Table 1.
Composition and kernel density of corn ingredients (%, as is).1
| Items | Corn 0 | Corn 1 | Corn 2 |
|---|---|---|---|
| Dry matter | 86.1 ± 0.11 | 86.9 ± 0.27 | 86.6 ± 0.38 |
| Crude protein | 8.0 ± 0.17 | 8.1 ± 0.08 | 8.2 ± 0.12 |
| Starch | 63.2 ± 0.58 | 64.4 ± 0.54 | 64.3 ± 0.16 |
| Crude fat | 2.6 ± 0.10 | 3.0 ± 0.12 | 2.9 ± 0.19 |
| Crude fiber | 1.4 ± 0.12 | 1.4 ± 0.02 | 1.6 ± 0.06 |
| Ash | 1.3 ± 0.13 | 1.1 ± 0.02 | 1.1 ± 0.11 |
| ADF | 3.8 ± 0.08 | 3.6 ± 0.21 | 3.4 ± 0.09 |
| NDF | 8.3 ± 0.67 | 8.2 ± 0.37 | 8.3 ± 0.52 |
| Gross energy (kcal/kg) | 3,891 ± 13.1 | 3,920 ± 15.1 | 3,927 ± 18.3 |
| Kernel density (g/L) | 723 ± 2.9 | 696 ± 2.7 | 730 ± 2.1 |
| Indispensable amino acids | |||
| Arginine | 0.30 ± 0.01 | 0.29 ± 0.01 | 0.30 ± 0.01 |
| Histidine | 0.20 ± 0.01 | 0.20 ± 0.02 | 0.21 ± 0.01 |
| Isoleucine | 0.22 ± 0.01 | 0.22 ± 0.02 | 0.24 ± 0.00 |
| Leucine | 0.84 ± 0.02 | 0.85 ± 0.03 | 0.91 ± 0.01 |
| Lysine | 0.26 ± 0.01 | 0.26 ± 0.01 | 0.28 ± 0.02 |
| Methionine | 0.17 ± 0.01 | 0.17 ± 0.01 | 0.15 ± 0.00 |
| Phenylalanine | 0.34 ± 0.01 | 0.34 ± 0.03 | 0.47 ± 0.01 |
| Threonine | 0.28 ± 0.01 | 0.28 ± 0.02 | 0.29 ± 0.01 |
| Tryptophan | 0.06 ± 0.00 | 0.05 ± 0.00 | 0.07 ± 0.01 |
| Valine | 0.34 ± 0.01 | 0.34 ± 0.03 | 0.42 ± 0.02 |
| Dispensable amino acids | |||
| Alanine | 0.55 ± 0.02 | 0.57 ± 0.03 | 0.56 ± 0.01 |
| Aspartic acid | 0.51 ± 0.02 | 0.49 ± 0.03 | 0.50 ± 0.01 |
| Cysteine | 0.14 ± 0.00 | 0.14 ± 0.00 | 0.16 ± 0.00 |
| Glutamic acid | 1.37 ± 0.02 | 1.36 ± 0.04 | 1.40 ± 0.04 |
| Glycine | 0.30 ± 0.01 | 0.30 ± 0.01 | 0.30 ± 0.00 |
| Proline | 0.67 ± 0.00 | 0.70 ± 0.06 | 0.66 ± 0.01 |
| Tyrosine | 0.12 ± 0.00 | 0.12 ± 0.00 | 0.13 ± 0.01 |
| Serine | 0.37 ± 0.01 | 0.37 ± 0.02 | 0.38 ± 0.02 |
Abbreviations: ADF, acid detergent fiber; NDF, neutral detergent fiber.
1
Measured values. Values are means ± SE (n = 3).Corn 0, the fresh corn used in the reference diet; Corn 1, the first test corn sample stored for 3 yr; Corn 2, the second test corn sample stored for 3 yr.