PSVI-10 Evaluation of Corn Protein Source on Feed Intake Preference in Nursery Pigs

Abstract

Abstract A total of 180 pigs (DNA 600 × 241, initially 7.7 ± 0.73 kg) were used to determine feed intake preference from various corn protein sources. A series of three 5-d preference trials with a different set of 60 pigs in each trial were used with two diets offered within each comparison. To determine feed intake preference, each pen was equipped with two identical feeders containing different diets. Feeders were rotated daily within pen to minimize feeder location bias. Feed consumption was used to determine preference between each diet comparison. There were 6 replicates of each diet comparison with 5 pigs per pen. The corn protein sources utilized in this experiment included: fermented corn protein, high protein dried distillers grains with solubles (HPDDGs), whole stillage solids (approximately 2/3 content of the fermented corn protein), and thin stillage solids (approximately 1/3 content of the fermented corn protein). Fermented corn protein and HPDDGs were included in the diet at 15% as a replacement for corn. Whole stillage solids and thin stillage solids were included in the diet at 10% and 5%, respectively, as a replacement to corn to match its contribution in fermented corn protein. The control diet was a standard nursery diet. Diet comparisons included: 1) Control vs. Fermented corn protein; 2) Whole stillage solids vs. Fermented corn protein; 3) Thin stillage solids vs. Fermented corn protein; 4) HPDDGs vs. Fermented corn protein; 5) Control vs. Whole stillage solids; 6) Control vs. Thin stillage solids. For comparison 1, pigs preferred (P < 0.001) the control diet by consuming 82.5% of their intake with this diet compared with the diet containing fermented corn protein (Table 1). For comparison 2, there was no difference (P > 0.05) in feed consumption of diets containing whole stillage solids and the fermented corn protein. For comparison 3, pigs preferred (P = 0.001) the diet containing thin stillage solids by consuming 75.8% of their intake with this diet compared with the diet containing fermented corn protein. In comparison 4, pigs tended to prefer (P = 0.067) HPDDG as compared with fermented corn protein. In comparisons 5 and 6, the control diet was preferred (P ≤ 0.028) compared with either stillage solids with the greatest difference when compared with whole stillage solids. These results indicate that whole stillage solids is the component of fermented corn protein that negatively affect feed consumption.