All of the data on DDGS tests at Minnesota indicates there is no evidence to suggest that feeding grow-finish hogs diets containing 10% DDGS will decrease the quality and acceptability of U.S. pork in the Japanese export market, Shurson affirms.

A group of Japanese researchers recently completed a study to evaluate DDGS inclusion rates in a study sponsored by the U.S. Grains Council.

A total of 50 Large White-Duroc crossbred pigs at 61-83 lb. were tested in a three-phase program, from 66 to 110 lb. in phase 1, from 110 to 154 lb. in phase 2 and from 154 lb. to market weight in phase 3.

Pigs were divided into five dietary treatments: 1 — Control or 0% DDGS from 66 lb. to market; 2 — Fed 10% DDGS in phase 1 and 2, no DDGS in phase 3; 3 — Fed 15% DDGS in phase 1 and 2, no DDGS in phase 3; 4 — Fed 20% DDGS in phase 1 and 2, no DDGS in phase 3; and 5 — Fed 10% DDGS in phase 1, 2 and 3.

Shurson reports that Japanese researchers concluded that DDGS is an acceptable feed ingredient for use in Japanese swine diets, and that pork quality is not an issue with the inclusions rates tested.

Shurson's research group is currently working to complete studies using the Japanese approach of withdrawing DDGS from grow-finish diets, only using higher inclusion levels and withdrawing DDGS at different time periods.

“The preliminary analysis of our work suggests that if you want to be really conservative and use high inclusion rates, you can withdraw DDGS from the diet three weeks prior to slaughter, when feeding at the 30% DDGS level, and get the animal's tissue to revert back close to what it would be in the control group,” he observes.

Shurson believes that their research results suggest that DDGS does have a place in grow-finish diets, and that the perception that feeding diets containing DDGS has a major negative effect on pork quality are unwarranted.

“We have growing evidence that indicates that using high quality DDGS in grow-finish diets at levels above 10% can result in acceptable growth performance, shelf life and fat stability of pork products and eating characteristics of pork for consumers.”

He admits adding DDGS to grow-finish diets makes pork fat softer and slightly reduces dressing percentage.

“Although consumer taste panel results indicate that consumers can't taste a difference in pork loins from pigs fed diets containing 20 or 30% DDGS compared to pork from pigs fed a typical corn-soybean meal diet, the greasy or oily appearance of bacon in a thawed package could be a significant deterrent when consumers make their bacon selection decisions,” says Shurson.

For more information on University of Minnesota research trials, nutrient profiles, links to other DDGS sites and international audiences, log onto www.ddgs.umn.edu.

Click here to view this table in a new window

	0% DDGS	10% DDGS	20% DDGS	30% DDGS
Initial wt., lb.	49.7	50.3	49.7	49.7
Final wt., lb.	252	253	251	250
ADG, lb./day	2.03	2.03	2.03	2.01
ADFI, lb./daya	5.66	5.62	5.49	5.42
F/Ga	2.79	2.76	2.71	2.70
aLinear effect of DDGS level Data from 64 pens, 16 pens/treatment (Xu et al., 2007, unpublished) ADG = average daily gain; ADFI = average daily feed intake

Next Generation Pork of LeRoy, MN, has been feeding dried distiller's grains with solubles (DDGS) to market pigs for four years.

Growing pigs are fed a 10% DDGS level and late finishers as much as 20%, according to the pork company's swine nutritionist Gregg Sample.

Over 100,000 pigs are sold to nearby Hormel Foods every year with nary a mention of fat quality issues from the DDGS, says Sample.

The Austin-based packer, in fact, participated in a University of Minnesota/Land O'Lakes field study that looked at carcass quality in pigs fed 10% DDGS.

Two 1,000-head commercial finishing barns were compared: One was fed a typical corn-soy diet and a second, diets containing 10% DDGS.

Results of that study, presented by DDGS researcher Jerry Shurson at the January Minnesota Pork Congress, showed no reason for concern with carcass or pork quality. Furthermore, there was no evidence to suggest that feeding a 10% diet would decrease the quality and acceptability of U.S. pork in the Japanese export market.

With DDGS selling for $120/ton and more, Sample is considering pulling it out of his least-cost rations. Choice white grease, too, is high-priced at the present time; with the exception of a small amount for dust control, it is being eliminated from the grow-finish diet.

Energy levels are being lowered in the finishing rations until “ingredient prices come back into line,” Sample says. He's worried about corn prices, but says uncertainty of what will happen is the worst part.

“If we can predict corn will be $3.50/bu. for the next four years, we can do something about it. But with the uncertainty, we don't know what to do.”

Aside from price, product inconsistency can be a negative with DDGS. It's important to know your source, he advises. Next Generation uses two sources they feel provide a consistent quality product — a plant about 25 miles away in Preston, MN, and one in Mason City, IA.

Sample periodically runs an analysis on the DDGS to know what he's feeding and always includes lysine. Lysine analysis is expensive, but important, he adds.

When the price drops below $120, there are advantages to feeding DDGS. “For one thing, the phosphorus is more readily available than regular corn. With DDGS, a high level of phytase and a very small amount of meat and bone meal, I can eliminate added phosphorus in our diets. It saves us money and is good for the environment,” notes Sample.

Is he concerned with any adverse affect high levels of DDGS may have on iodine value and carcass fat? “No, not until Hormel tells me I should be. No matter what level of unsaturated fat you add, whether DDGS, vegetable oil or soybean oil, it will raise the iodine level,” replies Sample. “At what point it becomes objectionable is up to the customer. The Japanese will be the first to tell us.”