Reference : In vitro and in vivo assessment of the effect of initial moisture content and drying ...
Scientific journals : Article
Life sciences : Animal production & animal husbandry
http://hdl.handle.net/2268/224964
In vitro and in vivo assessment of the effect of initial moisture content and drying temperature on the feeding value of maize grain
English
[fr] 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
Huart, François mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH >]
Malumba Kamba, Paul mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH >]
Odjo, Sylvanus mailto [International Maize and Wheat Improvement Center (CIMMYT) > > > >]
Al-Izzi, Wail mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition >]
Bera, François mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH >]
Beckers, Yves mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Ingénierie des productions animales et nutrition >]
May-2018
British Poultry Science
Taylor & Francis
Yes (verified by ORBi)
International
0007-1668
1466-1799
United Kingdom
[en] Broilers ; drying ; growth ; maize ; moisture content ; particle size
[en] 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.
Direction Génerale Opérationnelle de l ’ Agriculture, des Ressources Naturelles et de l ’ Environnement (DGO3 ; Wallonie Bruxelles International (WBI)
Maïsecvol
Researchers
http://hdl.handle.net/2268/224964
10.1080/00071668.2018.1477253

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