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

AMB Express

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

SD	ST	Chemical composition (g/kg for DM; g/kg DM for others and % for DML)
SD	ST	DM	Ash	CP	NDF	ADF	Lignin	IVDOMD	DML
2	15	242^a	45^d	264^a	629^a	253^g	67^e	698^a	0.1^d
4	15	241^a	46^d	263^a	629^a	253^g	68^e	697^a	0.4^d
6	15	240^a	47^d	261^a	628^a	254^g	68^e	694^ab	0.9^d
2	20	240^a	47^d	261^a	627^a	270^f	72^e	687^b	1.1^d
4	20	218^b	62^c	232^b	600^b	314^d	89^d	630^d	10.1^c
6	20	201^c	71^b	212^c	588^c	333^c	96^bc	581^e	17.2^b
2	25	223^b	61^c	236^b	576^d	301^e	91^cd	659^c	8.0^c
4	25	191^d	75^b	197^d	567^ed	346^b	98^ab	630^d	21.3^a
6	25	185^d	83^a	181^e	558^e	357^a	102^a	581^e	23.7^a
SEM		0.5	0.4	0.6	0.9	0.7	0.5	0.7	0.51

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
^a−gMeans within a column with different superscripts differ (P < 0.05)