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Journal articles on the topic 'Brewers grains'

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Published: 4 June 2021

Last updated: 3 February 2022

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1

Udedibie, A. B. I., and O. O. Emenalom. "Preliminary Observations On The Use Of Maize/ Sorghum Based Dried Brewer's Grains Fortified With Palm Oil For Finishing Broilers." Nigerian Journal of Animal Production 20 (January 5, 2021): 104–10. http://dx.doi.org/10.51791/njap.v20i.2108.

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Production of beer based on maize and sorghum gives rise to a byproduct (brewer's grains) which appears less fibrous and more nutritious than the conventional barley-based by-product. Studies were conducted to determine its proximate composition and effect as broiler finisher diet when fortified with 8% palm oil, 3% bone meal and 0.25% of lysine, methionine, salt and trace mineral/vitamin premix, respectively. The maize/sorghum based dried brewer's grains so treated was compared with a conventional commercial broiler finisher diet in a 4-week feeding trial involving 6-week old broiler chicks of Anak breed. The maize/sorghum based dried brewers' grains contained 28.64%, 6.5%, 7.27%, 12.42% and 45.17% crude protein, fat, total ash, fibre and NFE, respectively. Fortified maize/sorghum based brewers’ grains supported weight gain for finisher broilers comparable to the control, the commercial finisher diet.

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2

Veres, A. A., M. M. Kryvyi, V. P. Slavov, Yu P. Polupan, V. G. Кеbkо, L. O. Dedova, and I. I. Murzha. "EFFECTIVENESS OF FEEDING DRY BREWERS GRAINS TO REPAIR HEIFERS OF THE JERSEY BREED." Animal Breeding and Genetics 57 (April 24, 2019): 16–21. http://dx.doi.org/10.31073/abg.57.02.

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Introduction. An important reserve for increasing the profitability and competitiveness of livestock production would be solving the problem of feed protein deficiency in animal feeding. Significant contribution to the solution of this problem can be made by using high-protein waste of oil extraction (meal, cake), alcohol (bard), brewing (brewers grains) industries for feeding purposes. Since the liquid brewers grains is poorly preserved and easily spoiled, especially during the summer, and its transportation over long distances requires large costs, in this regard, there is a current problem of drying the liquid brewers grains and its usage as a high-protein fodder for feeding animals in dry form as part of animal mixed fodder. The purpose of our research is to study the effectiveness of feeding dry brewers grains to repair heifers of the Jersey breed. Research materials and methods. Research on the feeding dry brewers grains effectiveness was carried out on repair heifers of the Jersey breed at the age from 2 to 12 months on the basis of the farm SE “Dan-milk” in Cherniakhiv district of Zhytomyr region. Dry brewers grains produced by private joint-stock company (PJSC) “Obolon” were used for the research. Research result. The content of crude protein in 1 kg of dry brewers grains, which was used in scientific and economic research, was 24.46%, or 244.6 g per 1 kg of dry brewers grains. In order to study the effectiveness of feeding dry brewers grains, three groups of repair heifers of the Jersey breed were formed for the research, 8 heads each, according to the following scheme: one control group of repair heifers, and the other two were research groups. According to the research scheme, the control group of repair heifers received a standard grain mixture without dry brewers grains. The difference in the feeding of repair heifers of research groups consisted in different levels of feeding dry brewers grains, which was included in the grain mix of the II research group in the amount of 15%, and the III research group - in the amount of 20%. As a result of the research, there was an increase in the average daily gains of the II research group heifers, which ration included 15% of dry brewers grains in the mixture composition: for the period from 2 until 6 months – up to 0.811 kg against 0.786 kg, for a period from 6 until 12 months – up to 0.671 kg against 0.657 kg, for a period from 2 until 12 months – up to 0.727 kg against 0.709 kg in the control group. At the age from 9 and 12 months of cultivation of repair heifers of the II research group, which grain mixture included 15% of dry brewers grains, there was a tendency of the main body measurements increase: height at the withers, chest girth and oblique torso length, compared with the repair heifers of the control group. In heifers of the III research group, which ration included 20% of dry brewers grains of the grain mixture, the main body measurements were lower than in heifers of the control and II research groups. While studding main hematological indicators of the repair heifers of the control and research groups at the age of 6 and 12 months of cultivation, it was found that the inclusion of 15% of dry brewers grains in the grain mixture of the ration of the repair heifers of the II research group improved their passage of biosynthetic processes and the use of nitrogen, which indicates a tendency to increase in their blood total protein content compared to the control group primarily due to globulins, which indicates an improvement of immune-protective properties in the heifers of this group. The increase in the content of total protein and globulins against the control group in the heifers of the III research group, grain mixture for which included 20% of dry brewers grains, was manifested to a lesser degree. Summary. The inclusion of dry brewers grains in the grain mixture of the rations of repair heifers of the Jersey breed of the II research group in the amount of 15% of the total weight of the grain mixture, provided an increase in their average daily gains compared to the repair heifers of the control group and amounted to for the period from 2 until 6 months – 3.2%, for the period from 6 until 12 months – 2.1%, for the period from 2 until 12 months –2.6% with a tendency to increase the main measurements at the age of 9 months: height at the withers up to 104.0 cm against 103.5 cm, chest girth – 142.8 cm against 141.4 cm, oblique torso length – 131.8 cm against 131.4 cm in the control group.

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3

Danilchenko, A. S., K. R. Siyukhov, T. G. Korotkova, and V. N. Khachaturov. "Physical and chemical indicators of raw spent grain." New Technologies 16, no. 6 (February 20, 2021): 28–36. http://dx.doi.org/10.47370/2072-0920-2020-16-6-28-36.

