Impact of controlled fermentation and steeping of high moisture corn on its nutritional value for pigs
Niven, S.J., Zhu, C., Columbus, D., Pluske, J.R. and de Lange, C.F.M. (2007) Impact of controlled fermentation and steeping of high moisture corn on its nutritional value for pigs. Livestock Science, 109 (1-3). pp. 166-169.
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High moisture corn (HMC) can undergo fermentation during storage that may improve its nutritional value for pigs. Stored HMC used in this study contained (n = 4) 75% dry matter (DM), and, on a DM basis, 63.8% starch, 0.5% mono and disaccharides, 9.9% protein, 19 mM acetic acid, 18 mM lactic acid (LA), 1.25 × 107 cfu g- 1 of LA producing bacteria, 2.88 g kg- 1 total phosphorus (P), and 1.26 g kg- 1 soluble P. The soluble P content was higher than in freshly harvested HMC (0.27 g kg- 1 DM) and indicates P release during storage. Studies were aimed at altering the nutritional value of stored HMC by controlled fermentation or steeping. Changes in LA content were not affected (P > 0.05) by addition of exogenous Lactobacillus and Bacillus bacteria. Steeping of HMC with phytase (Ronozyme) was examined at four inclusion levels (0, 500, 750, 1000 FTU kg- 1) and at either 21 °C or 37 °C. At 37 °C added phytase released virtually all phytate P within 6 h irrespective of the level (levels increased by 1.44 g P kg- 1 DM); at 21 °C, the increase was maximized at 1.2 g P kg- 1 DM after 24 h. The feeding value of HMC for pigs can be altered by steeping with exogenous phytase and does not appear to require microbial inoculants.
|Publication Type:||Journal Article|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
|Copyright:||© 2007 Elsevier B.V.|
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