Week 2
High-Energy Feedstuffs |
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Grain Sorghum
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Text Transcript
Time: 2.57
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- Second most important cereal grain
- U.S. estimated production – 514 million bushels
- Grain sorghums and nongrain sorghums
- In U.S., milo is most popular grain sorghum
- Figure 4.8 – Field of sorghum
- Hardier plant than other grains
- Estimated average yield 59.9 bu/acre
- Seeds
- Grow on plant head
- Figure 4.9 – Sorghum seeds on head of plant
- Susceptible
- Small and hard
- Figure 4.10 – Sorghum seed
- Range of colors
- Requires processing
- Nutritional value
- Table 4.3 – Average nutrient composition of sorghum grain
- Energy source – compared to corn
- Lower starch content
- More variable starch content
Table 4.3 - Average Nutrient Composition of Sorghum Grain
Nutrient |
Average Composition,
% |
Crude protein |
12.4 |
Ether extract
|
3.2 |
Crude fiber |
2.7 |
Ash |
2.1 |
NFE |
79.6 |
Starch |
70.8 |
- Protein source – compared to corn
- Similar content
- More variable content
- Protein
- Primary protein – kafirin
- Primarily low in lysine, threonine, and methionine
- Mineral and vitamin content similar to other grains
Sorghum varieties
- Normal or nonwaxy
- Waxy
- Compared to nonwaxy, improved feeding value
- Heteroyellow
- Compared to nonyellow, improved feeding value
- Bird-resistant
- High in tannins
- Brown
- Lower digestibility and animal performance
- In general, higher tannin than lighter
Tannins
- Deleterious factor
- Polyphenolic compounds
- Astringent – reduce palatability
- Complex with proteins – reduce protein availability
- React with enzymes – reduce digestibility of other nutrients
- Selection – balance between predation and nutritional value
- Processing to improve value
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