Abstract
Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. The fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research looked at the effects of storage time and temperature on the characteristics of wet brewers grains (WBG) as ruminant feeds. Three storage temperatures (15, 20, and 25 °C) and periods (2, 4 and 6 days) were arranged in a 3 × 3 factorial design. Surface spoilage was not apparent at 15 °C throughout the storage periods. Deterioration was not also observed at 20 °C until the fourth day of storage where slight mold growth was apparent. Extensive mold growth was detected late in the sixth day at 20 °C and continued manifestations up until the last day of storage at 25 °C. Changes in major nutrients, DM losses, and yeast and mold colony count were significantly affected by the interaction of storage temperatures and durations (P < 0.05). Except for samples stored at 15 °C, nutrients contents decreased concomitantly (exceptions are ADF, lignin, and loss in DM) with prolonged storage times (p < 0.05) and increasing temperatures (p < 0.05). Contrast analysis indicated that it would be safe to store under aerobic storage conditions and feed the WBG for dairy cattle.
Highlights
Recycling and exploitation of brewing residues, such as brewers’ spent grain (BSG), are critical goals for lowering energy consumption and residue disposal costs, as well as lowering the associated carbon footprint (Zupancic et al 2017)
Each wet brewers grains (WBG) treatment was stored in a thermostatic incubator in five replications using the three storage temperatures and three storage times listed above in complete block design
The storage durations used in the present trial were within the range of safe aerobic storage durations (2–7 day) recommended for fresh WBG under warm and cool tropical temperature conditions (Amaral-Philips and Hemken 2002; Thomas et al 2010)
Summary
Recycling and exploitation of brewing residues, such as brewers’ spent grain (BSG), are critical goals for lowering energy consumption and residue disposal costs, as well as lowering the associated carbon footprint (Zupancic et al 2017). The chemical compositions of BSG’s vary depending on barley cultivar, malting process, and brewing cereal quality and formulation (Gupta et al 2010; Santos et al 2003). BSGs, on the other hand, are high in dietary fiber, protein, and essential amino acids, as well as minerals, polyphenols, vitamins, and lipids (Fărcaş et al 2014). WBG-fed dairy cows perform better than those fed dried brewers grains (Dhiman et al 2003). Many dairy farms have chosen WBG as a cost-cutting measure. In a high humidity environment and at high temperatures, the storage time for WBG is typically short (Nofsinger et al 1983).
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