NUTRITION PIH-108
PURDUE UNIVERSITY. COOPERATIVE EXTENSION SERVICE.
WEST LAFAYETTE, INDIANA
By-products in Swine Diets
Authors:
Elwyn R. Miller, Michigan State University
Palmer J. Holden, Iowa State University
Vernon D. Leibbrandt, University of Wisconsin
Reviewers:
Vivian Baathe, Indianola, Iowa
Ted and Ann Diehl, Indianola, Iowa
James D. Green, Columbia, Missouri
Lynn A. Jones, Memphis, Tennessee
Ronnie L. Moser, University of Minnesota
Howard and Marilyn Tucker, Eden, Maryland
Feed costs comprise the major portion of the cost of pork
production. While most of the feed for pork produced in
developed countries consists of grains and oilseed meals, many
by-products are supplied for swine diets by the industries in
grain milling, baking, brewing and distilling, fruit and veget-
able processing, and meat, milk, and egg processing. Many of
these by-products are utilized regularly in manufactured feeds
and supplements on the basis of their appearance in least cost
formula specifications. Other by-products may be major
ingredients in unique swine diets because of their abundant sup-
ply from nearby sources.
The purpose of this fact sheet is to identify by-products
that are useful in swine diets, to describe how these by-products
result from processing, to present their nutrient value, and to
show how they may be utilized in swine feeding.
Questions to Consider
Before Utilizing By-products
A number of questions should be asked and answered satisfac-
torily before by-products are incorporated into swine diets.
1. Are there animal and human health hazards associated with
the by-products? Toxic substances, disease organisms, and growth
inhibiting factors in a by-product should be checked. If present,
the by-product should not be considered unless these deleterious
factors can be eliminated or neutralized inexpensively.
2. Is the nutrient composition suited to swine feeding?
Check nutrient composition from feed composition tables and
laboratory analyses. The by-product must be an effective source
of available nutrients or energy to be considered as a substitute
for conventional ingredients. By-products with low nutrient den-
sity and quality should generally be avoided, except, perhaps for
gestating or open sows.
3. Is the value of the by-product greater than the cost of
incorporating the by-product into the diet? The major costs in
the swine diet are for ingredients that provide energy, lysine,
or phosphorus. If the by-product does not provide one or more of
these nutrients at a competitive cost, it should be dropped from
consideration. The major ingredients of conventional swine diets
(grains and soybean meal) provide most of the requirements for
energy and lysine (plus the other indispensable amino acids) and
about one-half of the total phosphorus requirement. The by-
product must replace a portion of these major ingredients without
increasing cost to receive much consideration.
4. Are there added costs of utilizing the by-product? By-
products can directly increase costs because of added transporta-
tion, storage, processing equipment, facility modifications, or
labor required for their use. Additional costs can result
indirectly from reduced facility and equipment life, extra
management time, feed wastage, waste disposal complications,
increased risk of animal health problems, and reduced performance
caused by by-product variability. Experience of others and accu-
rate cost of production records for the existing feeding program
are valuable tools when projecting costs.
5. Do by-products reduce the cost of production most of the
time? The financial commitment necessary to feed by-products
requires a cost-benefit advantage a high percentage of the time,
not just during periods of high prices of conventional
ingredients. A study of the past price patterns for conventional
ingredients is necessary for making wise decisions.
6. Is by-product availability and quality sufficiently con-
sistent to support longtime use? A steady supply of by-product,
a reliable price, and uniform quality are essential to consistent
cost savings.
Potential By-products for Swine Diets
Potential by-products which may be considered for swine
diets may be classified from their primary product origin as fol-
lows:
1. Animal
a. Milk by-products b. Meat by-products c. Egg by-
products
2. Grain
a. Milling by-products b. Baking by-products c. Brewing
by-products d. Distilling by-products
3. Sugar and starch production
a. Cane, beet and corn molasses b. Salvage candy
4. Vegetable
a. Potato by-products b. Cull beans
In the following pages, each of the by-products in this
classification system will be discussed. The discussion will pro-
vide information on the by-product including definition, how it
is produced, nutritive value, palatability, availability, how it
may be used, level of use in swine diets, management considera-
tions, effect of level of use on pig performance, and problems in
its usage.
Milk By-products
Milk by-products have a concentration and balance of
nutrients that make them desirable as swine feeds (Table 6). They
are very palatable and highly digestible but usually are not
economical for extensive use in swine feeds. Liquid by-products
like sweet or acid whey and salvaged whole or skim milk are less
costly than dried by-products, but their high water content lim-
its the distance that these materials may be transported economi-
cally.
Liquid milk from surplus production or that which has not
been sold within a prescribed time after processing may be avail-
able for swine feeding. Whole milk contains about twice the
energy density but about the same lysine level as skim milk
(Table 6). Milk may be fed to all classes of swine but is best
suited for pigs from weaning through market weight. About 9.5 lb.
of liquid skim milk is equivalent to 1 lb. of soybean meal (44%)
on an energy and lysine basis.
Table 1. Rations for pigs consuming 1 gallon (8 lb.) of whole
milk daily.
__________________________________________________________________________
Pig weight, pounds
________________________________________________
Daily diet 50 100 150
__________________________________________________________________________
Pounds daily
Milk 8 8 8
Ground shelled corn 2 3.5 6
Dicalcium phosphate .02 .02 .03
Calcium carbonate .02 .03 .04
Salt .01 .01 .02
Vitamin-trace mineral mix a .01 .01 .02
Daily energy and nutrient intake b
ConsumedRequiredConsumedRequiredConsumedRequired
kcal
Metabolizable energy 4,968 4,740 7,178 6,320 10,968 9,480
grams
Lysine 13.2 10.5 14.9 12.2 17.7 17.1
Calcium 10.2 9.0 12.0 11.0 15.0 15.0
Phosphorus 7.6 7.5 9.4 9.0 13.2 12.0
__________________________________________________________________________
a PIH-23, Swine Rations, Table 17. March 1983.
b Nutrient Requirements of Swine (1979). National Research Coun-
cil, National Academy of Sciences.
___________________________________________________________________________
___________________________________________________________________________
Table 2. Feed mixture to be self-fed to pigs from 40 pounds to
market weight and consuming one gallon of whole milk daily.
