Maize Grains

Introduction

Maize is grown as a food ingredient, as a substrate for fermentation, milling or for animal feed. There are three types: white, red and yellow, with the latter the main type used for animal feed. It is not usually used straight in the UK and Europe as it is expensive.

Origin

Temperate countries, with the largest volumes grown in the USA, France and South America.

Nutritional Information

The highest energy of most cereals, containing twice the oil of wheat and barley but lower and poorer in protein quality than wheat. The seed is high in starch (65 - 70%) but low in protein (10.5%), fibre and minerals. The starch is slowly degraded compared to wheat and barley with reports of it being partially resistant to rumen degradation; 30% of the starch it rumen unfermented. Low in calcium and usually only added to pig and poultry feeds. Flaking aids digestibility and palatability and in this form is oftenused in coarse feeds. Its low mineral status needs careful supplementation.

Colour/Texture

Large yellow/orange pea-like coarse grain or coarse golden flake.

Palatability

Good

Limits on Usage

It has been reported that at high levels, when fed for prolonged periods, yellow carcass fat results due to the high xanthophyll content. A poor source of certain trace elements and vitamins (available niacin) but has useful amounts of biotins and carotenoids.

Recommended Maximum Inclusion Rates %

Calf 35 Creep 0 Chick 30 Dairy 35 Weaner 50 Broiler 50 Beef 35 Grower 40 Breeder 50 Lamb 35 Finisher 25 Layer 50 Ewe 35 Sow 35

Handling/Storage

The feed should be flaked, cracked, rolled, micronised, jet sploded or ground before feeding depending on the animal it is to be fed to. The processing will improve the digestibility of the grain.