Extrudability and Consolidation of Blends between CGM and DDGS

Table 1

Composition of the raw protein sources used in the study.

	CGM	DDGS
Dry matter (%)	90.8	98.0
Crude protein (% db)	67.4	34.0
Crude lipid (% db)	2.2	2.7
Carbohydrate (% db)	28.1	58.5
Neutral detergent fiber (% db)	5.7	50.1
Starch (% db)	15	5
Ash (% db)	2.3	4.8

Analysis performed at Servitech Laboratories, Hastings, NE, USA.