___________________________________________________________________________
Ingredient Pounds per ton
___________________________________________________________________________
Ground shelled corn 1,950
Dicalcium phosphate 20
Calcium carbonate 20
Salt 7
Vitamin-trace mineral mixa 3
_____
2,000
Daily energy and nutrient intake b
_______________________________________________________________________
50-pound pig 100-pound pig 150-pound pig
___________________________________________________
ConsumedRequiredcConsumedRequiredcConsumedRequiredc
_______________________________________________________________________
kcal
Metabolizable energy 4,918 4,740 7,078 6,320 10,968 9,480
grams
Lysine 13.1 10.5 14.7 12.2 17.4 17.1
Calcium 10.2 9.0 14.6 11.0 21.8 15.0
Phosphorus 7.6 7.5 10.6 9.0 15.6 12.0
_______________________________________________________________________
a PIH-23, Swine Rations, Table 17. March 1983.
b Assuming that the 50-lb., 100-lb., and 150-lb. pigs consume 2,
3.5, and 6 lb. of the feed mixture daily, respectively.
c Nutrient Requirements of Swine (1979). National Research Coun-
cil, National Academy of Sciences.
_______________________________________________________________________
Daily nutrient requirements of growing-finishing pigs may be
met by feeding the rations shown in Table 1. One gallon of milk
(8 lb.) will provide the daily supplemental protein needs of a
pig that receives adequate energy from corn (fortified with
minerals and vitamins) at any weight from 50 lb. to market. From
an applied feeding standpoint, pigs from 40 lb. to market weight
may be fed 1 gal. of milk daily plus continual access to a self-
feeder containing the feed mixture shown in Table 2.
Milk that has soured under sanitary conditions may be fed.
However, fresh milk is best for young pigs. Care should be taken
to feed either sweet (fresh) or sour milk rather than changing
from one to another since such changes may cause scouring. Avoid
storing unprocessed milk under unsanitary conditions to reduce
the growth of organisms that could threaten swine health. Milk
packaged for human consumption may require special equipment or
additional labor to remove it from cartons.
Liquid buttermilk is produced from the manufacture of butter
and has about the same feeding value as skim milk if it has not
been diluted by churn washings.
Condensed buttermilk (semisolid) is made by evaporating but-
termilk to about one-third of its original weight. Thus, 1 lb. of
condensed buttermilk is equivalent to 3 lb. of liquid buttermilk.
Dried buttermilk contains less than 8% moisture, 32 to 35%
crude protein, and 6% fat. One pound of dried buttermilk is
equivalent to about 10 lb. of liquid buttermilk or 3 lb. of con-
densed buttermilk. Dried buttermilk is an excellent feed but is
generally too expensive to be used in swine diets except for
starter diets. Feeding guidelines that apply to dried skim milk
also apply to dried buttermilk.
Dried skim milk, produced from roller-drying or spray-drying
of low fat milk, contains about 50% lactose and 33% of a very
high quality protein (table 6). This by-product is very palatable
and highly digestible. On an available lysine basis it is equal
to soybean meal (44%). Because dried skim milk is expensive com-
pared to other feed ingredients, its use should be limited to
prestarter diets. This is a diet fed during the first 2 weeks
after early weaning (less than 3 weeks of age). Dried skim milk
is commonly included at 10 to 20% of prestarter diets.
Liquid sweet whey is the by-product from making hard cheeses
(Cheddar, Munster, and Monterey Jack). When the cheese curds are
separated, the liquid whey has a temperature of about 100o F, is
slightly acid (pH 6.0 to 6.5), and contains about 5% lactose, 1%
high quality protein, and .05% phosphorus of high availability.
Liquid sweet whey is best suited for pigs from 50 lb. to
market weight. While it may be fed to sows in gestation, it
should not be fed to lactating sows because consumption of a
large volume of liquid during lactation may reduce total energy
intake.
The greatest economic benefit occurs when liquid sweet whey
replaces soybean meal or other supplemental protein ingredients
used in growing-finishing pig diets. To achieve these savings,
liquid sweet whey should be available continuously and be pro-
vided free choice with ground corn (or sorghum, wheat, or barley)
fortified with vitamins and minerals. Drinking water should be
withheld so that pigs consume ample whey to meet their need for
supplemental lysine, the first limiting amino acid. Daily whey
intake will increase until pigs reach 130 lb. when it will aver-
age 3.5 gal. per head per day (Table 3). When fed in this manner,
liquid sweet whey can replace 100 lb. of soybean meal (44% crude
protein) per pig from 40 lb. to market weight.
_________________________________________________________________
Table 3. Consumption of liquid sweet whey provided continuously
free choice with ground corn fortified with vitamins and
minerals.a
_________________________________________________________________
Pig weight Daily whey intake
_________________________________________________________________
lb. gal.
50 2.0
75 2.5
100 3.0
125 3.5
150 3.5
200 3.5
_________________________________________________________________
a Reported by N.J. Benevenga et al., University of Wisconsin.
_________________________________________________________________
Nipple drinkers with strainers removed or troughs have been
used in free choice feeding of liquid sweet whey. To assure ade-
quate access of pigs to liquid whey, the amount of drinking space
or nipple drinkers should be doubled over that used for water.
Although liquid sweet whey has the greatest economic benefit when
substituted for supplemental protein, it can be partially substi-
tuted for complete feed by mixing the dry diet in a 5:1 ratio
with whey to form a slurry. This method will reduce dry feed use
25 to 30%. The slurry distribution system should have main lines
that continuously recycle the slurry back to the mixing tank and
add new feed and whey as needed. Dry feed must be finely ground
so that it will pass through a 0.1-in. opening to prevent block-
age of distribution lines. Lines should be dropped from the main
line to each pen and should be fitted with a valve to control
feed delivery to coincide with the pig's needs. The entire system
should be cleaned frequently to prevent yeast growth and reduced
palatability.
Fresh liquid sweet whey must be delivered daily. Up to 40%
of the nutrients can be lost during a 48-hr. storage period, and
the acid produced will decrease intake. High quality sweet whey
that has a consistent pH and temperature is important to minimize
digestive upsets. Cheese press drippings that may contain up to
10% salt should not be added to liquid whey. Wash water should
not be added to whey because liquid intake must increase to com-
pensate for the dilution caused by adding the extra volume.
Liquid whey is corrosive and reduces the life of facilities
and equipment. Storage tanks, troughs and distribution equipment
should be made of plastic, porcelain, or stainless steel. Storage
tanks should be cleaned at least once a week to inhibit yeast
growth that causes off flavor and reduces whey palatability.
Liquid whey, especially acid whey, corrodes concrete slats and
solid floors.
Feeding liquid whey will increase manure volume by twofold
to threefold and can produce a wet environment. Manure handling
systems should be designed to handle liquid manure and have suf-
ficient capacity to store waste during periods when spreading on
the field is not possible.
