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Table 3 Effect of variety and drying method on the physical characteristics and starch gelatinization of corns for growing pigs

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

Item Variety Sun dried Artificially dried °C SEM P-value1
Variety Drying method2 Air temperature
  LS1 LS2 LS3 LS4   80 100 120     Linear Quadratic
Bulk weight, g 690.0 695.8 709.5 698.92 744.6 702.7 678.6 668.1 10.37 0.58 0.01 0.01 0.01
1,000 kernel weight, g/kg 322.8a 295.4b 276.2c 325.0a 318.4 303.1 300.6 297.4 4.70 0.01 0.01 0.71 0.94
Starch gelatinization of DM, % 17.03 18.24 18.09 15.19 16.42 18.91 18.88 14.33 1.35 0.48 0.37 0.06 0.06
DM, % 88.36 87.78 88.16 88.56 85.68 88.25 89.22 89.71 0.84 0.62 0.01 0.01 0.03
GE, MJ/kg 16.34 16.30 16.38 16.47 15.92 16.40 16.54 16.63 0.18 0.57 0.01 0.08 0.22
Particle size, μm 485.04 502.26 489.66 571.56 529.54 521.83 527.45 469.70 49.24 0.10 0.43 0.27 0.42
  1. 1Interaction between variety and drying method was not significant (P > 0.10).
  2. 2Contrast for Artificial dried vs. sun dried.
  3. a-cMeans followed by the same letter within each row are not significantly different from each other (P > 0.05).