[en] Corn (Zea mays L.), the leading cereal grain in the world, is widely used in broiler diet. However, corn composition has been shown to be variable in terms of starch, protein, fibre, oil and amino acid content . There is some evidence that some external and internal factors could limit or increase corn nutrient digestibility. One such factor may be drying. Indeed, during high temperature drying, corn grains undergo alterations such as stress crack, protein denaturation, change in functional properties of starch recovered, loss of corn kernel millability... The impact of drying on the nutritional value of corn was not clearly established .
This research project aims to clarify the most important mechanisms occurring in the grain during drying which impact its nutritive value in order to improve the growth performance of broilers.