A novel in the feed territory, the efficiency of DDGS as a corn alternative is of course being questioned. For this reason, the US Grains Council (USGC) made several seminar tours around the globe to explain its benefits, one of which is their recent visit to Manila. Led by Dr. Amy Batal, associate professor of poultry nutrition from the University of Georgia and Dr. Budi Tangendjaja, poultry and feedmill expert from Indonesia and also technical consultant for USGC, the value and quality advantages of DDGS to animal nutrition - particularly to poultry - was presented to local industry players.

 

One of the key issues discussed was corn DDGS use in poultry diets.  According to Dr. Batal, DDGS is readily available and that its product consistency is predictable, meaning its nutrient variability (moisture, crude protein, sodium, fat and fibre), nutrient digestibility (especially with lysine) and soluble energy have always been steady. For broiler diets, Dr. Batal recommends a 6% to 9% inclusion rates during starter period and 12% to 15% during the grower and finisher periods. If diets are formulated on a digestible amino acid basis, she says higher levels can be used for stronger energy levels. For its effects on meat quality, Dr. Batal says feedings up to 24% DDGS does not affect meat quality or consumer preference. However, she said meat from birds fed 8% DDGS has higher linoleic acid and total polyunsaturated fatty acids, hence, DDGS-fed birds may be more susceptible to oxidation. For laying hen diets, Dr. Batal tells a level of 10% inclusion rate during peak production and 15% inclusion rates after approximately 36 weeks of age. Levels greater than 20% however may reduce egg weight due to amino acid balance, therefore, higher levels may be used if diets are mixed on a digestible amino acid basis to adjust energy requirements for the birds. For eggs, DDGS has also been proven to make the yolk darker or redder. Since xantophyll or the yellow colour in eggs has been the basis for quality, a 25-45 milligram per kilogramme (mg/kg) DDGS mixed with corn gluten meal is shown to give yolk pigmentation a richer, darker colour.

 

In the US, Dr. Batal shares that it is a common practice to include 12% DDGS in laying hen diets but these are mainly based on the crude protein of the diet, not a set of inclusion level.  To use DDGS, Dr. Batal says a poultry farmer should need current analytical information to adjust its poultry rations particularly to optimise amino acid digestibility (lysine, cysteine and methionine). The farmers should also consider using higher metabolisable energy value than currently recommended to maximize DDGS' nutritional benefits.

 

Since corn has been the centre of dispute between the food and fuel sectors, Dr. Batal says research is underway to produce DDGS from other sources such as duckweed, camelina and algae meal.

 

Overall, Dr. Batal concludes DDGS inclusion will enable a poultry producer to save US$3 to US$5 per tonne of overhead costs at current feed ingredient prices.  Moreover, the economical values of DDGS such as providing more energy source, protein, higher digestibility of amino acids as well as of phosphorous release will surely give producers big advantage.

 

As for mycotoxin content in DDGS, Dr. Budi Tangendjaja said that fungi can grow during planting and storage of corn which can be the source for feed pathogens. Although there is a difference between field and storage fungi and will affect the type of mycotoxin produced, US DDGS will be related with vomitoxin due to high fusarium mould contamination of US corn last year. Aside from vomitoxin, other common mycotoxins that affect DDGS include aflatoxin, Fumonisin and Zearalenone.  Dr. Tangendjaja urges farmers the huge importance of asking their suppliers if their DDGS are being tested regularly for mycotoxins. He strongly recommends a measurement of mycotoxin level for every ingredient entering the poultry farm/feed manufacturing facility. On the other hand, Dr. Batal warns that if contaminated corn is used, concentrations of mycotoxins are thrice of that in DDGS and that the use of thin layer chromatography may be crucial in carefully analysing DDGS.  Though ethanol producers use antimicrobials such as virginiamycin and penicillin to possibly increase its yield by 25%, Dr. Batal says that these are destroyed at temperatures less than 93ºC and from the recent tested samples, there have been no residues found on DDGS.

 

Currently, the Philippines is fourth largest importer of DDGS in Southeast Asia and with its potential, it is not long before DDGS will be a regular fare in the Philippine animal nutrition diet.