J. Agric. Food Chem. 2008, 56, 1619–1626
1619
Chemical Composition, in Vitro Fermentation Characteristics, and in Vivo Digestibility Responses by Dogs to Select Corn Fibers MARCIAL A. GUEVARA,† LAURA L. BAUER,† CHARLES A. ABBAS,‡ KYLE E. BEERY,‡ DAVID P. HOLZGRAEFE,‡ MICHAEL J. CECAVA,‡ AND GEORGE C. FAHEY, JR.*,† Department of Animal Sciences, University of Illinois, 132 Animal Sciences Laboratory, 1207 West Gregory Drive, Urbana, Illinois 61801, and Archer Daniels Midland Company, Decatur, Illinois 62521
The objective was to examine the chemical composition, in vitro fermentation characteristics, and in vivo digestibility responses of fiber-rich corn coproducts resulting from corn wet milling. Native corn fibers, native corn fibers with fines, hydrolyzed corn fibers, and hydrolyzed extracted corn fibers were analyzed chemically and their capacity to produce short-chain fatty acids determined. Ash content was low (
