TABLE 5.
Concentration of fatty acids detected in grains and their corresponding DDGS
| Grain type and fermentation methoda | Concn (mg/g)b of:
|
||||
|---|---|---|---|---|---|
| Linoleic acid | Oleic acid | Palmitic acid | Othersc | Total | |
| Pioneer Hi-Bred corn* | 19.3gh | 10.1c | 4.8h | 4.1f | 38.4f |
| DDGS (VHG jet-cooking)† | 36.1a | 18.4b | 11.7cd | 6.5c | 72.6b |
| DDGS (VHG Stargen-based)† | 37.7a | 19.9a | 12.6bc | 7.3b | 77.5a |
| CPS Wheat* | 11.1ij | 2.3i | 3.5h | 1.6h | 18.5h |
| DDGS (VHG jet-cooking)† | 23.3ef | 4.8fg | 8.9f | 4.6ef | 41.5ef |
| DDGS (VHG Stargen-based)† | 25.2de | 5.5ef | 9.8ef | 5.3de | 45.8d |
| Dehulled Xena barley* | 9.7j | 2.6i | 4.0h | 1.9gh | 18.2h |
| DDGS (VHG jet-cooking)† | 21.9fg | 5.3ef | 11.7cd | 6.5c | 45.4de |
| DDGS (VHG Stargen-based)† | 26.7cd | 6.8d | 14.1cd | 8.2a | 55.9c |
| Xena barley with hull | 13.0 | 3.5 | 5.2 | 2.8 | 24.5 |
| DDGS (modified Stargen-based, 20%) | 20.0 | 7.0 | 11.0 | 9.1 | 47.1 |
| Dehulled Bold barley* | 12.9i | 3.2hi | 4.5h | 2.3gh | 22.9h |
| DDGS (VHG jet-cooking)† | 23.6ef | 5.4ef | 10.8de | 6.5c | 46.4d |
| DDGS (VHG Stargen-based)† | 29.0b | 7.3d | 13.1b | 6.7bc | 56.1c |
| Bold barley with hull | 13.2 | 3.3 | 4.7 | 2.5 | 23.7 |
| DDGS (modified Stargen-based, 20%) | 19.4 | 6.1 | 9.6 | 8.6 | 43.7 |
| Fibar barley* | 16.9h | 4.2gh | 7.2g | 2.9g | 31.2g |
| DDGS (VHG jet-cooking)† | 24.6de | 5.9e | 11.5d | 6.0cd | 47.9d |
| DDGS (VHG Stargen-based)† | 28.2bc | 7.1d | 12.8b | 6.5c | 54.6c |
*, grain types involved in VHG fermentation processes; †, DDGS preparations recovered from two methods of VHG fermentation: VHG jet-cooking and Stargen-based fermentation.
Means in the same column with different letters are significant (P < 0.05), Bold and Xena barley with hull were not included in statistical analysis due to unavailability of VHG jet-cooking and Stargen-based fermentation data. P values: grain, <0.001; fermentation, <0.001; and grain × fermentation, <0.001. The SEM values were 0.452, 0.161, 0.203 and 0.141 for linoleic acid, oleic acid, palmitic acid, and others, respectively.
Other fatty acids included polyunsaturated fatty acids such as alpha-linolenic acid, in addition to arachidic acid, gadoleic acid, behenic acid, and nervonic acid.