Our objective was to examine the effects of processing, moisture, and anaerobic storage length of reconstituted corn grain (RCG) on the fermentation profile, geometric mean particle size (GMPS), and ruminal dry matter disappearance (DMD). Dry corn kernels were ground (hammer mill, 5-mm screen) or rolled, then rehydrated to 30%, 35%, or 40% moisture, and stored for 0, 14, 30, 60, 90, 120, or 180 d in laboratory silos. Rolled corn had an increased GMPS compared with ground corn (2.24 and 1.13 mm, respectively, at ensiling). However, there was a trend for an interaction between processing and moisture concentration to affect particle size, with GMPS increasing with increased moisture concentration, especially in ground corn. Longer storage periods also slightly increased GMPS. Processing, moisture, and storage length interacted to affect the fermentation pattern (two- or three-way interactions). Overall, pH decreased, whereas lactic acid, acetic acid, ethanol, and NH₃-N increased with storage length. RCG with 30% moisture had less lactic acid than corn with 35% and 40% moisture, indicating that fermentation might have been curtailed and also due to the clostridial fermentation that converts lactic acid to butyric acid. Ensiling reconstituted ground corn with 30% of moisture led to greater concentrations of ethanol and butyric acid, resulting in greater DM loss than grain rehydrated to 35% or 40% of moisture. Ammonia-N and in situ ruminal DMD were highest for reconstituted ground corn with 35% or 40% of moisture, mainly after 60 d of storage. Therefore, longer storage periods and greater moisture contents did not offset the negative effect of greater particle size on the in situ ruminal DMD of rolled RCG. Nonetheless, RCG should be ensiled with more than 30% moisture and stored for at least 2 mo to improve the ruminal DMD and reduce the formation of ethanol and butyric acid.

中文翻译：

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加工、水分和储存时间对重组玉米粒发酵曲线、粒度和瘤胃消失的影响

我们的目的是检查重组玉米粒 ( RCG )的加工、水分和厌氧储存时间对发酵曲线、几何平均粒径 ( GMPS ) 和瘤胃干物质消失 ( DMD) 的影响。）。将干玉米粒磨碎（锤磨机，5 毫米筛）或滚压，然后再水化至 30%、35% 或 40% 的水分，并在 0、14、30、60、90、120 或 180 天实验室筒仓。与磨碎的玉米（青贮时分别为 2.24 和 1.13 毫米）相比，轧制玉米的 GMPS 增加。然而，加工和水分浓度之间存在相互作用影响粒度的趋势，GMPS随着水分浓度的增加而增加，特别是在磨碎的玉米中。更长的储存期也略微增加了 GMPS。加工、水分和储存时间相互作用以影响发酵模式（双向或三向相互作用）。总体而言，pH 值下降，而乳酸、乙酸、乙醇和 NH ₃-N 随存储长度增加。水分含量为 30% 的 RCG 的乳酸含量低于水分含量为 35% 和 40% 的玉米，这表明发酵可能已被缩短，也是由于将乳酸转化为丁酸的梭菌发酵。将水分含量为 30% 的重组磨碎玉米青贮会导致乙醇和丁酸的浓度更高，从而导致干物质损失大于水分含量为 35% 或 40% 的谷物。氨氮和原位瘤胃 DMD 在水分为 35% 或 40% 的重组磨碎玉米中最高，主要是在储存 60 天后。因此，更长的储存期和更高的水分含量并不能抵消更大粒径对轧制 RCG 原位瘤胃 DMD 的负面影响。尽管如此，