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The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use PILSNER MALT by «Kurskiy Malt» and produce beer using classic technology. The content of sugar and starch in absolutely dry matter is higher in brewer’s grains of the Maykop brewery, which indicates a deeper additional sugar starch used in the technology of the Belorechensk brewery. The presence of essential amino acids methionine, arginine, valine, threonine, etc. characterizes the nutritional value of the grain. The content of crude protein in the brewer grains of the Belorechensk brewery is higher compared to that in the Maykop brewery grains, 5,1% and 4,2%, respectively, and the content of nitrogen-free extractive substances is higher in the brewer grains of the Maykop brewery and makes up 9,3% and 8,8% in spent grains of the Belorechensk brewery. The data obtained are consistent with the data of other researchers. Due to the high moisture content in the Maykop brewer’s grains, its indicators have been determined after moisture draining through a sieve. Analysis of the technological stages of beer production has shown that a pasteurization unit was installed at the Belorechensk brewery before bottling beer, which helps to increase its shelf life and destroy the active action of microorganisms, but to reduce the saturation of the beer taste.

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4

Rowlinson, P., S. P. Marsh, and W. Taylor. "Moist wheat distillers grains for grass silage fed beef cattle." Proceedings of the British Society of Animal Science 1995 (March 1995): 149. http://dx.doi.org/10.1017/s0308229600029159.

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Brewery and distillery co-products such as Brewers Grains and Draff have long been recognised as effective forage replacers within cattle rations. Recently the value of these feeds as concentrate replacers has been demonstrated (Hyslop and Roberts 1990, Forbes and Johnson 1990) with 4kg of concentrates being typically replaced by 16kg of Brewers Grains or Draff within dairy cow rations.Moist wheat distillers grains (Supergrains) contain higher levels of dry matter, energy and protein compared to Brewers Grains or Draff. At the single distillery producing the co-product, the main raw material used is wheat with a small quantity of malting barley to assist in the enzyme conversion of starch. The cereals and yeast used in the process pass through the entire fermentation and distillation process with the material left after the spirit has been distilled off being concentrated by centrifugation to form Supergrains with a dry matter (g/kg), metabolisable energy (MJ/kg DM) and crude protent content (g/kg DM) of 260, 14.0 and 320 respectively..The objective of this work was to evaluate the effect of replacing concentrates with Supergrains with bulls fed ad libitum grass silage.

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5

Shand, P. J., J. J. McKinnon, and D. A. Christensen. "Eating quality of beef from animals fed wet brewers' grains and wheat-based wet distillers' grains." Canadian Journal of Animal Science 78, no. 1 (March 1, 1998): 143–46. http://dx.doi.org/10.4141/a97-071.

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The eating quality of beef from steers fed either conventional, brewers' grain or wheat-based distillers' grain rations during backgrounding and finishing was assessed. Carcass traits, raw proximate composition and fatty acid composition of the longissimus muscle were generally unaffected (P < 0.05) by dietary treatment. Furthermore, diet had no effect on sensory properties (tenderness, juiciness, flavor) and shear values of loin roasts. Thus, beef producers can take advantage of these alternative protein sources to provide lean, nutritious beef for consumers. Key words: Feed, diet, beef, wet brewers' grains, wet distillers' grains, sensory evaluation

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6

Armentano, L. E., T. A. Herrington, C. E. Polan, A. J. Moe, J. H. Herbein, and P. Umstadt. "Ruminal Degradation of Dried Brewers Grains, Wet Brewers Grains, and Soybean Meal." Journal of Dairy Science 69, no. 8 (August 1986): 2124–33. http://dx.doi.org/10.3168/jds.s0022-0302(86)80644-0.

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7

Lima, P. J. D. O., P. H. Watanabe, R. C. Cândido, A. C. S. Ferreira, A. V. Vieira, B. B. V. Rodrigues, G. A. J. Nascimento, and E. R. Freitas. "Dried brewers grains in growing rabbits: nutritional value and effects on performance." World Rabbit Science 25, no. 3 (September 28, 2017): 251. http://dx.doi.org/10.4995/wrs.2017.6813.

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<p>Two assays were carried out to determine i) the nutritional value of dried brewers’ grains and ii) the effects of inclusion of this ingredient in growing rabbit diets on animal performance and economic performance of the breeding unit. In the digestibility assay, a total of 28 male rabbits were distributed in 2 groups differing in the diet offered to animals: a reference diet (35.51% neutral detergent fibre and 16.50% crude protein [CP]) and a test diet (60% of reference diet and 40% of dried brewers grains). The dried brewers’ grain contained 37.9% of CP and 3371 kcal digestible energy/kg dry matter. In the performance study, 80 weaned rabbits (40 males and 40 females) were allotted at 40 d of age to 5 groups differing in the inclusion levels of dried brewers’ grains (0, 7, 14, 21 and 28%) from 40 d to 90 d of age. Inclusion of dried brewers’ grains did not affect the live weight at 90 d, the feed intake between 40 d and 90 d or the dressing percentage of rabbits (on average 223 g, 96 g/d and 51.3%, respectively). There was no effect of diet on the meat quality parameters (69.5% water holding capacity, 25.6% cooking loss, 3.4 kg/cm<sup>2</sup> Warner-Bratzler shear force and pH 5.70) and inclusion levels above 14% reduced the feed cost (–18%; P</p>

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8

Udedire, A. B. I., and L. E. Chase. "IN VITRO PROTEIN SOLUBILITY AND SOLUBILIZATION OF SELECTED FEEDSTUFFS FOR RUMINANT FEEDING." Nigerian Journal of Animal Production 10 (January 19, 2021): 119–23. http://dx.doi.org/10.51791/njap.v10i.2722.

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Protein solubility in mineral buffer, and protein degradability with bacterial protease, of condensed distillers solubles, distillers dried grains, brewers dried grains, raw, roasted and extruded soybeans, corn silage, haycrop silage, hay, corn gluten feed, multiage solulac and lactosy-urea (Ewoplus) were investigated for use in ruminant feeding. The proteins of distillers dried grains, brewers dried grains, roasted and extruded soybeans and corn gluten meal were highly Insoluble in mineral buffer with average solubilities of 4.50%, 10.47%, 8.07%, 13.12% and 5.40% respectively. Lactosylurea (Ewoplus) was 100% soluble. The protease of streptomyces griseus was used to determine protein degradability. The degradable proteins of distillers grains, brewers grains, raw and roasted soybeans, and corn gluten meal were resistant to protease action. Extruded soybeans, distillers solubles, forage feedstuffs and Ewoplus were readily degradable.

