Abstract
Dried steep liquor concentrate (DSLC), a blend of fractions from the wet milling of corn, resulted in significant improvements in interior egg quality expressed as Haugh units in three experiments. The addition of ascorbic acid at .25% resulted in significant Haugh unit improvement in two of three experiments, but ascorbic acid analysis of diets containing DSLC suggest that this vitamin is not a component of the factor in DSLC responsible for improved Haugh units. Other factors in which DSLC is nutritionally potent such as lactic acid, inositol, biotin, and glutamic acid do not appear to have any influence on interior egg quality.
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