Kernel texture (hardness or softness) affects the digestibility of its starch.
An independent lab tested several varieties of Masters Choice corn for kernel texture. Several physical qualities were tested to determine the kernel texture. The results of these tests showed the genetic floury varieties testing softest.
On the same sample Rock River Labs, in Wisconsin, also conducted an in situ starch digestion study. Before the study, samples were ground to pass a 6mm screen, dried and then incubated in single bags in 3 different Holstein dairy cows. This process tests for 7-hour digestion, estimating ruminal starch degradation. The physically softer corns had …
With so much being written these days about floury grain, what do we really know? Is it advantageous, and if so, why?
Most corn grown across the nation has high test weight corn kernels that are hard, heavy and slick. These heavy, dense particles move quickly through our animals leaving much undigested energy in the manure. Floury corn, on the other hand, is softer and the travels through digestive tracts at a much slower pace. This slower passage rate allows for more complete energy absorption.
According to starch digestibility testing at our countries best laboratories, floury hybrid corn is up to 50% …
By now you have probably seen some of our new marketing materials, new for 2015. Much of our new material focuses on the National Corn Growers Association’s 2015 World of Corn report, an excellent piece that you should all take the time to read. This report shares that 40 percent of our nation’s corn crop goes to livestock feed. Let that sink in. 40 percent of all corn grown in the United States is used on a livestock operation. That makes livestock the largest consumer of corn in the country.
Putting an emphasis on choosing corn hybrids specifically for the end …