Researchers at Kansas State University recently conducted a series of studies to help determine the effects of fine grinding byproduct ingredients or whole diets. The main focus was on high byproduct diets with DDGS, wheat middlings and/or soybean hulls fed to both nursery and finishing pigs. This article examines their findings.

Using alternative ingredients in order to lower feed cost is now common practice in swine diets. However, now the challenge is to strike a balance between cost and quality.