Influence of Moisture Content, Processing and Reconstitution on the Fermentation of Corn Grain

Corn grain was ensiled in whole kernel or rolled forms, at harvest or after drying and reconsitution to moisture levels of 21.5, 27.5 and 33.1%. As moisture contents increased, energy losses increased and pH values decreased. Molar percentages of acetic, propionic and butyric acids in the ensiled corn grain averaged 5.2, .8 and 1.6%. Rolled corn and corn ensiled immediately following harvest at 33.1% moisture had the highest butyric acid concentrations. Lactic acid and ethanol concentrations were highest for corn ensiled at 27.5 or 33.1% moisture. Molar percentages of lactic acid were higher and molar percentages of ethanol were lower for corn ensiled at 27.5 or 33.1% moisture than for corn ensiled at 21.5% moisture. In this study energy losses were minimized by ensiling rolled corn grain at moisture contents of 21.5 or 27.5%.