Research Article Open Access

Effects of Yellow Grease Addition to Tom Turkey Rations Containing DDGS with Different Fat Contents

Authors

Thomas A. Kubas
University of Missouri, 116 Animal Sciences Research Center, 920 East Campus Drive, MO 65211, Columbia, USA
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CORRESPONDING AUTHOR
Jeffre D. Firman
University of Missouri, 116 Animal Sciences Research Center, 920 East Campus Drive, MO 65211, Columbia, USA
Published on: February 15, 2015
DOI 10.3923/ijps.2015.127.134
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Abstract

In the recent past, fat levels in Dried Distillers Grain with Solubles (DDGS) have changed due to the extraction of corn oil during the ethanol production process as the value of the oil has been seen as a profitable addition to the process. Due to the price of DDGS and the huge quantities available, continued and possibly increased use of DDGS is foreseen; however, the lowered fat content of the new products makes their use more difficult giventhe already reduced energy diets currently being fed due to the high cost of fat addition. The objective of this study was to determine if utilization of a rendered fat (yellow grease) could be used as a replacement for the fat removed from these products. The experiment was conducted on Nicholas 500 tom turkeys using three treatments. The three treatments included low fat DDGS, low fat DDGS+fat addition (yellow grease) to match a high fat DDGS and high fat DDGS at 10 and 20% inclusion rate (starter and grow-finish diets). The low fat DDGS treatment without fat addition acted as the negative control and was fed as a direct replacement for the high fat DDGS to demonstrate any loss in performance. In the following study these treatments were replicated 16 times with 10 turkeys per pen to 19 weeks of age. There was no difference in weight gain between the treatments. Feed efficiency was significantly improved in the low fat DDGS+yellow grease treatment when compared to the low fat DDGS treatment. Feed efficiency was better in all cases with the high fat DDGS, but was not statistically different. Fat pad increased slightly in the yellow grease fed turkeys as well and chilled carcass was also larger. In conclusion, while it is difficult to pick up statistical differences with such small changes in energy when feeding high fat versus low fat DDGS (60 kcal differences), it would appear that the replacement of the lost oil with yellow grease does restore feed efficiency in tom turkeys.

Keywords:

Energy, fat addition, Turkeys

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Copyright (c) 2015 Asian Network for Scientific Information

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This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Kubas, T. A., & Firman , J. D. (2015). Effects of Yellow Grease Addition to Tom Turkey Rations Containing DDGS with Different Fat Contents. International Journal of Poultry Science, 14(3), 127–134. https://doi.org/10.3923/ijps.2015.127.134
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