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Silage Fermentative Quality and Characteristics of Anthocyanin Stability in Anthocyanin-rich Corn (Zea mays L.) |
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Kenji Hosoda*, Bayaru Eruden, Hiroki Matsuyama, Shigeru Shioya |
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Correspondence:
Kenji Hosoda,
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| Abstract |
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The fermentative quality and quantitative change in anthocyanin of anthocyanin-rich corn (Zea mays L.) during storage and in vitro ruminal fermentation were studied. The anthocyanin-rich corn silages in bag silo, drum silo and round bale had good fermentative qualities, such as low pH (<pH 4), high lactic acid content (>5% DM) and butyric acid-free, and its quality was maintained for more than 370 d. The amount of anthocyanin in the anthocyanin-rich corn decreased after ensiling by about 45% (from 3.34 to 1.88 mg/g DM), but stayed constant after day 60. The in vitro incubation of the anthocyanin-rich corn with ruminal fluid revealed little degradation of anthocyanin. These results indicate that the anthocyanin had no negative effect on silage fermentation, and the anthocyanin-rich corn silage is utilizable for practical use as a feedstuff. Our results also demonstrate alteration of the anthocyanin content during storage, and show that anthocyanin-rich corn is a suitable antioxidant source for ruminants because of the high stability of the anthocyanin in ruminal fluid. |
| Keywords:
Anthocyanin-rich Corn; Silage Fermentative Quality; Anthocyanin Stability; In vitro Ruminal Fermentation; Cattle |
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