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The potential of sorghum in modern animal nutrition
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We need to explore new information regarding the potential of sorghum in animal diet.
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Good discussion so far.
I wanted to add that👇🏽
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👍
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Mesmerizing
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it is an energy source
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Great
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Cool
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In years past, many poultry nutritionists would typically discount the nutritional value of grain sorghum compared to corn or wheat. The nutritional value of sorghum was assumed to be 85 to 90 percent of the total feeding value of corn. For sorghum to replace corn in a lower-cost feed formulation, this meant that sorghum had to trade at prices much lower than corn before it would be included in the formulation. Today’s sorghum varieties compare more favorable to corn in lower-cost feed formulations. Old varieties of grain sorghum contained relatively high amounts of an anti-nutritional compound called tannin. The presence of tannin in poultry feeds is well known to suppress growth and performance of all types of poultry (Nyachoti et. al, 1996). Tannins bind to proteins and render them less available for metabolism. Although tannin reduces bird damage in fields of sorghum, poultry are birds, too, and are also affected by the anti-nutritional properties of tannin.
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👍👍
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Good
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The limiting factor is a major set back in usage of sorghum
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The fat content of grain sorghum and thus the energy value for poultry is slightly lower when compared to corn, but this difference is easily balanced in rations with other sources of energy such as animal byproduct meals or oils. Compared to corn, grain sorghum contains reduced quantities of yellow xanthophylls required for egg yolk pigmentation and skin coloration for broilers. In some cases where lighter meat products are preferred by the customer, sorghum may be used to reduce carcass pigmentation for marketing advantages. Where color is required for some products, such as egg yolks that require intense pigmentation, other sources of pigments like marigold oil, yeast products, synthetic compounds and even corn based DDGS are widely available and often can be included in rations on a least cost basis.The fat content of grain sorghum and thus the energy value for poultry is slightly lower when compared to corn, but this difference is easily balanced in rations with other sources of energy such as animal byproduct meals or oils. Compared to corn, grain sorghum contains reduced quantities of yellow xanthophylls required for egg yolk pigmentation and skin coloration for broilers. In some cases where lighter meat products are preferred by the customer, sorghum may be used to reduce carcass pigmentation for marketing advantages. Where color is required for some products, such as egg yolks that require intense pigmentation, other sources of pigments like marigold oil, yeast products, synthetic compounds and even corn based DDGS are widely available and often can be included in rations on a least cost basis.
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Good Notes
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Well said
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well prepared
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👍
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nice
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Educative
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Correct 💯
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Ohh
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during maize high price situation a partially replacement like that
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nice
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Sorghum also can be a substitute
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Buh soya bean has more potentials
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