An Improvement in Interior Egg Quality by the Feeding of Brewers Dried Grains

Abstract

Two experiments were conducted to determine the influence of feeding brewers dried grains (BDG) upon interior quality of eggs. Four basal diets containing 11.84, 13.07, 14.30, or 16.00% protein were fed for a ten-month experimental period. In addition, in Experiment 1 diets containing 13.07 and 14.30% protein were fed with the inclusion of either 5 or 10% BDG or a BDG-yeast mixture (95%-5%). In Experiment 2, all four levels of protein were fed with and without the addition of BDG.Increasing the level of dietary protein did not influence interior quality of eggs. However, the addition of BDG or the BDG-yeast mixture resulted in a significant improvement of interior egg quality (Experiment 1) and the inclusion of BDG resulted in numerically increased interior quality in Experiment 2. In all cases, egg production was equal or numerically better with BDG in the diet.