Skip to main content
padlock icon - secure page this page is secure

Analytical composition and rumen degradability of isogenic and transgenic corn varieties

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.

Two different corn cultivars were compared with their genetically modified counterparts containing the gene coding for the Cry1A(b) protein of Bacillus thuringiensis (Bt). There were no analytical differences between the conventional and transgenic genotype kernels, whereas stovers from Bt+ plants had higher sugar (148.3 g kg−1 versus 115.9 g kg−1; P < 0.01) and lower NDF (592.7 g kg−1 versus 631.5 g kg−1; P < 0.05) contents than Bt maize. A comparison of the amino acid profiles showed higher phenylalanine content in kernels from the Bt+ plants (49.1 g kg−1 vs 47.8 g kg−1; P < 0.05) which was, however, not reflected in the protein content. The initial dry matter rumen degradability of the isogenic kernels was higher than that of Bt+ varieties (569.5 g kg−1 vs 543.7 g kg−1; P < 0.05), whereas the lower fibre content increased the dry matter (548.6 g kg−1 vs 526.6 g kg−1; P < 0.01) and protein (695.6 g kg−1 vs 647.9 g kg−1; P < 0.01) degradability after 24 h of incubation in stovers from Bt+ plants. The NDF degradability was higher in Bt corn varieties because of the higher proportion of hemicellulose in the total fibre. Copyright ¬© 2003 Society of Chemical Industry
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Keywords: chemical composition; rumen degradation; transgenic corn

Document Type: Research Article

Affiliations: Istituto di Scienze degli Alimenti e della Nutrizione, Facoltà di Agraria, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy

Publication date: October 1, 2003

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more