In vitro and in vivo assessment of the effect of initial moisture content and drying temperature on the feeding value of maize grain | Evaluation in vivo et in vitro de l'effet de la teneur en eau et de la température de séchage sur la valeur alimentaire du grain de maïs
2018
Huart, François | Malumba Kamba, Paul | Odjo, Djossè Psijus Sylvanus | Al-Izzi, Wail | Bera, François | Beckers, Yves
Inglés. peer reviewed
Mostrar más [+] Menos [-]Inglés. 1. This study assessed the impact of drying temperature (54, 90, and 130°C) and maize grain moisture content at harvest (36% and 29%) on in vitro digestibility, the growth performance and ileal digestibility of broiler chickens. 2. In contrast to the results from the in vitro digestibility, apparent ileal digestibility of starch and energy decreased when the drying temperature was raised from 54 to 130°C, and this effect was more pronounced in maize grain harvested at high initial moisture content (36%). Ileal protein digestibility of maize grain decreased significantly when dried at the intermediate temperature (90°C) and with a high harvest moisture content (36%). Drying temperature and initial moisture content did not significantly affect AMEn. 3. When maize was dried at 130°C, the particle sizes of flour recovered after standard milling procedures decreased significantly, which would influence animal growth performance and in vivo digestibility through animal feed selection.
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