POTENTIAL OF THERMAL ANALYSIS TO ESTIMATE CHEMICAL COMPOSITION AND IN VITRO FERMENTATION CHARACTERISTICS OF MAIZE

摘要

Organic matter and cell wall degradation (OMD and CWD) are important quality traits of maize which may be estimated by in vitro assays using rumen fluid. However, these assays have some large disadvantages which stimulate research for alternative methods. The objective of this study was to evaluate the potential of the thermal analysis techniques, differential scanning calorimetry (DSC) and thermogravimetry (TG), to estimate OMD, CWD, and related forage quality traits of maize. For all DSC and TG properties distinguishable in DSC and TG thermograms, large variations existed among 25 maize samples. Multiple linear regression models including both DSC and TG variates could explain a major part of the variation of most forage quality traits. The relatively short analysis time, the high reproducibilty of measurements, and the high predictive potential as shown by the low standard error of prediction indicate that DSC and TCT may be used to predict forage quality characteristics of maize.