New Feed Enzyme Development - The Poultry Federation

September 2009, ChemGen Corp.Figure 15: Analysis of xylose sugar content of DDGS samples% DW10.08.06.04.02.0SolubleTotal XyloseA highh xylose content isexpected in all DDGS samplesdue toconcentrating the cornxylan by three times. However,its almost all poorlysoluble.0.0#1‐3#4‐6 #7‐9#10‐12 #13‐15Source of DDGSFigure 16 – Determination of available β‐1,3‐glucan in individual DDGS samples by GCand purifiedβ‐1,3‐glucanase digestion (see Materials and Methods).The ethanol fermentation process removes the starch from the corn adding solubles and whole yeastinto the DDGS by‐product. So in Table 5 corn and yeast are compared to the DDGS. About three tons ofcorn results in one tonDDGS. The oil content inDDGS is thus about threee times the oil level in cornunless it isextracted out. Mannosecontent (total: 1.5%; soluble: 0.9%) in DDGS mainlycomes fromadded yeast since the mannan content in corn isonly 0.05%. Since 8‐9% dry wt. of yeast is mannan,DDGS contains about 12‐14% yeast. The Crude Protein (CP) in DDGS is 4‐5 % points higher than threetimes the corn protein factor. This extra proteinis from yeast since it contains 40% CP. The observed β‐1,3‐glucancontent in the soluble fraction was generally lower than the soluble mannan fraction. Bothmust alsobe derived from the yeast content. The relatively high yeast content in DDGS means thatt inhigh DDGS diets, the available β‐1,33 glucan content in the diet can be similar to the galactomannannlevels encountered in soy diets, andmuch higher than the 100 ppm wheree negative effects wereobserved in ADG in swine (62).D.M. Anderson and H.Hsiao, New Feed EnzymesPage 19