In Vitro Rumen Fermentation Studies with a Bird Resistant Sorghum Grain

Saba, W. J.; Hale, W. H.; Theurer, Brent

doi:10.2527/jas1972.3551076x

Cited by 11 publications

(4 citation statements)

References 5 publications

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“…Becker (5) found that, among various grains, sorghum had the highest percentage of phosphorus present as part of phytic acid (75%). High tannin content in some varieties of sorghum make it difficult to digest (9,13,14,29,46; D. D. McGinty, Ph.D. thesis, Texas A&M University, College Station, Tex., 1968), and the astringency of the milled product may make it unpalatable (4,8). However, from an economic standpoint, high tannin content in sorghum may be an advantage because it renders the grain resistant to birds (51) and molds (30).…”

mentioning

confidence: 99%

Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins

Kazanas¹,

Ely²,

Fields³

et al. 1984

Appl Environ Microbiol

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Male weanling rats fed diets containing fermented and unfermented tannin-free sorghum meals naturally contaminated with traces of ochratoxin A, zearalenone, and an unidentified toxic substance developed anorexia. Mean changes in body weight over a 28-day feeding period for rats fed fermented and unfermented sorghum meal and ANCR casein diets of 8% protein were-2.8, + 13.8, and + 100.5 g, respectively. Rats fed fermented sorghum meal developed alopecia; hematological findings showed a decreased mean corpuscular volume, hypochromic microcytosis, balanced leukopenia, and hypoproteinuria. Histological findings showed testicular hypoplasia of the germinal epithelium and no mature spermatozoa. Necrosis and mineralization in Henle's loop were also observed. No damage was apparent to the liver, cerebellum, cerebrum, spleen, or adrenal glands.

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mentioning

confidence: 99%

Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins

Kazanas¹,

Ely²,

Fields³

et al. 1984

Appl Environ Microbiol

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“…One of the earliest examples of genetic manipulation was the use of tannins in bird-resistant grain sorghum hybrids to decrease bird deprivation and preharvest mold. Although tannin does decrease losses associated with birds and mold, the bird-resistant hybrids were less digestible than bird-susceptible hybrids (21,22) and reduced starch digestion in vitro (13,14,28). Studies have been conducted with grain sorghum hybrids that varied in endosperm type, endosperm color, and seed coat color.…”

Section: Grain Sorghum: Digestibilitymentioning

confidence: 99%

Nutritional benefits of specialty grain hybrids in beef feedlot diets

Stock

1999

Journal of Animal Science

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The study of grain hybrids with faster or more extensive rates of ruminal starch fermentation has been a key research area. Because grain sorghum starch is generally regarded as less accessible to enzymatic degradation than starch in other grains, it has received the greatest research emphasis. However, all grains have been evaluated to some extent. Grain sorghum hybrids appear to be more variable in digestibility, in vitro and in vivo, and in rate of starch fermentation than are corn hybrids. The greater variation may be partially because grain sorghum hybrids are developed and evaluated under more stressful environmental conditions (high temperature and limited water conditions) than are corn hybrids. In vitro and in vivo studies indicate that differences in grain hybrids exist, but these differences may not totally explain differences in cattle performance. The response to feeding high-lysine corn to cattle has been variable. Although high-lysine corn supplies more lysine in the diet, lysine flow to the abomasum was not increased. Hybrids selected for increased lysine content have been shown to have faster in vitro rates of starch digestion, suggesting that improvements in animal performance may be related to the indirect selection for improved energy utilization. In one study in which high-oil corn was evaluated, feed conversion was not improved compared with a control corn diet. At the present time additional studies in which other genetic modifications of grain hybrids are evaluated are in progress, but the results have not been published.

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“…Experiments with ruminants indicate that polyphenols can associate with endogenous and exogenous proteins in the gut and thus reduce the amount of N available for microbial growth. These observations are based primarily on lower in vitro DM digestibility and second on lower gas production per g DM of high-tannin sorghum than of low-tannin sorghum grain (Donnelly & Anthony, 1969;Saba et al 1972).…”

Section: Rsmentioning

confidence: 99%

Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

1988

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1. The present work was undertaken to study the effects of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of sorghum (Sorghum bicolor (L.) Moench). Three different sorghum varieties; Dabar, Feterita and Argentine containing zero, intermediate to low and high levels of polyphenols respectively were used in the study. From these varieties uncooked, uncooked acidified, cooked, and cooked acidified diets were prepared. Diets were characterized with regard to resistant starch (RS), dietary fibre (DF), acid-detergent fibre (ADF) and amino acid content. Raw materials were further analysed for content and composition of non-starch polysaccharides and Klason lignin. The nutritional properties were studied in balance trials with rats. True protein digestibility (TD), biological value (BV), net protein utilization, digestible amino acids, digestible energy (DE) and digestible D F were used as criteria in the nutritional study.2. Cooking at neutral and acid pH resulted in significantly higher assayed values for DF. Increase in D F could be accounted for by formation of RS. Approximately 50% of RS was recovered in the faeces.3. In vitro values for protein associated with ADF and in vivo balance values using rats suggest that an endosperm protein fraction, kafirins, was made unavailable during cooking. This resulted in reduced TD and increased BV. It is assumed that unavailable kafirins serve as a nitrogen source for microflora in the hind-gut.4. Dietary polyphenols changed the excretory route for N from urine to faeces. This resulted in lower TD and higher RV in Argentine (high in polyphenols) than in Dabar and Feterita (low in polyphenols), although dietary lysine (first limiting amino acid) was the same in the three varieties.5. Variation in DE of the diets was attributed to DF, RS and the amount of faecal protein, which in turn were influenced by undigested kafirins and polyphenols.Sorghum (Sorghum bicolor (L.) Moench) is one of the most important food constituents in arid parts of Africa and Asia. In these areas sorghum serves as the principal form of protein and energy for several hundred million people (Hulse et al. 1980). Based on nutrient composition, energy of low-polyphenol sorghum varieties are expected to be highly digestible. The starch content is higher and dietary fibre (DF) lower than in most other cereal staples (Bach Knudsen & Munck, 1985); the former fraction is almost completely hydrolysed and absorbed in the small intestine, while the latter fraction escapes digestion in the small bowel (Keys & DeBarthe, 1974;Englyst & Cummings, 1985;Sandberg et al. 1986). In agreement with dietary composition, balance trials in which rats were given unprocessed low-polyphenol sorghum varieties, revealed digestibility of energy (DE) to be in the upper range of DE for cereals Pedersen & Eggum, 1983 a, b, c, 6).However, a study by MacLean et al. (1981) of preschool children caused doubt about the nutritive value of sorghum. The loss of available energy in faeces was 776 kJ/d when cons...

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In Vitro Rumen Fermentation Studies with a Bird Resistant Sorghum Grain

Cited by 11 publications

References 5 publications

Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins

Toxic effects of fermented and unfermented sorghum meal diets naturally contaminated with mycotoxins

Nutritional benefits of specialty grain hybrids in beef feedlot diets

Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

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