Liquid acid whey is the by-product from cottage cheese pro-
duction. Acid whey nutrient composition is similar to that of
sweet whey (Table 6). The principal difference is the greater
acidity (pH 4.0) of acid whey. Acid whey is not as palatable as
sweet whey, and voluntary intake is not sufficient to adequately
supply the lysine needed to supplement a ground corn diet forti-
fied with vitamins and minerals. Therefore, a 13% crude protein
complete finishing feed should be fed free choice with liquid
acid whey to growing-finishing pigs from 50 lb. to market weight.
Pigs will decrease their intake of dry feed by 30% if acid whey
is the only liquid available compared to what they would consume
if water were available.
Management of liquid acid whey is similar to that for sweet
liquid whey except that acid whey can be stored up to a week
without deterioration, while sweet whey must be freshly supplied
and consumed daily.
Dried whey is produced by spray drying or roller drying
liquid whey. The dried product contains 65 to 70% lactose, 13%
crude protein, 0.8% lysine, 0.9% calcium, 0.7% phosphorus, and
about 5% salts of sodium and potassium. Dried whey contains high
quality protein and nutrients that are readily digested by the
young pig. Since dried whey is much less expensive than dried
skim milk and has many of the benefits of milk, it is an attrac-
tive substitute for milk in starter feeds.
Dried whey can be included at 20 to 30% of the starter diet
and should be substituted on a lysine equivalent basis. The
greatest benefit from dried whey occurs the first week after
weaning. The benefit may last for only the first week for pigs
weighing over 13 lb. at weaning, while pigs weighing under 13 lb.
may benefit from dried whey in the diet for 2 to 3 weeks postwe-
aning. When the cost of dried whey exceeds that of conventional
ingredients, judgment should be used as to how long whey-
fortified diets are fed.
Dried whey may be included in diets of growing-finishing
pigs and breeding animals when substitution is economical. Dried
whey should be limited to 10% of the diet of older pigs, even
when it enters the least-cost formula at greater levels, because
lactase activity diminishes with age, and older pigs are unable
to properly digest higher levels. Dried whey does not increase
feed intake of either growing-finishing pigs or sows in lacta-
tion.
Dried whey can cause pelleting difficulty and can increase
pellet hardness which reduces palatability. Dried whey diets may
also attract moisture, causing feeds to bridge in feeders.
Dried whey should be free of brown or tan color which indi-
cates overheating. This may cause decreased amino acid availabil-
ity. Food grade (edible) dried whey contains less ash and has
less variation in protein content and greater lysine content than
feed grade whey. Food grade whey tends to support better perfor-
mance of weanling pigs than feed grade whey.
Dried whey product or low lactose dried whey is produced by
removing some of the lactose prior to drying. Dried whey product
contains 40 to 50% lactose, 16% protein, 1.4% lysine, 1.7% cal-
cium, and 1% phosphorus. It can be used in starter feeds with
performance similar to that of dried whole whey. Up to 20% may be
included in starter diets when substituted on a lysine equivalent
basis.
Meat By-products
Animal slaughtering and processing generally have three main
by-products: animal fat (tallow and lard), blood meal (cooker
dried or flash dried), and meat meal or meat and bone meal.
Animal fat is obtained from the tissues of slaughtered
animals by commercial processes of rendering or extracting.
Animal fat consists primarily of true fats (triglycerides) and
can be classified into four types: lard, tallow, yellow grease,
and hydrolyzed animal fat. Lard is rendered from swine, and tal-
low is rendered from cattle, sheep, and goats. Yellow grease is
predominantly tallow but may also include restaurant greases.
Hydrolyzed animal fat is obtained from fat processing procedures
commonly used in edible fat processing or soapmaking. It consists
predominantly of fatty acids. All of these fats have a metaboliz-
able energy (ME) value of about 3,550 kcal/lb. They contain vir-
tually no nutrients other than fat.
Growing-finishing pigs that are full-fed will generally con-
sume a fairly constant daily ME caloric intake regardless of the
energy density of the diet. Thus, as fat is incorporated into
the diet, the energy density (kcal/lb.) increases, and the pig
consumes fewer pounds daily to maintain an equal intake of ME
(calories). Rate of gain in growing-finishing pigs is maximized
by incorporating 5 to 8% of animal fat into a corn-soybean meal
diet. Consequently, feed efficiency is considerably improved as
animal fat is incorporated into the diet. The relative cost of ME
from fat vs. grain essentially determines its use in growing-
finishing diets.
Addition of about 10% of animal fat to the sow's diet in
late gestation and early lactation may improve livability of
nursing pigs through the first few days of life by tending to
increase birth weight and energy reserve of newborn pigs. This
trend is only in herds where livability is less than 80% and the
benefit is not dramatic (about 3% improvement in livability).
Animal fat may be added to the diet by melting and then
dripping into the feed mixer when the diet is being prepared.
Some dry-fat products on the market have good mixing and flow
characteristics but are quite expensive.
Meat meal and meat and bone meal are made from the trimmings
at slaughter. These include bone, tendons, ligaments, inedible
organs, cleaned entrails, and some carcass trimmings. These
differ from tankage in that they do not include dried blood and
are produced by a different cooking method. If the meat meal con-
tains more than 4.0% phosphorus, it is designated meat and bone
meal. Meat meal typically contains about 8% calcium (Ca) and 4%
phosphorus (P) and meat and bone meal contains about 10% Ca and
5% P. In both meat meal and meat and bone meal, the official
specifications state that Ca shall not exceed 2.2 times the
actual P level. Both Ca and P of these products are highly avail-
able when incorporated into the diet.
Meat meal contains about 55% protein, 3.0% lysine, and 0.35%
tryptophan. Meat and bone meal contains about 50% protein, 2.5%
lysine, and 0.28% tryptophan (Table 6). The digestibility of pro-
tein and availability of amino acids in these products are not as
high as that of soybean meal. In a corn-meat and bone meal diet,
tryptophan is the first limiting amino acid. Because of this, the
high ash content and palatability, it is advisable to limit these
products to 5% of the diet.
Blood meal is produced by drying the blood collected at
slaughter by one of several drying processes. The old drying pro-
cedure was by a vat cooker process. This was a slow drying pro-
cess, and much of the lysine in blood meal was poorly available.
Blood meals contain 80 to 90% protein and 8 to 9% lysine. How-
ever, with the cooker drying process, less than 20% of the lysine
is available to the pig.
