Source: FARM PROGRESS, 3/5/19


Distillers’ grains have become a common supplement to add more protein to beef cattle diets, but the valuable fat content has become more variable. In recent years, many ethanol plants have been reducing the fat levels in the product. Nutrient levels can vary greatly, depending on where you get the distillers’ grains. The first such change came in 2012 with advent of the oil-removal process, says Galen Erickson, cattle industry professor of animal science and beef feedlot Extension specialist for the University of Nebraska–Lincoln.

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