Nutritive value, mycotoxin contamination and in vitro rumen fermentation of normal and genetically modified corn (Cry1A(B)) grown in northern Italy
Authors: Masoero, F., Moschini, M., Rossi, F., Prandini, A., Pietri, A.
Journal, Volume, Year: Maydica, volume 44:205-209, 1999
Two transgenic corn varieties, the new hybrid CR (Cry1Ab) and B73xMo17-Bt+, were field grown and compared for their nutritional value. Lignin content was significantly higher in the Bt versus isogenics. There was also lower protein in Bt+ and more sugar in stalk/leaves. The transgenic varieties also had less ergosterol and fumonisin. The rate of fermentation was significantly higher for Bt+ varieties.
Showed differences between lines are not just due to Bt insertion.