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Table 2 Effects of storage duration (days) and temperature (°C) on chemical composition, DOMD and dry matter loss of brewer’s grain (RH = 70%)

From: Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions

SD

ST

Chemical composition (g/kg for DM; g/kg DM for others and % for DML)

DM

Ash

CP

NDF

ADF

Lignin

IVDOMD

DML

2

15

242a

45d

264a

629a

253 g

67e

698a

0.1d

4

15

241a

46d

263a

629a

253 g

68e

697a

0.4d

6

15

240a

47d

261a

628a

254 g

68e

694ab

0.9d

2

20

240a

47d

261a

627a

270f

72e

687b

1.1d

4

20

218b

62c

232b

600b

314d

89d

630d

10.1c

6

20

201c

71b

212c

588c

333c

96bc

581e

17.2b

2

25

223b

61c

236b

576d

301e

91 cd

659c

8.0c

4

25

191d

75b

197d

567ed

346b

98ab

630d

21.3a

6

25

185d

83a

181e

558e

357a

102a

581e

23.7a

SEM

0.5

0.4

0.6

0.9

0.7

0.5

0.7

0.51

  1. SD Storage date, ST Storage temperature, DM Dry matter, CP Crude protein, NDF Neutral detergent fiber, ADF Acid detergent fiber, IVDOMD in-vitro digestible organic matter in the dry matter, DML Dry matter loss, SEM  standard error of the mean
  2. a−gMeans within a column with different superscripts differ (P < 0.05)