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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Improving human nutrition by feeding DDGS to layer hens

Authors
item Moser, Jill
item Trupia, Sabrina -

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 12, 2013
Publication Date: N/A

Technical Abstract: In a previous study of the quality of lipids in DDGS versus corn conducted at NCERC, it was established that DDGS has high levels of unsaturated fatty acids. Other studies have shown that DDGS also has high antioxidants, dietary fiber, and xanthophylls, all of which have been shown to have beneficial effects in fighting heart disease and cancers. The feed market has traditionally been the end-user of DDGS, and one of the markets as yet almost untapped has been that of human nutrition. At the intersection of animal and human nutrition are eggs. The purpose of the study was to characterize the nutritional qualities of eggs produced by layer hens who had been fed a diet that included DDGS in order to eventually correlate it to human diet. A feeding trial with layer hens, using regular DDGS and low fat DDGS from backend de-oiling production was conducted at the University of Georgia. The nutritional quality of eggs was then examined and correlated with the quality of the DDGS feed. This work was conducted at NCERC, with collaboration by USDA scientists at Tufts University and the National Center for Agricultural Research and Utilization (NCAUR) in Peoria. The nutrients in eggs, DDGS and diets tested include amino acids, minerals, cholesterol, phospholipids, carotenoids, vitamin E, fatty acids, antioxidant capacity and malondialdehyde in egg yolk. We will present the results of this study and the implications to human nutrition.

Last Modified: 4/17/2014
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