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9

Ivanova, Kristina, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov, and Georgi Kostov. "Phytochemical Composition of Brewers’ Spent Grains." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1 (June 1, 2020): 139–45. http://dx.doi.org/10.2478/aucft-2020-0012.

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AbstractBrewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats. The aim of the present study was to investigate the phenolic content and antioxidant activity (the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP)) of 19 different malt types and their BSG. The highest phenolic content was demonstrated by the BSG of Caraaroma malt, whereas the BSG of Carafa Special type 1 had the highest DPPH radical scavenging activity and ferric reducing antioxidant power. Based on the results obtained, malts with the highest biological value were selected for inclusion in the composition of functional foods.

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10

Mbagwu, J. S. C., and G. C. Ekwealor. "Agronomic potential of brewers' spent grains." Biological Wastes 34, no. 4 (January 1990): 335–47. http://dx.doi.org/10.1016/0269-7483(90)90034-p.

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11

Polan, C. E., T. A. Herrington, W. A. Wark, and L. E. Armentano. "Milk Production Response to Diets Supplemented with Dried Brewers Grains, Wet Brewers Grains, or Soybean Meal." Journal of Dairy Science 68, no. 8 (August 1985): 2016–26. http://dx.doi.org/10.3168/jds.s0022-0302(85)81063-8.

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12

Ibeawuchi, J. A., and A. O. Akinsoyinu. "A NOTE ON PROTEIN REQUIREMENT OF FRIESIAN COWS FOR MAINTENANCE IN A TROPICAL ENVIRONMENT." Nigerian Journal of Animal Production 14 (January 16, 2021): 95–103. http://dx.doi.org/10.51791/njap.v14i.2621.

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Four dry non pregnant Friesian cows averagely weighing 376 +19.2kg were in a 4x4 Latin square design, assigned to four dietary treatments: (A) hay (Digitaria ezilis), (B) hay plus brewers dried grains, (C) brewers dried grains plus 5% molasses and (D) brewers dried grains plus 10% molasses, to assess the protein requirement for maintenance. The mean metabolic faecal nitrogen (MFN) and endogenous urinary nitrogen (EUN) values were 0.361 0.022g/1003 DM intake and 0.079 0.024g/day /w0.75 kg respectively. The mean biological values (BV) were 53.5 72.4, 58.4 and 58.1 for treatinents A, B, C and D. These MFN EUN and BV values facilitated the use of factorial equation, which gave average daily digestible crude protein (DCP) requirement for maintenance as 1.45g/W0.75 kg (0.94 -- 2.85).

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13

Weger, Andreas, Rolf Jung, Fabian Stenzel, and Andreas Hornung. "Optimized Energetic Usage of Brewers' Spent Grains." Chemical Engineering & Technology 40, no. 2 (December 21, 2016): 306–12. http://dx.doi.org/10.1002/ceat.201600186.

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14

Pattinson, S. E., A. Locke, and C. M. Minter. "Grainbeet as a feed for ewes in late pregnancy." Proceedings of the British Society of Animal Science 1998 (1998): 101. http://dx.doi.org/10.1017/s0308229600033146.

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Within early lambing systems, there is a heavy reliance on concentrate feeding in late pregnancy. Therefore, the possibility of replacing conventional dietary ingredients (e.g. barley, fishmeal) with cheaper by-products, such as sugar beet pulp and brewers grains, is of particular interest. Pelleted distillers barley grains fed with molassed sugar beet nuts have been shown to be a suitable feed for pregnant ewes (Merrell and Hyslop, 1994). However, some health problems have been noted when feeding malt distillers wet grains (Vipond and Lewis, 1993). The objective of this trial was to investigate the effect of feeding grainbeet (a mix of 5 parts brewers grains to 1 part molassed sugar beet pulp) on ewe performance, colostrum production and lamb performance.

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15

Doležal, Petr, Ladislav Zeman, Jan Doležal, Václav Pyrochta, Petr Mareš, and František Lád. "Effects of absorbens supplementation on the fermentation quality of brewers' grains silage." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 54, no. 1 (2006): 15–22. http://dx.doi.org/10.11118/actaun200654010015.

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In the experiment was the effect of absorbens supplementation on the fermentation quality of brewers´ grains silage by comparing with the untreated control. As effective substance of experimental groups were barleygroats and malt sprouts. The addition of malt sprouts „B“ and barleygroats „C“ in our experiment conditions increased statistically significantly (P<0.01) the content of DM in silage. The addition of malt sprouts decreased pH value in experimental silage (4.29±0.007) in comparison with control silage (4.43±0.049). The malt sprouts increased significantly (P<0.01) the contents of lactic acid (67.15±2.796 g/kg DM), sum of acids (84.30±2.97 g/kg DM) and decreased (P<0.01) in the trial the ethanol content (0.51±0.102 g/kg DM) and acetic acid content (17.15±0.227 g/kg DM). Silage with malt sprouts has the highest (P<0.01) ammonia content from all silages in trial (966,67±33,33 mg/kg DM). The use of absorbens inhibited significantly (P<0.01) in comparison with control silage (without absorbens) the content of propionic and butyric acid production. Brewers´grain silage with malt sprouts and barleygroats addition were free of butyric and propionic acid, but had higher lactic acid content. These results indicate that malt sprouts addition in the ensiling process may improve the fermentation quality of the brewers´grain silage.

