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Effects of Roasting and Roasting Temperatures on the Nutritive Value of High-Moisture Corn for Swine^{1 ,2,}

University of Illinois at Urbana-Cbampaign 61801

Abstract

Five experiments were conducted to evaluate the effects of (1) roasting and roasting temperatures (corn temperature of 82, 104, 127 and 140 C) and (2) pelleting of diets upon the nutritive value of high-moisture (23%) corn for swine. No effect of temperature treatment on content (dry matter basis) of crude protein, lysine, ether extract, ash, acid detergent fiber and gross energy was observed, but gelatiniza-tion increased and test weight decreased with increase in temperature.

Growing pigs performed similarly on diets containing corn roasted at the different temperatures. Finishing pigs showed a significant linear decrease in feed intake (ADF) with increase in corn temperature. There was a beneficial effect of 82 and 104 C treatments on gain/feed (G/F). Pelleting the diets significantly decreased ADF and improved G/F of both growing and finishing swine.

Growing pigs showed a linear increase in apparent energy absorbed (AEA), metaboliz-able energy (ME) and corrected metabolizable energy with increase in corn temperature treatment. There was a beneficial quadratic effect of temperature treatment on nitrogen retained (NR) and NR as percent of absorbed (NRA).

With finishing pigs, the NR and NRA values were higher from the 104 C corn diets than from the other roasted-corn diets.

Pelleting the diet increased AEA, ME, CME and ANA for the growing pigs, and AEA, ME, CME, ANA, NR and NRA for the finishing pigs.

¹ This research was supported by funds from the Illinois Agricultural Experiment Station and from the Andersons (Elevators), Maumee, Ohio.

² Data are part of the senior author's thesis presented in fulfillment of the Ph.D. degree, University of Illinois.

³ Present address: Departamento de Zootecnia, Universidade Federal de Vicosa, 36.570 Vicosa, MG,Brasil.