Nutritional value for swine of extruded corn and corn fractions obtained after dry milling.

The experiment was designed to assess whether corn fractions or extrusion of corn can result in feed ingredients with a greater nutritional value than corn. Corn grain (8.0% CP, 0.21% P, 9.8% NDF) was processed by extrusion (82.8 degrees C, 345 kPa steam pressure for 12 s) or by dry milling to derive fractions rich in germ (13.1% CP, 1.19% P, 17.2% NDF), hulls (8.1% CP, 0.27% P, 32.6% NDF), and endosperm, namely tails (6.6% CP, 0.07% P, 3.6% NDF) and throughs (7.4% CP, 0.15% P, 4.5% NDF). Relative recovery in each fraction was 16, 20, 44, and 20%, respectively. Ileal digestibility of DM, P, and amino acids was determined using diets containing 7.0% CP from soybean meal and 5.3% CP from one of the test products. To allow for determination of standardized ingredient, ileal digestibility, basal endogenous AA losses were determined using a protein-free diet (74.6% cornstarch and 18.7% sucrose). Soybean meal ileal digestibility was determined using a diet (12.3% CP) based on soybean meal (23.3%). Eight barrows (27 +/- 2 kg) fitted with T-cannulas were fed 8 experimental diets (5-d adaptation and 2-d collection period) such that each diet was evaluated in at least 5 barrows. Relative to corn (77.9 +/- 1.2%), ileal digestibility of DM was greater for extruded corn (82.5%; P = 0.02), tails (85.9%; P < 0.01), and throughs (85.0%; P < 0.01), but it was lower for hulls (62.2%; P < 0.01) and germ (51.1%; P < 0.01). For P, corn (41.6 +/- 9.5%), throughs (47.2%), and hulls (57.3%) had similar ileal digestibility, but germ (7.9%) had lower ileal digestibility (P = 0.02) than corn; tails (27.6%) and extruded corn (23.5%) were not different from corn or germ but were lower than throughs and hulls. For total AA, corn (84.7 +/- 2.4%), throughs (84.3%), and hulls (85.8%) had similar ileal digestibility, but germ (76.6%) had lower ileal digestibility (P < 0.01) than corn; tails (82.0%) and extruded corn (81.7%) were intermediate. In conclusion, germ and hulls have a low ileal DM digestibility; germ also has low AA and P digestibility. Extrusion improved the ileal DM digestibility of corn. To maximize the ileal digestibility, removal of germ and hull from corn or extrusion of corn may thus be of interest.