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In Vitro Digestion of Raw, Roasted, and Pressure-Flaked Corn^1,2,3,,

Department of Animal Sciences, Purdue University, West Lafayette, IN 47907

ABSTRACT

We compared raw, roasted, and pressure-flaked com in dry matter and starch digestion studies in vitro. For dry matter digestion, incubations were 1, 4, 8, 16, 24 and 48 h. Dry matter digestion was increased in hours 1 through 24 by processing. Digestion in the 48-h period was decreased by processing which suggests that processing may increase the ease of utilization but not total utilization. Roasting decreased 48-h dry matter digestion more than pressure flaking. Starch digestion with incubations 1, 4, 24, and 48 h favored processed corn at all hours except 4. The 48-h observations from both studies indicate that while processing enhances starch utilization, it impairs utilization of other components in the grain. Prediction equations for dry matter and starch digestion for each corn treatment from length of incubation period and squared length of incubation period had multiple correlations of .96 or greater.

¹ Journal paper No. 5257 Purdue University Agriculture Experiment Station.

² The authors are grateful to Mrs. Alice Bales for assistance in the chemical analyses.

³ Supported in part by a grant-in-aid plus equipment from Mix Mill, Inc., Bluffton, IN.