Not necessarily. Currently, there are no grading systems that define and regulate the quality standards of corn ethanol co-products like those existing for corn and other grains. Color of feed ingredients has historically been used as a subjective indicator of the amount of heat damage, and consequently, reduced amino acid digestibility. As a result, color has become a quality assessment factor for some corn ethanol co-product buyers. However, a darker colored co-product sample does not often indicate reduced amino acid digestibility for poultry and swine, because modern co-product production and drying technology minimizes heat damage. Many factors influence the color of co-products, and in some cases, darker colored co-products actually have increased feeding value. Therefore, other measurements of nutritional quality from commercial laboratory analysis should be used as a more accurate assessment of nutritional value.