title: Chemical characterisation and in vitro assessment of the nutritive value of co-products yield from the corn wet-milling process.
abstract: The chemical characteristics of co-products recovered during a laboratory-scale wet milling procedure as well as that of whole corn flour were characterised and their digestibility and fermentability value determined using a 2 steps in vitro digestibility and fermentation model of the pig digestive tract. Five co-products differing in their chemical composition were collected and analysed. These co-products differed in their in vitro dry matter Digestibility and in their kinetic of fermentation. High coefficients of digestibility were observed for starchy samples, while low coefficients of digestibility were observed for samples rich in lignocellulosic components. Fermentation patterns of samples analysed were different as well as the profile of volatile fatty acids produced during the fermentation. The production of straight-chain fatty acids produced was significantly correlated with the proportion of starch in the sample, while branched-chain fatty acids were correlated to proteins concentration of samples.
authors: University of Liège, Gembloux Agro-Bio Tech, Laboratory of Food Process Engineering, Belgium; University of Kinshasa, Agricultural Faculty, Department of Chemistry and Agricultural Industry, Democratic Republic of the Congo. Electronic address: P.malumba@ulg.ac.be.
authors: Paul
authors: P
authors: Malumba
authors: University of Liège, Gembloux Agro-Bio Tech, Animal Science Unit, Passage des Déportés 2, B 5030 Gembloux, Belgium.
authors: Christelle
authors: C
authors: Boudry
authors: Wal.Agri SA, Rue de la Basse-Sambre, 16 à 5140 Sombreffe, Belgium.
authors: Olivier
authors: O
authors: Roiseux
authors: University of Liège, Gembloux Agro-Bio Tech, Animal Science Unit, Passage des Déportés 2, B 5030 Gembloux, Belgium.
authors: Jérôme
authors: J
authors: Bindelle
authors: University of Liège, Gembloux Agro-Bio Tech, Animal Science Unit, Passage des Déportés 2, B 5030 Gembloux, Belgium.
authors: Yves
authors: Y
authors: Beckers
authors: University of Liège, Gembloux Agro-Bio Tech, Laboratory of Food Process Engineering, Belgium.
authors: François
authors: F
authors: Béra
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D004063:Digestion; D005227:Fatty Acids; D005285:Fermentation; D009753:Nutritive Value; D013552:Swine; D003313:Zea mays / Q000737:chemistry*
chemical_list: D005227:Fatty Acids
keywords: Corn; Digestion; Fermentation; Milling; Volatile fatty acids