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Influence of Moisture Content, Processing and Reconstitution on the Fermentation of Corn Grain¹

University of Minnesota³, St. Paul 55108

Abstract

Corn grain was ensiled in whole kernel or rolled forms, at harvest or after drying and reconsitution to moisture levels of 21.5, 27.5 and 33.1%. As moisture contents increased, energy losses increased and pH values decreased. Molar percentages of acetic, propionic and butyric acids in the ensiled corn grain averaged 5.2, .8 and 1.6%. Rolled corn and corn ensiled immediately following harvest at 33.1% moisture had the highest butyric acid concentrations. Lactic acid and ethanol concentrations were highest for corn ensiled at 27.5 or 33.1% moisture. Molar percentages of lactic acid were higher and molar percentages of ethanol were lower for corn ensiled at 27.5 or 33.1% moisture than for corn ensiled at 21.5% moisture. In this study energy losses were minimized by ensiling rolled corn grain at moisture contents of 21.5 or 27.5%.

¹ Paper No. 8768 of the Scientific Journal Series of the Minnesota Agricultural Experiment Station.

² Present address: Department of Animal Science, Ohio State University, Wooster.

³ Department of Animal Science.