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Table 2 Physical and chemical characterization of the corn samples a

From: Effect of variety and drying method on the nutritive value of corn for growing pigs

Variety Drying method 1,000 kernel weight, g Bulk weight g/L DM, % EE, % NDF, % ADF, % CP, % Ash, % GE, MJ/kg Starch gelatinization, % Particle size, μm
LS1 Sundried 330.4 716.2 85.35 3.17 9.15 2.11 7.79 1.25 15.88 12.34 538.09 ± 1.11
  80°C 330.7 699.5 88.00 3.52 9.05 1.86 7.84 1.21 16.27 17.26 549.78 ± 1.12
  100°C 317.0 662.0 90.63 3.51 9.03 2.20 7.80 1.35 16.92 18.60 619.47 ± 1.11
  120°C 313.3 682.3 90.24 3.43 8.82 1.98 7.73 1.22 16.81 12.20 578.91 ± 1.12
LS2 Sundried 282.2 758.6 85.14 3.15 10.28 2.24 7.34 1.12 15.83 14.50 520.46 ± 1.10
  80°C 269.5 716.9 88.01 3.74 10.03 2.12 7.38 1.20 16.45 19.92 501.04 ± 1.12
  100°C 279.5 692.3 88.21 3.57 9.98 1.90 7.81 1.12 16.31 15.61 481.23 ± 1.09
  120°C 273.9 670.5 89.77 3.78 10.05 2.16 7.28 1.19 16.60 13.46 506.32 ± 1.11
LS3 Sundried 304.6 738.2 85.93 3.21 10.49 2.27 7.11 1.17 16.00 15.62 541.38 ± 1.12
  80°C 294.8 701.9 88.45 3.18 10.27 2.25 7.50 1.11 16.50 15.82 525.26 ± 1.12
  100°C 296.3 678.8 88.93 3.50 10.65 2.37 7.25 1.20 16.45 19.67 512.40 ± 1.12
  120°C 286.2 664.5 89.33 3.49 10.04 2.17 7.70 1.28 16.57 13.19 379.59 ± 1.14
LS4 Sundried 356.6 765.9 86.30 3.04 9.85 2.13 8.60 1.11 15.96 13.82 518.24 ± 1.11
  80°C 317.4 692.8 88.53 2.85 9.42 2.15 8.91 1.17 16.37 13.73 511.25 ± 1.13
  100°C 309.7 681.5 89.10 2.81 10.16 2.57 8.32 1.27 16.48 13.54 496.71 ± 1.12
  120°C 316.5 655.5 89.50 2.68 10.28 2.14 8.94 1.29 16.55 12.57 413.96 ± 1.10
  1. aAll data are the results of a chemical analysis conducted in duplicate.