23rd Annual Student Research Conference
Comparison of Rumen Fermentation of Corn Starch Varying in Amylose and Amylopectin Concentration
Kathryn M. Miluski
Dr. Glenn R. Wehner, Faculty Mentor
Eight varieties of corn with varying percentages of amylose starch were analyzed in vitro and in situ to determine a correlation between amylose percentages and rumen fermentation. Two replications of the eight varieties were analyzed with both whole and cracked kernels. In vitro used rumen fluid from the fistulated steer and samples for in situ were placed inside the rumen. No significant (P<0.05) difference in ruminal starch fermentation was observed between varieties. Two tailed t-Tests conducted on sample data yielded significantly (P<0.05) higher fermentation in in vitro compared to in situ. Significantly (P<0.05) more fermentation occurred in the cracked kernels over whole. Results are consistent with prior data stating that increased processing of kernels increases the fermentation, which takes place in the rumen (Theurer, 1986). There was no linear relationship between amylose content and fermentation as calculated with the coefficient of determination. Gas production was not significant (P<0.05).
Keywords: Corn, Starch, Amylose, Amylopectin, Fermentation
Topic(s):Agricultural Science
Presentation Type: Oral Paper
Session: 19-4
Location: MG 2001
Time: 10:15