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16

Atamanyuk, V. M., A. I. Terlych, and O. M. Khalaniya. "FILTRATION DRYING OF BREWERS GRAINS – BREWING INDUSTRY WASTE." Scientific Bulletin of UNFU 26, no. 8 (December 29, 2016): 264–70. http://dx.doi.org/10.15421/40260841.

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17

Bochmann, G., B. Drosg, and W. Fuchs. "Anaerobic digestion of thermal pretreated brewers' spent grains." Environmental Progress & Sustainable Energy 34, no. 4 (April 6, 2015): 1092–96. http://dx.doi.org/10.1002/ep.12110.

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18

Bochmann, G., B. Drosg, and W. Fuchsa. "Anaerobic digestion of thermal pretreated Brewers' spent grains." Environmental Progress & Sustainable Energy 34, no. 6 (November 12, 2015): 1832. http://dx.doi.org/10.1002/ep.12266.

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19

Mallen, Elliot, and Vesna Najdanovic-Visak. "Brewers' spent grains: Drying kinetics and biodiesel production." Bioresource Technology Reports 1 (March 2018): 16–23. http://dx.doi.org/10.1016/j.biteb.2018.01.005.

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20

Isikwenu, Jonathan Ogagaoghene. "Performance, Haematology and Serum Chemistry of Weaner Rabbits Fed Urea-Treated and Fermented Brewer’s Dried Grains Groundnut Cake-Based Diets." Agricultura tropica et subtropica 46, no. 3 (September 1, 2013): 81–85. http://dx.doi.org/10.2478/ats-2013-0014.

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Abstract The effects of replacing groundnut cake (GNC) with urea-treated and fermented brewer’s dried grains in weaner rabbits diets on the performance, haematology and serum chemistry was investigated. Urea-treated and fermented brewer’s dried grains were used to replace GNC at 0, 25, 50, 75 and 100% levels in weaner rabbits´ diets. Diets were formulated to be isonitrogenous and isocaloric to provide 18% crude protein and 11.00 MJ/kg metabolizable energy. Weaner rabbits of mixed breeds and sexes, aged 8 weeks, were randomly allocated to five treatment groups on equal weight and sex basis. They consisted of two rabbits per replicate and six rabbits per treatment. They were fed ad libitum in hutches for ten weeks. Significant (P < 0.05) differences were observed in final body weight, daily body weight gain, feed intake, feed conversion ratio, white blood cell count (WBC), glucose and sodium content for all treatment groups. Results indicate that urea-treated and fermented brewers dried grains can be used to replace up to 75% GNC (18.00% of the diet) as an alternative plant protein source. Mortality level (3 - 7%) was normal and evenly spread across treatment groups.

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21

Lewis, M., and B. G. Lowman. "Ensiled Distillers or Brewers Grains as the Sole Diet for Beef Cattle." Proceedings of the British Society of Animal Production (1972) 1989 (March 1989): 132. http://dx.doi.org/10.1017/s0308229600011223.

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Malt distillers grains (MDG) and brewers grains (BG) are the fibrous residues remaining after the extraction of sugars from malted barley during the process of malt whisky and beer production, respectively. MDG and BG are popular supplements in beef finishing diets with up to 15kg/head/day being fed on Scottish farms (Lilwall, Smith and Wood, 1983). However, in some areas, close to distilleries and breweries, and particularly during the summer months, MDG and BG can be bought cheaply and ensiled, and could be fed to appetite as the sole or major part of the diet. This investigation explores this possibility.Some unusual limitations of MDG and BG as a complete diet are that they are virtually devoid of soluble minerals such as Na and K and are low in some trace elements and vitamins. They also contain high levels of unsaturated fats which depress fibre digestion and voluntary dry matter intake (Miller et al., 1970). This effect can be partly overcome by supplementation with calcium carbonate (El Hag et al., 1972) probably by the formation of insoluble calcium soaps of fatty acids in the rumen. Based on these considerations a mineral/vitamin mix was designed specifically to supplement these materials.

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22

Bruchem, J. van, S. M. G. Rouwers, G. A. Bangma, S. C. W. Lammers-Weinhoven, and P. W. M. van Adrichem. "Digestion of proteins of varying degradability in sheep. 2. Amount and composition of the protein entering the small intestine." Netherlands Journal of Agricultural Science 33, no. 3 (August 1, 1985): 273–84. http://dx.doi.org/10.18174/njas.v33i3.16841.

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Sugarbeet pulp, citrus pulp, sugarbeet molasses and minerals and vitamins were mixed with different amounts of groundnut expeller, potato protein, peas or dried brewers' grains to give 6 concentrates with protein solubility from 7 to 51%. The concentrates (600 g daily) were given with rye grass (300 g daily) to 2 mature Texel wethers with an infusion tube into the abomasum and cannulae in the cranial duodenum and terminal ileum. Degradation of dietary protein in the rumen and synthesis of microbial protein were estimated from diaminopimelic acid and amino acid profiles. The extent of protein degradation in the rumen was almost independent of dietary protein content but varied with the nature of the diet. Degradability decreased in the order, groundnut expeller and peas, brewers' grains, potato protein. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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23

Ojowi, M., J. J. McKinnon, A. Mustafa, and D. A. Christensen. "Evaluation of wheat-based wet distillers' grains for feedlot cattle." Canadian Journal of Animal Science 77, no. 3 (September 1, 1997): 447–54. http://dx.doi.org/10.4141/a96-117.

