hrvatski

Kinetika probavljivosti škroba visokovlažnog zrna različitih tipova kukuruza

Starch is the most important nutrient in the swine nutrition, and its structure at the level of the endosperm is the most important factor affecting the utilization of that energy. One of the ways achieving better energy utilization is the preparation of high moisture maize, and this study aimed to determine the kinetics of in vitro ileal digestibility of starch from high moisture maize differing in kernel type. Commercial maize hybrids of dent, semi-flint and popping type were produced in the same agro-climatic conditions in a split-plot scheme with five repetitions. Spontaneous fermentation of each repetition was performed in vacuum bags at room temperature (20-25 °C) for 182 days. In vitro digestibility procedure was performed under controlled conditions mimicking stomach and small intestine of swine. Digestibility kinetics was determined according to the extent of starch digestion after 15, 30, 45, 60, 120, 180, 240, 300 and 360 minutes of incubation. Ileal digestibility of the dry matter decreased for the investigated maize types in following order: semi-flint (89.37%), dent (83.87%), popping (82.09%). The starch in popping maize was digested in the first three hours of incubation, in semi-flint in four hours, and in dent, maize was not digested completely even after five hours of incubation. Starch digestibility rate was calculated according to the kinetics of the first order ; semi-flint and dent have had starch digestibility rate of 1.1 1/h while popping had rate of 1.44 1/h.

visokovlažno zrno kukuruza ; tipovi kukuruza ; kinetika probavljivosti škroba

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