The nutritive value of&tackbur~d yellow ftnaiz~ for livestock: tests~n vitro) and in &roile~hic~

Differences in the nutritive value of four grades of stackburned yenow maize, obtained from a single storage unit in Mozambique, were examined. Samples were analysed for chemical composition, and subjected to the fonowing in vitro assays for estimating digestibility: total dietary fibre and pancreatin for non-ruminants, and gas production using sheep rumen fluid for ruminant livestock. Samples were also fed to broiler chicks at 600 g/kg diet in a growth trial. There were no significant differences in crude protein contents of the maize samples, but there was evidence for the development of Mainard reaction products. Detectable amino acids were lower in discoloured maize, with decreases of 52 % in lysine, 350;. in arginine, and 15 % in glycine concentration in the most severely discoloured sample compared with control. Total starch, reducing sugar, acid-detergent fibre and amylase-neutral-detergent fibre values increased, while total non-reducing sugar content decreased with increased discolouration. Total dietary fibre and pancreatin assays indicated a lo"ering in digestibility of maize with increasing discolouration. Weight gain of chicks (P = 0'0228), efficiency of feed utilization (P = 0'0009) and the metabolizable energy value of diets decreased (P < 0'0001) with increasing stackburn discolouration. There were no significant effects on N retention of diets. In vitro fermentation using sheep rumen fluid showed a linear decrease in gas production with increasing maize discolouration, indicating a reduction in rumen degradabilit)' witb stack burn.