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This study was conducted to determine the nutritive value of wheat-based wet distillers' grains (WDG) for ruminants. Chemical composition and in situ rumen degradability characteristics of WDG were compared with wet brewers' grain (WBG). The in situ trial involved three 48 h incubations utilizing one ruminally fistulated cow. Trail 2 compared the value of WDG in growing and finishing rations relative to WBG and a control based on standard feed ingredients. Relative to WBG, WDG had greater (P < 0.05) NDF and ADL and similar ADF and CP levels. Fractionation of CP indicated that WDG contained more (P < 0.05) neutral detergent and less acid detergent insoluble CP than WBG. Effective degradability of DM, CP, NDF and ADF in WDG exceeded (P < 0.05) WBG. Animal performance in the growing period was similar (P > 0.01) among treatments. During the finishing period the control fed steers grew faster (P < 0.05) than WBG fed steers. WDG fed steers exhibited more (P < 0.05) intermuscular fat than control or WBG fed steers and less (P < 0.05) subcutaneous fat than WBG fed steers. It was concluded that WDG is more degradable than WBG and thus cannot be considered as good a source of rumen undegraded protein. WDG can be used effectively as an energy and protein source for growing and finishing cattle. Key words: distillers' grains (wet), brewers' grains (wet), rumen degradability, cattle, gain, carcass

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24

Majer, Vladimír. "Appreciation of qualities of fresh and ensiled brewers grains during storage." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 56, no. 4 (2008): 247–56. http://dx.doi.org/10.11118/actaun200856040247.

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The main objective of this paper is to assess the changes of content of essential organic nutrients, yeasts and moulds and effect of aerobic fermentation when the fresh (untreated) and treated brewers grains (BG) is stored in the stall conditions. Both the fresh brewers grains from Radegast brewery and that treated by mixture of sodium benzoate (22.9%) sodium propionate (8.3%) and following 90 days anaerobic fermentation were mounded in the entrance of stall and tested in two tests, one during the winter period in February, the other one during the summer period in June. Influence of treatment was evident on the process of fermentation, levels of the nitrogen-free extract substances (NFES) and number of forming colony units (FCU) of moulds in the winter period. The fermentation activities in both tested masses were documented, however the decrease of intent of NFES in treated variants was highly conclusive (P < 0.01) lower than that of untreated variants. Stagnation of increase of formol titration in treated BG matches the same tendency. Significant (P < 0.01) limitation of mould growth was noted at treated BG, the number of FCU of moulds stagnated since 1st to 5th to day of testing. On the other hand the number of FCU of moulds in untreated BG was redoubled after 4 days since the start of testing. Treatment influenced monitored parameters above all in the early gout after the start of testing. NFES content in untreated BG in February statistically highly conclusive (P < 0.01) fell from average values 502.99 ± 8.704 in 1st day of testing on 437.533 ± 18.877 g . kg dry matter in 6th day of testing while at treated BG was fall behind the same period only conclusive (P < 0.05). There was ascertained highly conclusive growth (P < 0.01) of level of formol titration from 0.004 ± 0.001 in 1st day to 0.178 ± 0.038 in 6th day of the same testing at untreated BG, while the level of formol titration stagnated at treated BG. In June content of NFES at untreated BG statistically conclusive (P < 0.05) declined from 455.578 ± 9.515 in 1st day on 432.92 ± 9.515 g . kg dry mater in 5th day of testing. Near NFES content at treated BG statistically conclusive (P < 0.05) declined as late as 7th day. Alike formol titration level at untreated BG surged from 0.008 ± 0.001 in 1st day on 0.087 ± 0.036 in 5th day, on the contrary at treated BG come to statistically highly conclusive (P < 0.01) growth as late as 7th day of testing.Both monitoring demonstrate that the treatment of BG by mixture of sodium benzoate (22.9%) and sodium propionate (8.3%) and its subsequent 90 day anaerobic fermentation will reduce activity of moulds and fall of included NFES and retarded resolution of protein on subsequent manipulation up deliver form silage bag and during a short-period storage in stall.

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Kavalopoulos, Michael, Vasileia Stoumpou, Andreas Christofi, Sofia Mai, Elli Maria Barampouti, Konstantinos Moustakas, Dimitris Malamis, and Maria Loizidou. "Sustainable valorisation pathways mitigating environmental pollution from brewers’ spent grains." Environmental Pollution 270 (February 2021): 116069. http://dx.doi.org/10.1016/j.envpol.2020.116069.

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UCHEGBU, M. C., and A. B. I. UDEDIBIE. "MAIZE /SORGHUM - BASED DRIED BREWERS' GRAINS IN BROILER FINISHER DIETS." Nigerian Journal of Animal Production 25, no. 1 (January 6, 2021): 13–16. http://dx.doi.org/10.51791/njap.v25i1.2178.

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A 4- - day feeding trial was conducted to dermine the optianal substitution level of maize/sorghum - hased dried brewers' grains (MSDBG) for maize in broiler finisher diets. Six experimental broiler finisher diets were formulated such that 25%, 50% and 75% of the maize in diet 1 (the control) were replaced with MSDBG in diets 2, 3, and 4, respectively while diets 5 and 6 were like 3 and 4, respectievly but fortified with 4% palm oil,. Each diet was fed to a group of 48 broiler chicks for 40 days (week 4 to week 10 of age). There were no significant (P > 0.05) differences among the groups in growth rate (43,95, 45,52, 45,11, 43,01, 45,80 and 43,92g/day, respectively). At replacement levels of 50% and 75% with or without palm oil, the birds consumed significantly (P < 0.05) more feed than the group on the control diet (140.0, 151.4, 177.3, 174. 6, 174.2, 167.1 g/day, respectively). feed conversion ratio of the MSDRG groups was consequently sigificantly (P < 0.05) inferior to the control. Addition of palm oil did not produce any notiocable effect on te performance of the birds. Feed cost for production of a kilogram of brioler was markedly reduced at the 75% replacement level.

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Abasiekong, S. F. "Effects of fermentation on crude protein content of brewers dried grains and spent sorghum grains." Bioresource Technology 35, no. 1 (January 1991): 99–102. http://dx.doi.org/10.1016/0960-8524(91)90088-2.

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West, J. W., L. O. Ely, and S. A. Martin. "Wet Brewers Grains for Lactating Dairy Cows During Hot, Humid Weather." Journal of Dairy Science 77, no. 1 (January 1994): 196–204. http://dx.doi.org/10.3168/jds.s0022-0302(94)76942-3.

