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

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

Item	Variety				Sun dried	Artificially dried °C			SEM	P-value¹
Item	Variety				Sun dried	Artificially dried °C			SEM	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	322.8^a	295.4^b	276.2^c	325.0^a	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

¹Interaction between variety and drying method was not significant (P > 0.10).
²Contrast for Artificial dried vs. sun dried.
^a-cMeans followed by the same letter within each row are not significantly different from each other (P > 0.05).

ISSN: 2049-1891