Catalog Home Page

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.ORCID: 0000-0002-7194-2164 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.

Link to Published Version: http://dx.doi.org/10.1016/j.livsci.2007.01.136
*Subscription may be required

Abstract

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.

Item Type: Journal Article
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Publisher: Elsevier BV
Copyright: © 2007 Elsevier B.V.
URI: http://researchrepository.murdoch.edu.au/id/eprint/2712
Item Control Page Item Control Page