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FOX, DANNY G., TED PERRY, RICHARD H. ECKERLIN, KERRY L. MANZELL, KEVIN P. KENNY, LESLIE D. APPEL, and DONALD J. LISK. "BREWERS GRAINS AS A SOURCE OF SELENIUM IN BEEF CATTLE RATIONS." Journal of Food Safety 10, no. 1 (April 1989): 43–47. http://dx.doi.org/10.1111/j.1745-4565.1989.tb00006.x.

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Filho, I. C. Pires, J. Broch, C. Eyng, I. M. Silva, C. Souza, A. S. Avila, L. D. Castilha, E. H. Cirilo, G. L. S. Tesser, and R. V. Nunes. "Effects of feeding dried brewers grains to slow-growing broiler chickens." Livestock Science 250 (August 2021): 104561. http://dx.doi.org/10.1016/j.livsci.2021.104561.

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31

Nakonechniy, Nikolay Vladimirovich, and Dinara Vladimirovna Ibragimova. "Complex composts influence on the growth and dynamics of vermiculture number." Samara Journal of Science 9, no. 4 (November 30, 2020): 121–24. http://dx.doi.org/10.17816/snv202094118.

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The paper examines the influence of complex composts from waste water residues and brewers grains on the growth dynamics of Eisenia foetida vermiculture in greenhouse conditions as a regional aspect of sustainable development of the Ugra territory. The substrates were used: soil with a total humus content of 1,83 0,51%, waste water residues, brewers pellet, plants, food waste, paper, bird droppings, microbiological additive Tamir, as well as 50 immature worms Prospector. The experience lasted 30 days. Each compost variant contained 7 replications with microbiological additive Tamir and worms, as well as 2 controls without worms: with and without microbiological additive Tamir. Composite composts showed a positive trend in the increase in the number of earthworms and their total weight. A decrease in the mass of the substrate after vermicomposting using the microbiological preparation Tamir was observed in all variants. A statistically regular decrease in the mass of the substrate with time was established due to the growth of worms. The optimum temperature for the development of worms is +21C, and the pH values at which a high number of worms were observed are in the range from 7,8 to 8,2. Thus, all types of complex composts can be used. The process of decomposition and positive dynamics of growth of worms was observed everywhere at different rates. The use of brewers grains in a raw state is possible with the introduction of 1025% of the total mass of the compostable substrate with organic components having a sorption capacity.

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Ferreira, Monteiro, Calado, Silva, Brito, and Vilarinho. "Experimental and Modeling Analysis of Brewers´ Spent Grains Gasification in a Downdraft Reactor." Energies 12, no. 23 (November 20, 2019): 4413. http://dx.doi.org/10.3390/en12234413.

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The first part of the current reported work presents experimental results of brewers’ spent grains gasification in a pilot-scale downdraft gasifier. The gasification procedure is assessed through various process characteristics such as gas yield, lower heating value, carbon conversion efficiency, and cold gas efficiency. Power production was varied from 3.0 to 5.0 kWh during the gasification experiments. The produced gas was supplied to an internal combustion engine coupled to a synchronous generator to produce electricity. Here, 1.0 kWh of electricity was obtained for about 1.3 kg of brewers’ spent grains pellets gasified, with an average electrical efficiency of 16.5%. The second part of the current reported work is dedicated to the development of a modified thermodynamic equilibrium model of the downdraft gasification to assess the potential applications of the main Portuguese biomasses through produced gas quality indices. The Portuguese biomasses selected are the main representative forest residues (pine, eucalyptus, and cork) and agricultural residues (vine prunings and olive bagasse). A conclusion can be drawn that, using air as a gasifying agent, the biomass gasification provides a produced gas with enough quality to be used for energy production in boilers or turbines.

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Pratap Singh, Anubhav, Ronit Mandal, Maryam Shojaei, Anika Singh, Przemysław Łukasz Kowalczewski, Marta Ligaj, Jarosław Pawlicz, and Maciej Jarzębski. "Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source." Sustainability 12, no. 9 (May 1, 2020): 3660. http://dx.doi.org/10.3390/su12093660.

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Brewers’ spent grains (BSGs) are the most important by-product of the brewing industry and are rich in protein and fiber. However, abundant amounts of BSGs are discarded annually worldwide. This project aimed to employ and compare innovative drying techniques to introduce snacks with protein sources derived from leftover BSGs. This study explored the dehydration kinetics of BSGs and the effect of three different drying methods—oven drying (OD), freeze drying (FD), and vacuum microwave drying (VMD)—on their protein content and functionality. Then, an energy and exergy analysis for the drying methods was given. Accordingly, a snack product (baked chips) using the dehydrated BSGs was developed by a sensory panel study to assess consumer acceptability of the final products. It was found that the VMD process took less drying time (48 min) compared to OD (50 min), with higher effectiveness as a drying process. VMD-treated BSG also showed moderate protein functionality and the highest overall acceptability when used in baked chips. Thus, VMD might be used as a sustainable drying technology for thermal treatment and valorization of BSG. In addition to having implications for dietary health, findings can help improve the economy of the breweries and other industries that deal with the processing of grains by valorizing their process waste and contributing to sustainability.

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34

Leaver, J. D., and R. C. Campling. "Supplementation of grazing dairy cows with a brewers grains/treated straw mixture." Proceedings of the British Society of Animal Production (1972) 1990 (March 1990): 46. http://dx.doi.org/10.1017/s0308229600018274.

