The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products
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.
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
J. G. Zhang et al., "The Chemical Composition and Ensiling Characteristics of Sweet Corn Processing by-Products", Advanced Materials Research, Vols. 236-238, pp. 305-308, 2011