Table 2.
Chemical nutritional composition of corn used in the experiment.
| Nutrient | DM (%) |
|---|---|
| DM | 87.05 |
| CP | 7.45 |
| Total fiber1 | 8.65 |
| Insoluble fiber1 | 7.55 |
| Soluble fiber1 | 1.10 |
| Total starch | 78.00 |
| Amylose in corn2 | 18.74 |
| Amylose in starch2 | 24.00 |
| Ash | 1.00 |
| Calcium | 0.03 |
| Phosphorus | 0.22 |
1
Method proposed by Prosky et al. (1988).
2
Amylose content obtained by the Blue Value method (Gilbert and Spragg, 1964) using hydrolyzing enzymes: α-amylase (Termamyl 120 Ls), protease (Flavorourmeme 500 Ls), and amyloglucosidase (AMG 300 Ls), all produced by Novozymes Latin American Limited.