The newer drying processes include spray drying, ring dry-
ing, or steam drum drying. All of them are rapid drying pro-
cedures and result in a product called ``flash dried'' blood
meal. The lysine of flash dried blood meals is about 80% avail-
able. The first limiting amino acid in flash dried blood meal is
isoleucine and limits the use of flash dried blood meals to 5% of
the diet of growing pigs. A value of 7% lysine assigned to flash
dried blood meals is a safe, conservative value to use in least
cost formulation of swine rations. In a growing pig diet, 50 lb.
of flash dried blood meal (FDBM) plus 80 lb. of ground shelled
corn (C) can replace 130 lb. of soybean meal (SBM) containing 44%
protein. Thus, with corn at $2.40/bu. (4.3//lb.) and soybean meal
(44%) at $172/ton (8.6//lb.) the value of flash dried blood meal
is:
50 FDBM + 80C = 130 SBM
FDBM = 130 SBM-80C = $11.18 - $3.44
_____________ _______________
50 50
= 15.5//lb. = $310/ton
Hydolyzed hog hair is prepared from cleaned hair of
slaughtered animals by heat and pressure to produce a by-product
suitable for animal feeding. It contains 94% crude protein (which
is about 75% digestible) and 3.5% lysine (Table 6) of lower avai-
lability than the lysine of soybean meal. Its use should be lim-
ited to 2% or 3% in diets of growing-finishing pigs and sows and
may replace an equal amount of soybean meal.
Feather meal is a by-product resulting from the hydrolysis
under pressure of cleaned feathers from slaughtered poultry. The
lysine level in feather meal is quite low (about 1.5% available
lysine). Most of this product is used in feeding poultry. Its use
in swine diets should be limited to 3% for growing-finishing pigs
and sows.
Poultry by-product meal consists of the viscera, head, and
feet from poultry slaughter. These are dry or wet rendered,
dried, and ground into a meal. The meal is 93% dry matter, 1%
crude fiber, 12% crude fat, 55% crude protein, 3.7% lysine, 0.45%
tryptophan, 4.4% calcium, 2.5% phosphorus, and has an ME value of
1,300 kcal/lb. (Table 6). Poultry by-product meal may be utilized
similarly to meat meal in swine rations.
Egg By-products
Discarded eggs from candling stations and cull eggs and
chicks from hatcheries are by-products of the egg industry.
Bloodspot eggs from egg candling stations are often avail-
able at little or no cost. Eggs, including the shell, contain 60%
moisture, 10% protein, 9% fat, 6% calcium, 0.2% phosphorus, and
0.7% lysine (Table 6). Studies with finishing pigs in which one-
third of the energy of the diet was from eggs showed satisfactory
performance. This would indicate that growing-finishing pigs
could safely consume a dozen eggs in the shell daily. This would
eliminate the need for supplemental calcium and reduce the sup-
plemental protein need. A feed available in a self-feeder along
with the dozen eggs per pig daily may consist of the following
formula:
Ingredient lb./ton
Ground shelled corn 1,858
Soybean meal (44% protein) 100
Dicalcium phosphate 30
Salt 7
Vitamin-trace mineral mixa 5
_____
2,000
_____
aPIH-23, Swine Rations, Table 17.
Raw eggs in the shell are best utilized by growing-finishing
pigs and are not recommended for young weanling pigs or sows. Raw
egg white contains a protein (avidin) which binds the vitamin
biotin, making it unavailable. Biotin deficiency has been
observed in weanling pigs and sows but is seldom seen in
growing-finishing pigs. Nevertheless, pigs being fed raw eggs
should be observed for signs of biotin deficiency, including
cracked hoof pads and poor growth. This may be prevented by
incorporating biotin into the vitamin-trace mineral premix to
supply 100 mg to 200 mg of biotin per ton of feed.
Hatchery by-product meal is hatchery waste consisting of a
mixture of egg shells, infertile and unhatched eggs, and cull
chicks. This is cooked, dried, and ground with or without removal
of part of the fat. Hatchery by-product meal from layer type
chick hatcheries has a higher protein level than that from
broiler chick hatcheries (Table 6) because males are culled from
layer type chicks and go into the by-product. Because of the high
calcium content, hatchery by-product meal should be limited to no
more than 3% of the diet of growing-finishing pigs and sows. At
this level it will replace the lysine in 2% of soybean meal and
also replace the supplemental calcium.
Grain Milling By-products
Corn dry milling is the method of producing cornmeal, hom-
iny, and corn grits for human consumption and by-products such as
hominy feed and corn bran for consumption by animals.
Corn bran is the outer coating of the corn kernel including
the hull and small amounts of the underlying gluten. It contain 5
to 10% crude fiber, and consequently, is lower in energy
(ME=1,200 kcal/lb.) than the whole corn grain. It is similar to
whole corn grain in protein, lysine, calcium, and phosphorus.
Its energy value is similar to that of oats and may be used like
oats in swine diets.
Hominy feed is a mixture of corn bran, corn germ and part of
the starchy portion of the kernel. Hominy feed is similar in
analysis to corn, being higher in fat (7%) and fiber (6%) than
corn but similar in energy (ME=1,400 kcal/lb.), protein (10%),
lysine (0.3%), and tryptophan (0.1%) concentrations. It could
replace corn in swine diets on an equivalent basis.
Corn wet milling is the process of producing cornstarch and
corn oil for human consumption. In the wet milling process a
bushel of no. 2 corn (56 lb.) yields 31.5 lb. of starch, 3.5 lb.
of germ, 9.2 lb. of gluten feed, and 2.7 lb. of gluten meal.
Corn oil is extracted from the germ, and the residue is added to
the gluten feed.
Corn gluten feed is a mixture of gluten meal and bran and
may contain some solubles and part of the germ. On an air-dried
basis corn gluten feed contains about 22% protein but is low in
lysine (0.6%), tryptophan (0.1%), and energy (ME=1,100 kcal/lb.).
On an energy basis corn gluten feed is worth about 70% of that of
corn. Because of its high fiber (10%) and low energy value for
swine, corn gluten feed is better utilized by cattle.
Corn gluten meal may be either a 40% or a 60% protein by-
product of wet milling. Its value as a replacement for soybean
meal in swine diets is limited because of its low lysine (0.8%)
and tryptophan (0.2%) values. Because of its cryptoxanthine (yel-
low) content, corn gluten meal is used primarily for poultry in
layer rations for egg yolk color and in broiler rations for skin
color.
By-products of milling wheat for flour consist primarily of
the bran and aleurone layers of the kernel and the germ. Wheat
flour by-products are generally identified by their fiber level.
A wheat milling by-product with more than 9.5% fiber is wheat
bran; that with less than 9.5% fiber may be classified as wheat
middlings; if fiber is less than 7%, it's wheat shorts; and that
with less than 4% fiber is red dog.
Wheat bran typically contains about 15% protein, 0.6%
lysine, 0.18% tryptophan, and 1.15% phosphorus. The phosphorus in
bran is poorly available, and because of the high fiber content
(11%) the energy value (ME=890 kcal/lb.) is low. Wheat bran is a
good laxative agent to incorporate into the sow diet around far-
rowing, but because of its low ME value, it is not recommended
for growing pig or lactation diets.
