hrvatski

Hibrid i trajanje silaže rehidriranog zrna kukuruza djeluju na in vitro kinetiku probavljivosti škroba

Maize kernel is the most important source of energy in the form of starch and most commonly used feed in complete pig diets. When grain is harvested after the optimal period due to the (un)favourable weather conditions and lack of mechanization, it loses water and is unsuitable for ensiling. Rehydrating increases water content to the optimal concentration for ensiling. Since data about digestibility kinetics of starch from rehydrated and ensiled grain is scarce, the aim of this study, using the pig model, was to investigate the in vitro ileal digestibility kinetics of starch in rehydrated kernel from different maize hybrids during ensiling and storage (0th, 21st and 95th day). Grain of hybrids Bc 344, Bc 418b, Bc 424, Bc 525, Bc 572, Kekec and Pajdaš was harvested after physiological maturity, rehydrated to 32% moisture content and ensiled with the addition of a commercial inoculant in vacuum bags at room temperature. The in vitro procedure was performed under controlled conditions in two steps mimicking digestion in the stomach and the small intestine of pigs, and the starch digestibility coefficients were calculated for 0.25, 0.5, 0.75, 1, 2, 3, 4 and 5 hours of incubation and starch digestibility rate was calculated according to the first order kinetics. The starch digestibility coefficients and the starch digestibility rate differed between the hybrids and increased with the time of ensiling (P<0.05). All starch of fresh silage mass was digested after four hours, while it was digested after three hours in silages from both 21st and 95th day of ensiling. Starch digestibility rate ranged from 1.1762 l/h (0th day) to 2.3548 l/h (95th day). Dry matter digestibility averaged from 80.81 % (0th day) to 89.57 % (95th day). Ensiling significantly increases starch digestibility rate which should be considered when formulating complete diets.

kinetika probavljivosti škroba, silirano rehidrirano zrno kukuruza, in vitro probavljivost

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