Sorghum grain in poultry feeding
- 1 November 1990
- journal article
- Published by Taylor & Francis in World's Poultry Science Journal
- Vol. 46 (3) , 246-254
- https://doi.org/10.1079/wps19900024
Abstract
The authors review the main studies of the last 30 years concerning the chemical and nutritional features of sorghum grain. They describe the problems related to the tannins which lower to various extents its metabolizable energy value, palatability and protein utilization for chickens. They also emphasize that the new sorghum cultivars with low tannin content and nutritive value similar to maize really are suitable for use as the only cereal component of commercial poultry diets.Keywords
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