Wheat middlings and wheat shorts are similar in nutritional
value. They both consist of portions of flour, bran, aleurone
layer, and germ from the flour milling process. Both are consid-
erably higher in energy value (ME=1,300 to 1,400 kcal/lb.) than
bran. They contain about 16% protein, 0.6% lysine, and 0.18%
tryptophan. They have about 0.9% phosphorus, which is poorly
available. Middlings and shorts may constitute up to 30% of
corn-soybean meal growing-finishing pig diets, replacing portions
of the corn and soybean meal on an equal lysine basis. These by-
products have good pellet binding properties and are used exten-
sively in commercially-pelleted swine feeds.
There are three by-products of processing rice grain for
human consumption. These are rice bran, fat extracted rice bran,
and rice polishings.
Rice bran is very palatable and readily consumed when fresh.
However, because of its high unsaturated fat content (13%), ran-
cidity occurs, causing objectionable odor and taste. The quality
and value of rice bran (ME=1,350 kcal/lb.) also varies depending
upon the amount of rice hulls included in the bran. The high
fiber of hulls and poor digestibility rapidly reduces the energy
value of rice bran. The phosphorus is largely unavailable. Fat
extracted rice bran has a lower energy value (ME=1,200 kcal/lb.),
but the problem of rancidity in storage is eliminated.
Rice polishings is the by-product of polished rice for human
consumption. It does not vary as much in nutritional value as
rice bran and can be a useful diet ingredient for swine. The com-
bination of rice polishings and rice bran may be included in
growing-finishing diets at levels of 20 to 30% with satisfactory
performance. The cost of transporting these rice by-products from
the source of production and processing (Arkansas, Texas, and
Louisiana in the U.S.A.) virtually eliminates them from con-
sideration by swine producers in the upper Midwest.
Grain Fermentation By-products
The principal by-products of the brewing and distilling
industries which are useful in swine diets are brewers dried
grains from the beer brewing industry, distillers dried grains
from the commercial alcohol distilling industry, and stillage
from on-the-farm alcohol production.
Brewers dried grains is the dried residue of barley malting
and often contains other grains in the brewing of beer. It is a
low energy feed (ME=1,000 kcal/lb.) containing 13 to 16% crude
fiber. Brewers dried grains has a fairly high protein level
(25%), but the quality is low because of low levels of lysine
(0.9%) and tryptophan (0.3%). Because of its low energy value,
this ingredient is not very useful in growing-finishing or lacta-
tion diets but could be used in gestation diets with grain to
meet the lysine requirements.
Distillers dried grains is the residue remaining after the
removal of alcohol and water from a yeast-fermented grain mash.
The coarse material may be dried and marketed as such, or the
solubles may also be dried and added to the dried grains and sold
as distillers dried grains with solubles. Distillers by-products
are primarily from corn but may also be from barley or other
grains. Although quite high in protein (25%) it retains the poor
amino acid balance of grains and is particularly limiting in
lysine (0.6%).
Stillage is the wet mash resulting from on-farm alcohol pro-
duction with corn as the grain. It is usually fed wet, which lim-
its the pig's ability to consume large quantities. On an air-
dried basis (90% dry matter), protein level ranges from 11 to 27%
and lysine from 0.2 to 0.6%. Dry matter of the wet product varies
from 7 to 20% depending upon the thoroughness of separation of
liquids from solids. Liquid stillage may be kept for about a week
without spoilage. Stillage may be offered free choice along with
a typical growing diet to growing-finishing pigs. Stillage is
better utilized by ruminants than by swine because of the poor
protein quality and the high fiber and water content.
Bakery By-products
Dried bakery product is a mixture of bread, cookies, cake,
crackers, and doughs. It is similar to corn in protein and amino
acid composition (10% protein, 0.3% lysine, and 0.1% tryptophan)
but higher in fat (10%) and energy (ME=1,650 kcal/lb.). Dried
bakery product may replace up to one-half of the corn in corn-
soybean meal growing-finishing and sow diets and up to 20% in
starter diets. The salt content may be fairly high, and the stan-
dard salt supplementation could be deleted. Keep water available
for the pigs at all times. Dried bakery product could be fed to
growing-finishing pigs on a free-choice basis with a 20% protein,
corn-soybean meal diet that contains increased (double) levels of
minerals and vitamins.
Sugar and Starch By-products
Cane molasses and bagasse are by-products of cane sugar
refining. Bagasse is the material left after the juice has been
squeezed from the plant. Molasses is that portion of the juice
remaining after further refining in the production of sugar.
These by-products are economically utilized only in areas produc-
ing and refining sugar cane. Cane molasses and bagasse in a 4:1
ratio can be incorporated into growing-finishing diets at 10 to
30% if the diet is properly balanced with soybean meal, minerals,
and vitamins; near maximal growth rate can still be attained.
Excessive use of molasses can induce scouring. Adding bagasse at
one-fourth of the molasses level will aid in reducing this prob-
lem. However, because of the high fiber concentration (45%) of
bagasse, growth rate of growing-finishing pigs will not be
optimum. Molasses and bagasse may be used as a laxative much as
wheat bran to prevent constipation of sows around farrowing time.
Beet molasses and beet pulp are by-products of the produc-
tion and refining of beet sugar. The high fiber content of beet
pulp, much like that of bagasse in sugar cane, limits its use to
that of sows around farrowing time as a laxative feed. Dried beet
molasses may be used to a level of 10% (replacing corn) in the
growing-finishing diet for good performance.
Corn molasses is a by-product of corn sugar (dextrose)
manufacture from corn starch. Corn, cane, and beet molasses all
have similar nutrient analyses, except that corn molasses con-
tains practically no protein or calcium.
Salvage candy is any candy that is not marketable for human
consumption including excess production, out-of-season,
misshapen, or stale candy. Stale candy that never reaches the
retailers shelf and outdated holiday candy are two major sources.
The nutritive value of salvage candy varies greatly. If it con-
tains peanuts or almonds it may contain a fairly high level of
protein and would be more valuable than jellybeans, for example,
which supply principally energy. Unless protein analyses are per-
formed it would be best to assume no protein value and more soy-
bean meal will need to be used in the diet when candy is substi-
tuted for corn. Depending on price, the cost of additional pro-
tein may more than offset the value of corn saved. Salvage candy
could probably replace up to one-half of the corn in growing-
finishing diets if amino acids are properly balanced.
Vegetable By-products
Cull potatoes are available in large quantities each fall
after harvest and in lesser amounts at other times of the year.
