Poultry

Effects of Increasing Concentrations of Corn Distiller’s Dried Grains with Solubles on Chemical Composition and Nutrients Content of Egg

Authors
  • Hongy Sun (Iowa State University)
  • Eun Joo Lee (Iowa State University)
  • Michael E. Persia (Virginia Polytechnic Institute and State University)
  • Dong U. Ahn (Iowa State University)

Abstract

Four diets were formulated to contain 0, 17, 35 or 50% corn DDGS. A total of 240 54-week-old single-comb White Leghorn laying hens were assigned to one of four dietary treatments and fed for a 24-week experimental period. Two sets of the experimental diets were formulated and each diet was fed for 12 weeks. Chemical composition and nutritional components in egg yolk were measured. Egg yolk from hens fed DDGS-containing diet tended to have higher fat content and lower protein content. Total polyunsaturated fatty acids were significantly increased by DDGS diet. The contents of choline and cholesterol were initially higher in 50% DDGS treatment group, but were not different in the later period, especially during last 4 weeks. Lutein content increased linearly as DDGS level increased. The results indicated that feeding high level of DDGS can increase the content of lutein and polyunsaturated fatty acids in egg yolk, but may not affect the content of cholesterol or choline.

Keywords: Animal Science, ASL R2989

How to Cite:

Sun, H., Lee, E., Persia, M. E. & Ahn, D. U., (2015) “Effects of Increasing Concentrations of Corn Distiller’s Dried Grains with Solubles on Chemical Composition and Nutrients Content of Egg”, Iowa State University Animal Industry Report 12(1). doi: https://doi.org/10.31274/ans_air-180814-1310

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Published on
01 Jan 2015
Peer Reviewed