Table 4.
In vitro total tract digestibility of dry matter for fractions of corn grains with or without the enzyme complex, experiment 2
| Item | Digestibility, % | SEM | p value | |
|---|---|---|---|---|
| Control | Enzyme complex additiona | |||
| Starch | 87.9 | 96.4 | 1.9 | 0.011 |
| Germ | 64.0 | 65.1 | 0.9 | 0.407 |
| Hull | 59.2 | 60.1 | 0.2 | 0.016 |
| Gluten | 64.4 | 64.7 | 1.0 | 0.862 |
Each mean represents 6 observations except gluten with an enzyme addition (5 observations)
SEM standard error of the means
aThe enzyme complex was added at 1.0 %. The enzyme complex consisted of β-pentosanase, β-glucanase, α-amylase and protease (6000 EPU/g, 32,000, 17,600 and 142 EU/g, respectively)