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Influence of Processing on In Vitro and In Vivo Digestibility of Corn^{1, 2, 3,}

Purdue University, Lafayette, Indiana, 47907

Abstract

The influence of processing on the in vitro and in vivo digestibility of corn is discussed. Roasting decreased in vitro DMD of raw corn and corn stored in a high moisture condition. Adding urea increased DMD of raw, fatty acid and roasted corn but roasted corn remained less digestible than the others. In vivo digestibility of energy, dry matter, starch and crude protein in raw, roasted, fatty acid treated, reconstituted or high moisture corn rations did not differ significantly except for crude fiber. Crude fiber was less digestible (P < .05) when raw and roasted corn was fed due primarily to the lower crude fiber content of these grains.

¹ Department of Animal Science Journal Paper No. 5053, Purdue University Agricultural Experiment Station.

² Supported in part by a grant-in-aid from Mix-Mill, Inc., Bluffton, Indiana.

³ The authors acknowledge the assistance of Mrs. Alice Bales and Mrs. Pat Snook with the chemical analyses.

⁴ The senior author was on sabbatical leave from Louisiana Agricultural Experiment Station, Rice Experiment Station, Crowley, Louisiana, 70526 while conducting this study.

⁵ Associate Professor, Department of Agronomy.