apparent and standardized AA and apparent energy digestibilities in grower-finisher pigs of 5 sources of distillers dried grains with solubles (DDGS) from corn. The 5 DDGS sources were analyzed for AA, GE, NDF, ADF, and color score. Diets were formulated to contain 15% CP from the test DDGS sources (approximately 60% of the diet). A low-protein (5% casein) diet was used to estimate basal endogenous AA losses. The experiment was conducted in 2 replicates of a 6 x 6 Latin Square design, with 6 treatments and six 1-wk periods. The experiment used 12 crossbred barrows [(Yorkshire x Landrace) x Duroc], averaging 28 kg of BW and 60 d of age, and surgically fitted with a T-cannula in the distal ileum. After a 10-d recovery period, treatment diets were fed in meal form, initially at 0.09 kg(.)BW(0.75). Feed intake was equalized between pigs within each period and increased for each subsequent period. Periods included 5 d of diet acclimation followed by two 12-h ileal digesta collections, one on d 6 and one on d 7. Apparent and standardized digestibility of AA was calculated using chromic oxide (0.4%) as an indigestible marker. The results demonstrated that apparent and standardized lysine digestibilities ranged from 24.6 to 52.3% and 38.2 to 61.5%, respectively. Average apparent essential AA digestibility was lower (P < 0.05) in sources 1 and 5, the 2 sources that were darkest in color. Apparent and standardized digestibility of the averaged nonessential AA were lower (P < 0.05) in source 5 than in all other sources. Source 5, the darkest colored DDGS, had a 10% lower (P < 0.05) average apparent and standardized essential AA digestibility and was more than 15% lower (P < 0.05) in lysine digestibility than the 3 lightest colored sources. Apparent ileal energy digestibility did not differ among the 5 sources. Lysine content and digestibility seemed to be reduced to a greater extent by the darker colored DDGS than the other essential AA, suggesting that the Maillard reaction reduced total lysine content and lowered its digestibility. These results, therefore, imply that darker colored DDGS sources may have lower (P < 0.05) analyzed lysine contents, as well as lower (P < 0.05) lysine and essential AA digestibilities, than lighter colored DDGS sources.