University of Illinois researchers look at low-fat DDGS for pig feed

In Illinois, researchers at the University of Illinois are evaluating DDGS following oil removal for use in swine diets. “Dietary fat concentration has been shown to be a factor in the digestibility of nutrients,” said Hans Stein, a professor of animal sciences at U of I. “Because DDGS supplies a significant amount of protein in swine diets, we wanted to investigate if amino acid digestibility is compromised in diets containing low-fat DDGS.”

Stein’s team compared amino acid digestibility in growing pigs fed diets containing conventional DDGS or one of two sources of low-fat DDGS. The conventional DDGS contained 11.5 percent fat, whereas the two low-fat DDGS sources contained 7.5 percent and 6.9 percent fat, respectively.

“We observed that the standardized ileal digestibility of almost all amino acids was greater in conventional DDGS than in either source of low-fat DDGS,” Stein said.