brewers spent grain as rumiants feed
The so-called brewers Spent grains (BSG) is the solid residue remaining after processing beans germinated and dried grains (malt) for the production of beer or other malt derivatives. Although the cereal used mainly in brewing is barley, you can also be used wheat, corn, rice, sorghum and millet. In the process of brewing beer, cereal grains are soaked in water until they germinate and then dried and germ is removed to produce malt. Once produced malt grains, ground and soaked in hot water for enzymes transform the starch into sugars. This process is called mashing and saccharification. The resulting liquid rich in sugar (must) then boiled, filtered and fermented to produce beer. The wet brewers spent grain (WBG) is collected at the end of the saccharification process, once all sugars are separated from the grain. The remaining product is a concentrate rich in protein and fiber which is used as raw material for animal feed. Bagasse beer is a highly variable and highly dependent on cereal employee "co-product" of composition and nutritional value of the industrial process (temperature, fermentation, etc.) and the method of conservation. Brewers Spent grains can be used wet when means are available and will be used soon after being produced; in other cases it should be used dry or can be ensiled. Beer bagasse represents approximately 20% of beer production and production, in a way, is seasonal, occurring more in summer. Fresh consumption is limited by transport costs and drying makes the product, but allows multiple possibilities of use. Brewers grains is obtained with 75-80% moisture and is very unstable as a result of which is a good substrate for the growth of microorganisms. Therefore, once occurred, it is recommended for use as soon as possible. The palatability of the product decreases with time. It is generally recommended for use before take 2 to 5 days of being produced, in the case of temperate climates and 5 to 7 days in the case of cold weather, although some states up to 30 days in winter in cold conditions . It is recommended not to supply the animals damaged parts. The use of preservatives, organic acids generally tends to stabilize the product and to increase the period of use. It is probably in ruminants where bagasse is mostly used, mainly because until today, in Spain, is consumed fresh. Digestibility values of organic matter (OMD) vary from 55 to 75% and most references in the tables are from 59 to 67%. Bagasse is a good source of protein for ruminants and contains a significant proportion of non-degradable protein (bypass) ruminal. The degradability of protein found in tables and scientific literature ranges from 41 to 49%. These values are lower than those indicated for other protein sources as soy bean and grain byproducts. Values of the intestinal digestibility of N ranging from 74% to 84%, which are lower than those indicated for soybeans, gluten meal or corn DDGS (over 90%). As for amino acids, the first limiting amino acid in ruminants bagasse is lysine. In very early studies indicated that the use of bagasse improves the utilization of urea and prevents the formation of liver abscesses, beginning to see the effect from 5% inclusion in the diet and observed clearly when included in the diet 15% levels.