Inclusion of corn germ in swine diets can reduce diet costs, depending on the local cost of corn germ and other ingredients. Recent research conducted at the University of Illinois indicates that corn germ can be included at up to 30 percent in diets fed to growing pigs.
"In previous research, we had seen that pigs do very well on diets containing 10 percent corn germ, so we wanted to investigate if higher inclusion rates can be used," said Hans Stein, professor of animal sciences at Illinois.
The corn germ used in this study came from the ethanol, or dry grind, industry, and contained 16 to 18 percent fat. This product is different from the corn germ produced from the wet milling industry, which contains 30 to 40 percent fat.
Concord Grain Company, owned by Todd Ochsner, began construction on its new shuttle loading facility on April 1 and plans to open for business Sept. 15. The $11.2 million grain elevator with a 2-mile railroad loop track will be located about 6 miles west of Aberdeen on the north side of U.S. Highway 12.
Nearly all of the excavating work was completed last year, which is one of the reasons construction is expected to proceed rapidly this year, said Myron Jepson, general manager. The elevator site is ready for concrete to be poured for some of the pits, service road beds are complete and the railroad track bed has been built up, he said.
Concord Grain will have 2.55 million bushels of storage capacity. There will be three, 730,000-bushel (105-foot-diameter) steel bins and one, 360,000-bushel steel bin. The facility is equipped with three, 20,000-bushel-per-hour dump pits, as well as, a 7,000-bushel-per-hour dryer.
The American Feed Industry Association (AFIA) and Kansas State University (KSU) are offering AFIA 520 – Advanced Feed Safety and Quality Assurance Protocols completely online, AFIA said on April 11.
The course was developed by KSU’s Department of Grain Science and Industry and North Carolina State University’s Department of Poultry Science along with leading industry experts to provide training and understanding of the industry’s increasingly complex requirements for quality and safety.
“Not only is safe food and safe feed customer driven, it is also driven by a need to comply with the upcoming Food Safety Modernisation Act,” said Keith Epperson, AFIA vice-president of manufacturing and training. “Our industry has a clear focus to understand the requirements and be actively involved in compliance.”
The course starts on May 20, and will last for five weeks with participants working at their own pace and engaging in online discussion. The cost is $499 for AFIA members and $685 for non-members. Size is limited to 50 participants so early registration is recommended.
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| Kansas State University (photo credit: google) |
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