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The in vivo digestibility of CP in dried distillers grain with solubles (DDGS) was correlated to values obtained from two enzyme-based in vitro procedures (i.e., a pepsin-based and a pepsin/pancreatin-based procedure). The in vivo digestibility coefficients for both CP and amino acids (AA) in DDGS were also correlated to values obtained using colorimetric(More)
This study was conducted to compare the concentration of standardized digestible (SDD) Lys and relative bioavailable Lys in 7 sources of corn distillers dried grains with solubles (DDGS). A second objective was to evaluate 2 in vitro methods, reactive Lys and color score, to predict the concentration of SDD Lys and bioavailable Lys in DDGS. Seven sources of(More)
The Maillard reaction can occur during the production of distillers dried grains with solubles (DDGS) as a result of the addition of condensed solubles to the wet distillers cake during drying. The Maillard reaction can lead to the formation of unavailable or unreactive lysine as a result of binding of reducing sugars to the epsilon-NH(2) group of Lys. The(More)
l. INTRODUCTION While corn contains only limited quantities of crude protein and amino acids, corn by-products often contain crude protein and amino acids in appreciable amounts. The reason for this difference is that corn by-products are often produced after processing that primarily removes the nitrogen-free extracts (i.e., the starch) from the corn(More)
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