Now that wet corn is on the market, wet corn brings a lot of problems

1, the use of wet corn, high moisture, too much, 2, mold over-standard and other problems need to be pointed out! My younger brother just threw a brick-- which was immediately reflected in the new corn market recently-- of course, it is mainly a matter of moisture, which must be strictly controlled. Otherwise, mildew-corn has high moisture content, high crushing energy consumption, low modulation temperature and high moisture content of the finished product. New corn after harvest, but not equal to full maturity, there is a post-ripening process; new corn contains a kind of resistant starch that is not easy to digest, which is not easy to be digested and absorbed by pigs, so its nutritional value is lower than that of old corn. Every autumn and winter, we find that fattening pigs have a large feed intake but do not grow fast, and have more prolapse of the anus, which is often related to new corn. In addition, it should also be noted that if the new corn is dried before natural ripening, the resistant starch is not easy to be changed, and the digestion and utilization rate will be low. So in autumn, pig farms store some old corn and make a transition when using new corn, which is necessary for production. -- there are many noodles, low energy according to dry matter, and high ratio of material to meat. Thank you for reminding me! I wonder if you have any strong data to explain it? It's true that any grain has a post-ripening process-- it's good to learn on the fifth floor. -reply to gqk2004 to learn-- calculate the formula after converting dry matter But the cost will rise a lot-- how to adjust the puffing of corn after high moisture content?