Evaluation of fermented corn protein and its effects in either high or low branch chain amino acid to leucine ratio diets on nursery pig performance and feed intake preference.

Three experiments were conducted to evaluate fermented corn protein (FCP) in nursery pig diets. The removal of non-fermentable components before fermentation of DDGS results in high protein dried distillers grains (HPDDGs). Fermented corn protein is produced when protein and yeast fraction syrup from ethanol production is added back to HPDDGs resulting in a product with up to 50% CP and 2% Lys.

Evaluation of the acid-binding capacity of ingredients and complete diets commonly used for weanling pigs.

Some ingredients bind more acid in the stomach than others which can increase gastric pH in weaned pigs causing decreased protein digestion and allow pathogenic micro-organisms to proliferate. Our objective was to measure acid-binding capacity at a pH of 4 (ABC-4) of common nursery ingredients and determine additivity in diets. Ingredient categories included: cereal grains, vegetable proteins, animal proteins and milk, vitamin premixes and minerals, amino acids, and fiber sources.