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Supplementary feeding of grazing dairy cows is often uneconomic, and whilst supplementation with silage (buffer feeding) can be worthwhile, this often leads to a depletion of winter forage stores. In this study, a mixture of brewers grains and treated straw was used as a supplement. Offered as a 1:1 mixture in the dry matter (DM), it is a purchased substitute for grass silage, having a similar cost, and similar metabolisable energy (ME) and crude protein (CP) contents. The high seasonality adjustments to milk price in mid-late season make supplementation potentially worthwhile.Experiments were carried out from April to September in 1988 and 1989, which had moderate and very low rainfall respectively. Each year 20 British Friesian cows which calved December to March (1988 experiment) and February-April (1989) were allocated at random to either treatment B or C. In B, the cows were offered a 1:1 mixture (DM basis) of brewers grains and NaOH treated chopped barley straw for 60 minutes after morning milking. In C, the cows received no supplement. Both groups were fed 1.0 kg/day of concentrates in the milking parlour. Due to the severe drought in 1989, concentrate feeding was increased to 5.0 kg/day for all cows during the last 4 weeks of the experiment. Also, urea-treated whole crop wheat was fed at a level of 2.5 kg DM/day during the last 7 days.

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35

Younker, R. S., S. D. Winland, J. L. Firkins, and B. L. Hull. "Effects of Replacing Forage Fiber or Nonfiber Carbohydrates with Dried Brewers Grains." Journal of Dairy Science 81, no. 10 (October 1998): 2645–56. http://dx.doi.org/10.3168/jds.s0022-0302(98)75822-9.

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36

Martín-García, Beatriz, Federica Pasini, Vito Verardo, Elixabet Díaz-de-Cerio, Urszula Tylewicz, Ana María Gómez-Caravaca, and Maria Fiorenza Caboni. "Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains." Antioxidants 8, no. 8 (August 6, 2019): 282. http://dx.doi.org/10.3390/antiox8080282.

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Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode extraction up, response surface methodology (RSM) was used to study the effects of three factors, namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20 acetone/water (v/v), 55 min, and 400 W. The established method allows the extraction of 1.01 mg/g dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than conventional extraction.

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37

Wilkinson, Stuart, Katherine A. Smart, and David J. Cook. "Optimising the (Microwave) Hydrothermal Pretreatment of Brewers Spent Grains for Bioethanol Production." Journal of Fuels 2015 (November 10, 2015): 1–13. http://dx.doi.org/10.1155/2015/369283.

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For the production of bioethanol from lignocellulosic biomass, it is important to optimise the thermochemical pretreatment which is required to facilitate subsequent liberation of monomeric sugars. Here, we report optimisation of pretreatment conditions for brewers spent grains (BSG) with the main objectives of (1) working at commercially relevant high solids content, (2) minimising energy and chemical inputs, and (3) maximising downstream sugar yields. Studies indicated there to be a play-off between pretreatment solids content, the usage of an acid catalyst, and pretreatment temperature. For example, yields of 80–90% theoretical glucose could be obtained following pretreatment at 35% w/v solids and 200°C, or at 140–160°C with addition of 1% HCl. However, at very high solids loadings (40–50% w/v) temperatures of 180–200°C were necessary to attain comparable sugar yields, even with an acid catalyst. The feasibility of producing bioethanol from feedstocks generated using these protocols was demonstrated (but not optimised) at laboratory scale.

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38

McCarthy, F. D., S. A. Norton, and W. H. McClure. "Utilization of an ensiled wet brewers' grains-corn mixture by growing lambs." Animal Feed Science and Technology 28, no. 1-2 (February 1990): 29–38. http://dx.doi.org/10.1016/0377-8401(90)90065-g.

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39

Westendorf, M. L., J. E. Wohlt, C. J. Sniffen, and R. T. Ward. "Nutrient content of brewers grains produced at a commercial brewery: Variation in protein/nitrogen, fiber, carbohydrate, fat, and minerals." Professional Animal Scientist 30, no. 4 (August 2014): 400–406. http://dx.doi.org/10.15232/pas.2013-01272.

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40

Ridla, M., and S. Uchida. "Fermentation quality and nutritive value of barley straw and wet brewers' grains silage." Asian-Australasian Journal of Animal Sciences 7, no. 4 (December 1, 1994): 517–22. http://dx.doi.org/10.5713/ajas.1994.517.

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41

Ferreira, Sérgio, Eliseu Monteiro, Paulo Brito, Carlos Castro, Luís Calado, and Cândida Vilarinho. "Experimental Analysis of Brewers’ Spent Grains Steam Gasification in an Allothermal Batch Reactor." Energies 12, no. 5 (March 8, 2019): 912. http://dx.doi.org/10.3390/en12050912.

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In this work, brewers’ spent grains (BSG) were evaluated and studied in order to obtain a combustible gas by means of allothermal steam gasification. BSG were preprocessed in a rotary dryer and a pelletizer prior to gasification in an indirectly heated batch reactor. BSG characterization was conducted by means of proximate, ultimate, and thermogravimetric analysis, allowing us to conclude that BSG have characteristics comparable to those of regular lignocellulosic biomasses. Gasification tests were performed in an allothermal bench-scale batch reactor in order to determine the effect of temperature and steam-to-biomass ratio (S/B) in the produced gas. The produced gas was mainly composed of 22.8–30.2% H2, 15.1–22.3% CO, and 7.2–11.1% CH4, contributing to a heating value of 8.11–9.0 MJ/Nm3 with the higher values found for a low S/B ratio and for high temperatures. The performance of the process was assessed by evaluating the cold gas and carbon conversion efficiencies. These indicators were found to be in the ranges 47.0%–52.1% and 57.0%–62.7%, respectively. The main conclusion of this work is that the produced gas obtained from BSG steam gasification has sufficient quality to open other options to beer producers to use their own brewing wastes to satisfy their energy needs, allowing them to progress toward the circular economy concept.

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42

Amoriello, Tiziana, Francesco Mellara, Vincenzo Galli, Monica Amoriello, and Roberto Ciccoritti. "Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains." Foods 9, no. 10 (October 19, 2020): 1492. http://dx.doi.org/10.3390/foods9101492.

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Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.

