Continued Comparison of Rumen Fermentation of Corn Starch Varying in Amylose and Amylopectin Concentration
Kathryn M. Miluski
Dr. Glenn Wehner, Faculty Mentor
Six varieties of corn with varying percentages of amylose starch were analyzed in situ to determine if there was a relationship between amylose percentage and disappearance due to fermentation potential in the rumen. Twelve replications of each of the six varieties were analyzed with cracked kernels of corn. Samples in sealed Dacron digestion bags were placed in the rumen of the Truman State University fistulated steer for a period of five days. Bags were then removed, washed, and dried allowing the calculation of a fermentation coefficient. Least significant difference analysis revealed that between groups there was a significant difference (P<0.05) suggesting that as amylose content increased fermentation decreased. Through graphical representation there was an apparent linear relationship between percent amylose and fermentation with the exception of the kernel variety of 30% amylose that will require further study.
Keywords: amylose, fermentation, rumen, amylopectin
Presentation Type: Oral Paper
Location: MG 1098