Paper Title:
The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products
  Abstract

To investigate the nutritive and ensiling characteristics of sweet corn processing by-products, the chemical compositions of corn bracts and cobs were analyzed and the effects of wilting and additives on the fermentation quality and aerobic stability were measured. The research results showed: Corn bracts and cobs had low fiber content and high nitrogen free extract content (> 61% DM),with high nutritive value; Corn bracts and cobs were of high water soluble carbohydrate contents (> 10% DM), low buffering capacity (< 150 mE/kg DM), more lactic acid bacteria (> 107 cfu/g FM), they might be well preserved without any treatments, but their aerobic stability was poor; Barn and lactic acid bacteria addition had few effect on the fermentation except for reducing butyric acid content, wilting tended to increase lactic acid content and reduce the contents of volatile fatty acids.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
305-308
DOI
10.4028/www.scientific.net/AMR.236-238.305
Citation
J. G. Zhang, Q. H. Liu, F. Y. Yang, "The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products", Advanced Materials Research, Vols. 236-238, pp. 305-308, May. 2011
Online since
May 2011
Price
US$ 28,-
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