Effects of Different Processing Techniques on Nutritional Value of Corn Gluten Feed

HAO Xiaoyan, LIU Yan, ZHANG Guangning, SUN Kaijing, WANG Xinying, YANG Jinshan, ZHANG Yonggen

doi:10.3969/j.issn.1006-267x.2017.08.039

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 8: 2943 - 2952

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.08.039

Molecular Nutrition

Effects of Different Processing Techniques on Nutritional Value of Corn Gluten Feed

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College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received date: 2017-02-01

Online published: 2017-08-02

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Abstract

This trail was conducted to evaluate the effects of processing technology on the nutritional value of corn gluten feed using wet corn gluten feed (WCGF) and dry corn gluten feed (DCGF) as ingredients. Three ruminally cannulated Holstein cows in dry period were selected as experimental animals. Nutrient composition contents of DCGF and WCGF were determined by common methods, nylon-bag technique was used to evaluate rumen degradation characteristics of DCGF and WCGF, intestinal digestibility of rumen undegraded protein (RUP) of DCGF and WCGF was determined using in vitro three steps method, and NRC model was used to determine supplemental amounts of metabolizable protein and essential amino acids. The results showed as follows: 1) except contents of neutral detergent fiber(NDF), neutral detergent insoluble crude protein (NDICP) and acid detergent insoluble crude protein (ADICP), nutrient contents of DCGF and WCGF were not significantly different (P>0.05). 2) Compared with WCGF, dry matter (DM) (4, 24 and 48 h) and crude protein (CP) degradability (12, 24, 48 and 72 h) of DCGF were lower significantly (P<0.05), but NDF degradability was not significantly different between two feeds (P>0.05). 3) RUP content of DCGF was significantly higher than that of WCGF (P<0.05), and there were no significant differences of contents of total digestible nutrients, microbial protein and metabolism protein between two feeds (P>0.05). 4) Compared with WCGF, intestinal digestion of RUP of DCGF was significantly lower (P<0.05), but total digestible protein was not significantly different (P>0.05). 5) Among essential amino acids provided by RUP, contents of histidine, phenylalanine, isoleucine and total essential amino acids provided by RUP of DCGF were significantly higher than those of WCGF (P<0.05). In conclusion, there are high contents of available fiber and protein in DCGF and WCGF, which can be used as fiber and protein feed for dairy cows, but low degradability of CP and small intestinal digestibility of RUP of DCGF may affect their nutritional values of protein and amino acids.

Key words： corn gluten feed; rumen degradability; intestinal digestibility; amino acid

Cite this article

HAO Xiaoyan, LIU Yan, ZHANG Guangning, SUN Kaijing, WANG Xinying, YANG Jinshan, ZHANG Yonggen . Effects of Different Processing Techniques on Nutritional Value of Corn Gluten Feed[J]. Chinese Journal of Animal Nutrition, 2017 , 29(8) : 2943 -2952 . DOI: 10.3969/j.issn.1006-267x.2017.08.039

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