Raw potatoes have 22% dry matter, which is primarily starch. Raw
potatoes are unpalatable to the pig and poorly digested. Cooking
improves both the palatability and digestibility. Cooking can be
accomplished by boiling in water or by steaming. Potatoes contain
2% protein and have an ME value of 370 kcal/lb. on a freshly
cooked basis. Because of the energy value, cooked potatoes may
replace about one-half of the corn in growing-finishing diets.
When making a corn-soybean meal-base mix diet to feed free choice
with cooked potatoes, the protein source (soybean meal) and
vitamin-mineral source (base mix as in Table 14 of PIH-23 Swine
Rations) should be increased 50%. For example, a ton of a normal
16% protein grower diet consists of 1,540 lb. of corn, 400 lb. of
soybean meal, and 60 lb. of a base mix. When feeding cooked pota-
toes free choice, 600 pounds of soybean meal and 90 pounds of
base mix should be mixed with 1,310 lb. of corn. This mixture may
be self-fed to growing-finishing pigs along with unlimited access
to cooked potatoes.
Several dried processed potato products are sometimes avail-
able for feeding to swine or other livestock. These include
potato meal, potato flakes, potato slices, and potato pulp.
Potato meal is from cull potatoes that are sliced, dried,
and then ground to a meal consistency. This dried raw potato meal
is not well digested by the pig and even when limited to 30% of
the diet, there is often diarrhea and reduced performance. This
product is uncooked, and both starch and protein are poorly dig-
ested. This product is better utilized by cattle than by pigs.
Potato flakes are prepared by steaming clean washed potatoes
for 30 minutes in a tank in which pressure rises to 10 to 15
lb./sq. in. After they are steam-cooked, they are mashed, passed
over drying rollers, and finally removed as thin flakes. Digesti-
bility is good. Best performance is obtained when potato flakes
are limited to 30 to 40% of the diet, but satisfactory perfor-
mance has been obtained when potato flakes replace up to 50 to
60% of the cereals in the diets of starting, growing, and finish-
ing pigs. Potato flakes contain 8 to 9% protein, 2 to 3% fiber,
and about 75% starch. Metabolizable energy (about 1,600 kcal/lb.)
is equal to or higher than that of corn.
Potato slices are prepared by passing raw potato slices
through a hot air rotating drier at 175o F for about 2 hours. This
allows for both cooking and drying. Inadequate cooking could
reduce their nutritive value. Potato slices may replace barley
and corn in growing-finishng diets. Use up to 20% cooked-dried
potato slices in the grower-diet and 40% in the finisher diet.
Potato Chilps and French fries contain considerable veget-
able fat taken up in deep frying. They consist of about 50%
starch, 35% fat, 5% protein, and 3% minerals, mainly potassium
and sodium salts. They have a high energy value (ME = 2,000
kcal/lb.) but little else of nutritional value. They could be
used as shown in Table 4.
_________________________________________________________________
Table 4. Daily rations using potato chips or fries.
_________________________________________________________________
Growing-finishing pigs, wt. lb. Sow in
_________________________________________
Ingredient 50 100 200 gestation
_________________________________________________________________
Daily pounds per animal
Shelled corn 1.5 2.0 3 1.5
Potato chips or
fries .5 1.5 3 1.5
40% commercial
supplement 1.0 1.0 1 1.0
___ ___ ___ ___
Total 3.0 4.5 7 4.0
_________________________________________________________________
_________________________________________________________________
Table 5. Ton mixes of grower, finisher and gestation diets using
cooked and dried navy beans.
_________________________________________________________________
Ingredient Grower Finisher Gestation
_________________________________________________________________
Pounds per ton
Corn, ground shelled 1,390 1,500 1,434
Soybean meal (44% CP) 260 150 200
Cull beans, dried cooked 300 300 300
Dicalcium phosphate 24 24 34
Calcium carbonate 16 16 20
Salt 7 7 7
Vitamin-trace mineral mixa 3 3 5
_____ _____ _____
Total 2,000 2,000 2,000
_________________________________________________________________
a PIH-23, Swine Rations, Table 17.
Cull beans from the dry navy bean (Phaseolus vulgaris) crop
are available in considerable quantities at the fall harvest, and
lesser amounts are available at other times during the year. Navy
beans, like potatoes, must be cooked to obtain good performance
of growing-finishing pigs. Navy beans contain factors such as
trypsin inhibitor and hemaglutinin, which reduce digestibility
and palatability. These factors are inactivated in the cooking
process (steam cooking for 30 min.). Cooking also improves the
utilization of the complex carbohydrated in beans. If the cull
beans are not cooked, they will be better utilized by ruminants
than by swine.
Cooked, air-dried (90% dry matter) cull navy beans are 57%
digestible carbohydrates, 23% protein, 4% fiber, 4% minerals, and
1% fat. They contain about 1.5% lysine. Grower, finisher, and
gestation diets (ton mixes) using 15% of cooked, dried, and
ground cull navy beans are shown in Table 5.
By-product Nutrient Composition
The metabolizable energy density (kcal/lb., as fed) and ana-
lyses (%, as fed) of dry matter, fiber, protein, lysine, trypto-
phan, calcium, and phosphorus of by-products are summarized in
Table 6. By-products vary greatly in their nutrient content and
also in the availability of the nutrients to swine. Average
values are listed. If a by-product is to make up a substantial
part of the diet, it would be well to get one or more analyses of
dry matter, crude protein, lysine, calcium, and phosphorus. Many
of the state departments of agriculture have laboratories capable
of analyzing feeds or feed ingredients for these components. In
addition, there are feed company, university, and independent
laboratories. Check with a livestock specialist in your state
cooperative Extension service.
Calculating the Value of By-products
Formulas have been developed and are presented in Table 7 to
enable you to determine the value of air-dried by-products which
may be incorporated into grower diets. The system of by-products
evaluation presented is based upon the value of the ingredients
in a standard corn-soybean meal grower diet which are replaced by
the by-product. For example, the value (//lb.) of dried whey pro-
duct is 0.98 (100C + 96S +4P) : 200 in which 200 lb. of this by-
product will replace 100 lb. of corn, 96 lb. of soybean meal, and
4 lb. of dicalcium phosphate. If the current price of corn (C) is
4.5//lb. ($2.52/bu.), soybean mail (S) is 9//lb., and dicalcium
phosphate is 14//lb., then the value of dried whey product is:
0.98 (100 x 4.5 + 96 x 9 + 4 x 14) : 200 = 6.7//lb.
The formulas were developed by balancing the grower diet on
lysine and phosphorus, two of the crucial and costly nutrients
and eveloping a coefficient to account for metabolizable energy
(ME) density. This was accomplished by dividing the ME of the
diet containing dried whey product (1436 kcal/lb.) by the ME of
the standard corn-soybean meal grower diet (1,458 kcal/lb.).