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Johnson, C. O. L. E., J. T. Huber, and K. J. King. "Storage and Utilization of Brewers Wet Grains in Diets for Lactating Dairy Cows." Journal of Dairy Science 70, no. 1 (January 1987): 98–107. http://dx.doi.org/10.3168/jds.s0022-0302(87)79984-6.

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44

Aguilera-Soto, J. I., R. G. Ramirez, C. F. Arechiga, F. Mendez-Llorente, M. A. Lopez-Carlos, J. M. Silva-Ramos, R. M. Rincon-Delgado, and F. M. Duran-Roldan. "Effect of Feed Additives in Growing Lambs Fed Diets Containing Wet Brewers Grains." Asian-Australasian Journal of Animal Sciences 21, no. 10 (September 3, 2008): 1425–34. http://dx.doi.org/10.5713/ajas.2008.70735.

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45

Faccenda, Andressa, Maximiliane Alavarse Zambom, Deise Dalazen Castagnara, André Sanches de Avila, Tatiane Fernandes, Everline Inês Eckstein, Fernando Andre Anschau, and Cibele Regina Schneider. "Use of dried brewers' grains instead of soybean meal to feed lactating cows." Revista Brasileira de Zootecnia 46, no. 1 (January 2017): 39–46. http://dx.doi.org/10.1590/s1806-92902017000100007.

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46

Aguilera-Soto, J. I., R. G. Ramirez, C. F. Arechiga, F. Mendez-Llorente, M. A. Lopez-Carlos, J. M. Silva-Ramos, R. M. Rincon-Delgado, and F. M. Duran-Roldan. "Zilpaterol Hydrochloride on Performance and Sperm Quality of Lambs Fed Wet Brewers Grains." Journal of Applied Animal Research 34, no. 1 (September 2008): 17–21. http://dx.doi.org/10.1080/09712119.2008.9706933.

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47

Mamuad, L. L., S. H. Kim, Y. J. Choi, A. P. Soriano, K. K. Cho, K. Lee, G. S. Bae, and S. S. Lee. "Increased propionate concentration inLactobacillus mucosae-fermented wet brewers grains and duringin vitrorumen fermentation." Journal of Applied Microbiology 123, no. 1 (June 15, 2017): 29–40. http://dx.doi.org/10.1111/jam.13475.

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48

Wilkinson, Stuart, Katherine A. Smart, Sue James, and David J. Cook. "Bioethanol Production from Brewers Spent Grains Using a Fungal Consolidated Bioprocessing (CBP) Approach." BioEnergy Research 10, no. 1 (August 8, 2016): 146–57. http://dx.doi.org/10.1007/s12155-016-9782-7.

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49

Parpinelli, W., P. S. Cella, C. Eyng, J. Broch, V. D. L. Savaris, E. C. Santos, A. S. Avila, and R. V. Nunes. "Impact of dried brewers’ grains supplementation on performance, metabolism and meat quality of broiler chickens." South African Journal of Animal Science 50, no. 2 (June 30, 2020): 186–95. http://dx.doi.org/10.4314/sajas.v50i2.2.

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The objective was to evaluate increasing levels of dried brewers’ grains (DBG) in feed for broiler chickens from 1 to 21 days old and their effect on performance, blood parameters, intestinal morphometry, carcass characteristics and meat quality. The design was completely randomized with six treatments, which consisted of various levels of DBG inclusion, namely 0 (no inclusion), 20, 40, 60, 80, and 100 g/kg with seven replications and 17 animals per experimental unit, totalling 714 male broilers. Performance parameters, blood biochemical profile, morphology of the intestinal epithelium (duodenum), and carcass yield and composition were evaluated. Feed intake was not changed by DBG inclusion levels. Nor were weight gain and feed conversion ratio. Serum cholesterol levels were not influenced, and there were no effects on triglyceride, uric acid and creatinine levels. Enzyme aspartate aminotransferase showed a quadratic effect, as did alanine aminotransferase, with higher values at 79.5 and 63.9 g/kg DBG inclusion, respectively. No changes in carcass yield and relative organ weight were observed. The composition of the carcass in ether extract showed a quadratic effect, as fat deposition rate, with lowest values at 62.8 and 62.4 g/kg of DBG inclusion levels, respectively. Crude protein levels in carcass reduced linearly, as did fat deposition rate. The parameters of intestinal morphology and meat quality were not changed. Dried brewers’ grains can be included in broiler diet from 1 to 21 days at levels up to 100 g/kg without influencing the metabolic parameters and broiler performance. Keywords: alternative feed, blood, by-product, intestinal villi, performance

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50

MADUBUIKE, F. N. "THE EFFECTS OF INCLUSION OF GRADED LEVELS OF BREWERS DRIED GRAINS (BDG) IN THE DIETS OF EARLY-WEANED PIGS ON THEIR PERFORMANCE UP TO 10 WEEKS OF AGE." Nigerian Journal of Animal Production 15 (January 5, 2021): 37–42. http://dx.doi.org/10.51791/njap.v15i.953.

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Forty-eight (48) Yorkshire female and castrated male pigs early weaned at 21 days, with average initial body weight of 8.14 kg were used to assess the effects of including graded levels of Brewers dried grains (BDG) in their diets on their performance until 10 weeks of age. Brewers dried grains were added to the 18 per cent crude protein corn-soy bean meal diets at the rate of O, 5, 10 or 15% level, each BDG level constituting a treatment Inclusion of BDG up to 15% had no adverse effect on the total gains and average daily weight gains of the test pigs. However, although the average daily feed intake and feed: gam ratio did not differ between the control pigs and those pigs with 5 and 10% BDG in their diets (between which there was no difference), the 15% BDG increased both average daily feed intake and feed: gain ratio. Not only did the pigs on 15% BDG consume more feed per unit of gain, they also scoured more frequently than the others, showing a lower degree of tolerance for increased fiber level (unlike the older pigs reported in the literature). The results of this study thus confirm the feasibility of using BDG in the diet of early weaned pigs, although the degree of tolerance appears to be age or body weight dependent.

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