Impact of controlled fermentation and steeping of high moisture corn on its nutritional value for pigs

• Published in: Livestock science 2007-05, Vol.109 (1), p.166-169
• Main Authors: Niven, S.J., Zhu, C., Columbus, D., Pluske, J.R., de Lange, C.F.M.
• Format: Article
• Language: English
• Subjects: High moisture corn; Lactic acid; Phosphorus; Phytase
• ISSN: 1871-1413; 1878-0490
• DOI: 10.1016/j.livsci.2007.01.136

High moisture corn (HMC) can undergo fermentation during storage that may improve its nutritional value for pigs. Stored HMC used in this study contained ( n = 4) 75% dry matter (DM), and, on a DM basis, 63.8% starch, 0.5% mono and disaccharides, 9.9% protein, 19 mM acetic acid, 18 mM lactic acid (LA), 1.25 × 10 7 cfu g − 1 of LA producing bacteria, 2.88 g kg − 1 total phosphorus (P), and 1.26 g kg − 1 soluble P. The soluble P content was higher than in freshly harvested HMC (0.27 g kg − 1 DM) and indicates P release during storage. Studies were aimed at altering the nutritional value of stored HMC by controlled fermentation or steeping. Changes in LA content were not affected ( P > 0.05) by addition of exogenous Lactobacillus and Bacillus bacteria. Steeping of HMC with phytase (Ronozyme) was examined at four inclusion levels (0, 500, 750, 1000 FTU kg − 1 ) and at either 21 °C or 37 °C. At 37 °C added phytase released virtually all phytate P within 6 h irrespective of the level (levels increased by 1.44 g P kg − 1 DM); at 21 °C, the increase was maximized at 1.2 g P kg − 1 DM after 24 h. The feeding value of HMC for pigs can be altered by steeping with exogenous phytase and does not appear to require microbial inoculants.