Thus, 1,436 : 1,458 = 0.98. Growing-finishing pigs that are
full-fed will consume diets to equal ME intake. Therefore, it
will take slightly more of the diet with dried whey product (2%
more) to equal the kilocalories of ME of an equal amount of the
standard corn-soy grower diet. Consequently, the value of the
diet containing this product is only 98% of the value of the
standard diet.
Table 6. By-product nutrient composition (as fed).
____________________________________________________________________________
Metabolizable Dry Crude Amino acids
___________
By-product energy matterfiberProtein LYS TRP Ca P
____________________________________________________________________________
Milk by-products kcal/lb. Percent
Liquid whole milk 290 12.8 0 3.4 0.25 0.05 0.12 0.09
Dried whole milk 2,200 97.0 0.1 26.0 2.09 0.37 0.91 0.75
Liquid skim milk 160 9.5 0 3.4 0.30 0.05 0.12 0.10
Dried skim milk 1,520 94.0 0.3 33.5 2.50 0.45 l.25 1.00
Liquid buttermilk 155 9.7 0 3.3 0.26 0.04 0.13 0.09
Condensed buttermilk 493 29.1 0.1 10.8 0.78 0.12 0.44 0.26
Dried buttermilk 1,380 93.0 0.4 32.0 2.20 0.47 1.32 0.93
Liquid sweet whey 103 7.1 0 0.9 0.07 0.01 0.05 0.05
Liquid acid whey 95 6.6 0 0.8 0.07 0.02 0.10 0.08
Dried whey 1,445 94.5 0.2 12.0 0.80 0.13 0.90 0.70
Dried whey product 1,240 92.0 0.2 16.0 1.40 0.22 1.69 1.13
Meat by-products
Animal fat 3,550 95.0 0 0.0 0 0.0 0 0.0
Meat meal 1,200 92.0 0.4 55.0 3.00 0.35 8.20 4.10
Meat and bone meal 1,100 93.0 0.4 50.0 2.50 0.28 10.105.05
Flash dried blood meal 1,300 90.0 0.6 85.0 7.00 1.00 0.30 0.25
Hydrolyzed hog hair 1,000 95.0 1.0 94.0 3.50 0.50 0.20 0.80
Hydrolyzed feather meal 1,000 94.6 1.0 85.0 1.94 0.50 0.20 0.80
Poultry by-product meal 1,300 93.0 1.0 55.0 3.70 0.45 4.40 2.50
Egg by-products
Bloodspot eggs 500 40.0 0 10.0 0.50 0.10 6.00 0.20
Hatchery by-product meal-
broiler chick type 800 90.0 0 22.2 1.16 0.22 24.600.33
Hatchery by-product meal-
egg chick type 1,000 90.0 0 32.3 1.83 0.30 17.200.60
Grain by-products
Corn bran 1,200 89.0 8.5 8.0 0.20 0.10 0.03 0.20
Hominy feed 1,400 90.0 5.5 10.4 0.30 0.10 0.05 0.40
Corn gluten feed 1,100 90.0 10.0 22.0 0.60 0.12 0.30 0.70
Corn gluten meal 1,400 91.0 2.0 42.0 0.80 0.23 0.03 0.45
Wheat bran 890 90.0 11.0 15.0 0.56 0.18 0.10 1.15
Wheat middlings 1,300 88.0 7.0 16.0 0.64 0.18 0.10 0.90
Rice bran 1,350 91.0 12.0 13.0 0.60 0.10 0.10 1.30
Rice bran, fat extracted 1,200 91.0 11.4 16.0 0.60 0.18 0.13 1.32
Rice polishings 1,500 90.0 4.0 12.0 0.50 0.10 0.05 1.20
Brewers dried grains 1,000 92.0 13.0 25.0 0.90 0.30 0.25 0.50
Distillers dried grains 1,300 93.0 11.0 25.0 0.60 0.20 0.10 0.35
Distillers dried grains
with solubles 1,540 91.0 10.0 27.0 0.70 0.20 0.15 0.70
Stillage 150 10.0 1.0 3.0 0.08 0.02 0.02 0.10
Dried bakery by-product 1,650 92.0 1.0 10.0 0.30 0.10 0.06 0.47
Starch and sugar by-products
Cane molasses 1,060 77.0 0 4.5 0.20 0.10 0.81 0.08
Dried cane bagasse 500 91.5 44.5 2.0 0.10 0.05 0.60 0.20
Beet molasses 1,060 77.5 0 6.6 0.15 0.05 0.12 0.03
Dried beet pulp 1,020 90.6 18.2 8.7 0.65 0.09 0.68 0.09
Corn molasses 1,200 73.0 0 0.4 0 0.0 0.04 0.04
Salvage candy 1,600 93.5 0 3.0 0 0 0.06 0.06
Vegetable and fruit by-products
Cooked cull potatoes 370 22.0 0.7 2.2 0.06 0.02 0.02 0.06
Potato meal 1,100 90.0 2.0 9.0 0.25 0.10 0.10 0.30
Potato flakes 1,600 90.0 2.0 9.0 0.25 0.10 0.10 0.30
Potato slices 1,500 90.0 2.0 9.0 0.25 0.10 0.10 0.30
Potato pulp 1,000 90.0 6.0 7.7 0.20 0.10 0.10 0.30
Potato chips and fries 2,000 90.0 2.0 5.0 0.20 0.10 0.10 0.30
Cooked cull dry beans 1,400 90.0 4.0 23.0 1.50 0.20 0.20 0.40
____________________________________________________________________________
Table 7. Formulas for calculating the value of dry by-products in
a corn-soybean meal (44) grower diet.
_____________________________________________________________________________
Max. Ingredients per ton (2,000 lb.)
