Nutritive value of six commercial sorghum grain hybrids

Shoup, F.K. and Deyoe, C.W. and Sanford, P.E. and Murphy, L.S. (1970) Nutritive value of six commercial sorghum grain hybrids. Poultry Science, 49 (1). pp. 168-172. (Unpublished)

[img] PDF
Restricted to ICRISAT researchers only


SEVERAL studies have been conducted to determine the effects of hybridization on protein content and quality. Bressani and Mertz (1958) found varietal differences in amino acid composition of corn, but only small differences in 13 sorghum grain hybrids. Waggle et al. (1967) found that protein in sorghum grain samples containing 8.3, 10.5, and 12.1% protein was similar in amino acid composition. The performance of chicks was not affected by protein levels when grain was fed on an isonitrogenous basis. However, high-protein grain produced significantly more grain than low-protein grain when formulated in diets of equal quantities of grain and soybean meal. In 1944 Heller and Sieglinger showed considerable variation in the protein content of different sorghum grain varieties. Virupaksha and Sastry (1969) observed large variations in the protein content of non-hybrid varieties of sorghum grain. They found lysine to be negatively correlated to the protein content of the grain. Deyoe . . .

Item Type: Article
Author Affiliation: Departments of Grain Science and Industry, Dairy and Poultry Science, and Agronomy, Kansas State University, Manhattan, Kansas 66502
Subjects: Animal Husbandary
Divisions: Sorghum
Depositing User: Ms K Syamalamba
Date Deposited: 09 Jul 2012 05:03
Last Modified: 09 Jul 2012 05:04
Official URL:

Actions (login required)

View Item View Item