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Coproducts

Effects of whey protein on intestinal integrity in heat-stressed growing pigs

    Heat stress reduces livestock productivity and this may in part be by reduced intestinal integrity or “leaky gut”. Dairy products improve intestinal integrity in a variety of human and small animal models. Consequently, we hypothesized that dietary bovine colostrum and whey protein would mitigate HS‐induced leaky gut in pigs. Continue Reading Effects of whey protein on intestinal integrity in heat-stressed growing pigs

    Creating food crisps and puffs using non-fat dry milk

      The use of twin-screw extrusion to produce puffs and crisps for cereals and snacks is widely utilized in the food industry. Soy protein is the leading protein used in this category. Extrusion puffing of caseinates and whey protein concentrates has been researched extensively, but much less has been published using non-fat dry milk (NDM). This study evaluated formula and processing conditions for creating expanded puffs with significant amounts of NDM. Continue Reading Creating food crisps and puffs using non-fat dry milk

      Ethanol industry coproducts in swine liquid feeding: Aspects on nutritional value, welfare and carcass characteristics of wean-to-finish pigs

        A major ingredient in pig’s feed is corn. The use of corn in ethanol production also results in the generation of byproducts that have the potential to be used for feeding pigs. One byproduct of dry ethanol production is wet corn solubles. In most of the ethanol plants in Minnesota, this byproduct is sprayed on distiller grains to produce distiller grains and solubles (DGS). DGS are then dried to produce Distillers Dried Grains and Solubles (DDGS) to avoid deterioration in quality and to increase keeping quality. However, the drying process is very energy consuming. This study looked at the effects of using a liquid feeding system on the growth rates of pigs. Continue Reading Ethanol industry coproducts in swine liquid feeding: Aspects on nutritional value, welfare and carcass characteristics of wean-to-finish pigs