Fermentation quality of purple corn [Zea mays] silage
2008
Eguchi, K.(National Agricultural Research Center for Kyushu Okinawa Region, Koshi, Kumamoto (Japan)) | Hattori, I. | Sawai, A. | Muraki, M. | Sato, K.
Corn silage is Japan's most common preserved feed. Purple corn, which accumulates anthocyanin in ears and stems, is anticipated for use as whole crop silage. It is expected to offer benefits attributable to its free-radical scavenging capacity and antioxidative activity. Nevertheless, no reports have described its fermentation properties. By assessing its pH, organic acid constituents, VBN, and V 2-score under artificial conditions, we found that fermentation qualities of purple corn and normal corn silage are equivalent, suggesting purple corn's usefulness as silage. Preliminary studies of anthocyanin contents in purple corn silage show anthocyanin retention in the silage after storage.
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