______________________________
By-products use LYS ME Corn Soy Max. Dical
_____________________________________________________________________________
(%) (%) (kcal/lb.) (C) (S) (lb.) (P)
Corn-soy standard grower diet 1,550 400 0 24
Dry milk by-products
Dried whole milk 10 2.09 2,200 1,500 252 200 22
Dried skim milk 10 2.50 1,520 1,530 222 200 22
Dried buttermilk 10 2.20 1,380 1,510 242 200 22
Dried whey 10 0.80 1,445 1,404 348 200 22
Dried whey product 10 1.40 1,240 1,450 304 200 20
Dry meat by-products
Animal fat 6 0 3,550 1,418 410 120 26
Meat meal 5 3.00 1,200 1,582 285 100 7
Meat and bonemeal 5 2.50 1,100 1,571 303 100 0
Flash dried blood meal 5 7.00 1,300 1,711 135 100 28
Hydrolyzed hog hair 3 3.50 1,000 1,573 317 60 24
Hydrolyzed feather meal 3 1.94 1,000 1,538 352 60 24
Poultry by-product meal 3 3.70 1,300 1,582 312 60 20
Dry hatchery by-products
Hatchery by-product meal,
broiler type chick 3 1.16 800 1,520 370 60 24
Hatchery by-product meal,
egg chick type 3 1.83 1,000 1,535 355 60 24
Grain by-products
Corn bran 10 0.20 1,200 1,356 394 200 24
Hominy feed 60 0.30 1,400 386 364 1,200 24
Corn gluten feed 20 0.60 1,100 1,214 336 400 24
Corn gluten meal 20 0.80 1,400 1,244 306 400 24
Wheat bran 10 0.56 890 1,408 342 200 24
Wheat middlings 30 0.64 1,300 1,050 300 600 24
Rice bran 20 0.60 1,350 1,214 336 400 24
Rice bran, fat extracted 10 0.60 1,200 1,386 364 200 24
Rice polishings 20 0.50 1,500 1,198 352 400 24
Brewers dried grains 10 0.90 1,000 1,409 341 200 24
Distillers dried grains 10 0.60 1,300 1,386 364 200 24
Distillers dried grains,
w solubles 10 0.70 1,540 1,394 356 200 24
Bakery and sugar by-products
Dried bakery by-product 40 0.30 1,650 777 373 800 24
Cane molasses 10 0.20 1,000 1,356 394 200 24
Dried cane bagasse 5 0.10 500 1,454 396 100 24
Beet molasses 10 0.15 1,060 1,352 398 200 24
Dried beet pulp 5 0.65 1,020 1,474 376 100 24
Corn molasses 10 0 1,200 1,341 409 200 24
Salvage candy 20 0 1,600 1,123 427 400 24
Dry potato and bean by-products
Potato meal 20 0.25 1,100 1,161 389 400 24
Potato flakes 40 0.25 1,600 762 388 800 24
Potato slices 40 0.25 1,500 762 388 800 24
Potato pulp 10 0.20 1,000 1,356 394 200 24
Potato chips and fries 30 0.20 2,000 950 400 600 24
Cooked cull dry beans 15 1.50 1,400 1,390 260 300 24
_____________________________________________________________________________
___________________________________________________________________
Diet Formula calculating value
By-products ME of by-product (cents/lb.)a
___________________________________________________________________
(kcal/lb.)
Corn-soy standard grower diet 1,458
Dry milk by-products
Dried whole milk 1,530 1.05b(50C+148S+2P)*:200
Dried skim milk 1,463 1.01(20C+178S+2P):200
Dried buttermilk 1,450 0.99(40C+158S+2P):200
Dried whey 1,454 1.00(146C+52S+2P):200
Dried whey product 1,436 0.98(100C+96S+4P):200
Dry meat by-products
Animal fat 1,580 1.08(132C-10S-2P):120
Meat meal 1,460 1.00(-32C+115S+17P):100
Meat and bonemeal 1,460 1.00(-21C+97S+24P):100
Flash dried blood meal 1,450 0.99(-161C+265S-4P):100
Hydrolyzed hog hair 1,444 0.99(-23C+83S):60
Hydrolyzed feather meal 1,443 0.99(12C+48S):60
Poultry by-product meal 1,456 1.00(-32C+88S+4P):60
Dry hatchery by-products
Hatchery by-product meal,
broiler type chick 1,450 0.99(30C+30S):60
Hatchery by-product meal,
egg chick type 1,443 0.99(15C+45S):60
Grain by-products
Corn bran 1,428 0.98(194C+6S):200
Hominy feed 1,400 0.96(1,164C+36S):1,200
Corn gluten feed 1,378 0.95(336C+64S):400
Corn gluten meal 1,438 0.98(306C+94S):400
Wheat bran 1,400 0.96(142C+58S):200
Wheat middlings 1,400 0.96(500C+100S):600
Rice bran 1,428 0.98(336C+64S):400
Rice bran, fat extracted 1,428 0.98(164C+36S):200
Rice polishings 1,458 1.05(352C+48S):400
Brewers dried grains 1,408 0.97(141C+59S):200
Distillers dried grains 1,438 0.98(164C+36S):200
Distillers dried grains,
w solubles 1,462 1.00(156C+44S):200
Bakery and sugar by-products
Dried bakery by-product 1,518 1.04(773C+27S):800
Cane molasses 1,414 0.97(194C+6S):200
Dried cane bagasse 1,408 0.97(96C+4S):100
Beet molasses 1,414 0.97(198C+2S):200
Dried beet pulp 1,436 0.98(76C+24S):100
Corn molasses 1,428 0.98(209C-9S):200
Salvage candy 1,472 1.01(427C-27S):400
Dry potato and bean by-product
Potato meal 1,378 0.95(389C+11S):400
Potato flakes 1,498 1.03(788C+12S):800
Potato slices 1,458 1.00(788C+12S):800
Potato pulp 1,408 0.97(194C+6S):200
Potato chips and fries 1,608 1.10C
Cooked cull dry beans 1,442 0.99(160C+140S):300
___________________________________________________________________
a To calculate value of by-product in cents per pound, enter the
current prices of corn (C), soybean meal 44 (S), and dicalcium
phosphate (P) in cents per pound. For example, if the current
price of corn is 4.5//lb. ($2.52/bu.), soybean meal is 9//lb.
($180/ton), and dicalcium phosphate is 14//lb. ($280/ton), then
the value of dried whole milk is 1.05 (50 x 4.5/ + 148 x 9/ + 2 x
14/) : 200 = 8.3//lb. At these prices if you can obtain the dried
whole milk for less than 8.3//lb. ($166/ton) you might consider
purchasing this by-product but only after you have satisfactorily
considered the important questions at the beginning of this fact
sheet.
b This coefficient is obtained by dividing the ME value of this
diet (1,530 kcal/lb.) by the ME value of the corn-soy standard
diet (1,458 kcal/lb.). Thus, 1,530 : 1,458 = 1.05.
* Numbers within the parentheses are the pounds of corn, soybean
meal, and dicalcium phosphate replaced by the by-product. For
example, 200 lb. of dried whole milk replaces 50 lb. of corn, 148
lb. of soybean meal, and 2 lb. of dicalcium phosphate.
NEW 6/87 (5M)
______________________________________________
Cooperative Extension Work in Agriculture and Home Economics,
State of Indiana, Purdue University and U.S. Department of Agri-
culture Cooperating. H.A. Wadsworth, Director, West Lafayette,
IN. Issued in furtherance of the Acts of May 8 and June 30, 1914.
It is the policy of the Cooperative Extension Service of Purdue
University that all persons shall have equal opportunity and
access to our programs and facilities.
.