Drying temperatures and corn varieties that inherently differ in kernel hardness, virtuousness, and protein solubility index may influence nutrient digestibility in corn. However, information about interactive effects of corn source (i.e., endosperm hardness) and drying method on energy and nutrient digestibility is limited. Therefore, an experiment was conducted to test the hypothesis that that the apparent total tract digestibility (ATTD) of gross energy (GE) and total dietary fiber (TDF) is influenced by corn source and drying temperature.

Corn is harvested at a high moisture level, and thus must be dried to less than 15% moisture to ensure safe storage. Improvements to reduce the energy consumption of the dryers have been implemented, especially by increasing the inlet air temperature. However, overheating may have a negative impact on the stability of nutrients, especially amino acids (AA), because Maillard reactions may occur if heat and moisture are applied to feed ingredients. Consequently, Maillard reactions result in a decrease in the concentration and digestibility of AA, and it is possible that energy digestibility is also reduced. Therefore, the objective of these experiments was to test the hypothesis that both the temperature used in drying and the time that heat is applied will affect the standardized ileal digestibility (SID) of AA, and concentration of digestible energy (DE) and metabolizable energy (ME) in corn fed to growing pigs.

New sources of high protein corn co-products have been recently developed and may be included in diets fed to pigs. High protein corn fermented products have been evaluated in several economically important livestock species, but additional information is required with respect to the use of these products in pigs. Therefore, an experiment was conducted to evaluate the digestible energy (DE) and metabolizable energy (ME) of high protein corn fermented products and in Post MSC DDGS.

McGhee, Molly L., and Hans H. Stein. 2022. Metabolizable energy in corn is greater than in hybrid rye when fed to gestating sows, but exogenous enzymes did not increase energy digestibility. Can. J. Anim. Sci. 102: 392–395 (2022) dx.doi.org/10.1139/cjas-2021-0054. Link to full text.

Luciano, A., C. D. Espinosa, L. Pinotti, and H. H. Stein. 2021. Replacing corn with bakery meal in weanling pig diets: effect on welfare and growth performance. Book of Abstracts. 72nd Ann. Meet. European Fed. Anim.  Sci. Aug. 30 – Sep. 3, 2021, Davos Switzerland. Page 413. Link to abstract.

McGhee, M. L., H. H. Stein. 2021. Inclusion of hybrid rye in diets for weanling pigs does not compromise daily gain, but may reduce diarrhea incidence despite pigs having preference for consuming corn over hybrid rye. Animal Feed Science and Technology 281 (2021) 115113.

Espinosa, C. D., N. S. Fanelli, H. H. Stein. 2021. Digestibility of amino acids and concentration of metabolizable energy are greater in high-oil corn than in conventional corn when fed to growing pigs. Animal Feed Science and Technology 280: 115040. doi.org/10.1016/j.anifeedsci.2021.115040. Link to full text.

Rundle, C. M., Y. Dersjant-Li, B. Hillen, M. S. F. Oliveira, and H. H. Stein. 2021. Buttiauxella Phytase Improves Growth Performance of Weanling Pigs Fed Corn, Soybean Meal, and Canola Meal Based Diets. J. Anim. Sci. 99(Suppl. 1): 49–50. doi.org/10.1093/jas/skab054.084. (Abstr.) Link to Absctract.

Conventional breeding of corn has generated a new variety (i.e., high-oil corn; Byron Seeds LLC, Rockville, IN), which is believed to contain more oil and phosphorus than conventional corn. Because of the increased oil, it is possible that high-oil corn contains more digestible energy (DE) and metabolizable energy (ME) than conventional hybrids, but this hypothesis has not been experimentally verified. Inclusion of microbial phytase in diets for pigs usually improves digestibility of P because phytase hydrolyzes the ester bond that binds P to the phytate molecule in corn. However, there are at this point no data for effects of adding phytase to diets containing high-oil corn and no data to demonstrate the nutritional value of high-oil corn. Therefore, an experiment was conducted to test the hypothesis that the standardized total tract digestibility (STTD) of P, as well as concentrations of DE and ME in high-oil corn are greater than in conventional corn. The second hypothesis was that inclusion of microbial phytase to diets improves the STTD of P in corn sources.