In animal nutrition, carotenoids are desirable in the diet because of their pigmenting and antioxidation properties and their function as pro-vitamin A. However, carotenoids are unstable under certain conditions such as high temperature, light and air, and after milling, the common way of processing maize grains, their losses increase. Therefore, the aim of this study was to investigate the kinetics of carotenoid degradation of milled maize from three hybrids (DKC 5182, Majstor and Zoan) at three different storage temperatures (-20, 4 and 25 °C) for 90 days. Samples of ground maize were taken after 0, 7, 14, 21, 28, 42, 56, 78 and 90 days of storage and the concentrations of lutein, zeaxanthin, α- and β-cryptoxanthin and β-carotene in the samples were determined by HPLC method. Based on the first-order kinetics, the kinetic parameters were determined - the initial concentration of the carotenoid in the sample and the rate of degradation (day-1). The most abundant carotenoids in the tested hybrids were lutein and zeaxanthin, and β-carotene had the greatest loss of initial concentration after 90 days of storage. The hybrid had a significant effect on the initial concentration of carotenoids in the grain of the tested hybrids (P < 0.001), which is consistent with genetic predisposition. The highest rate of degradation of all individual and total carotenoids was at a storage temperature of 25 °C, while the rate of degradation at a storage temperature of 4 °C was similar or lower than at a storage temperature of -20 °C.