Evaluation of Processed Sorghum Grain and Wheat by Cattle and by In Vitro Techniques

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Abstract
The effects of several grain processing methods were evaluated by in vivo and in vitro techniques. In the first two experiments sorghum grain was used, and wheat was used in the last two. Control grains were rolled or ground. In experiment 1, grain NFE digestibility and in vitro starch availability was increased by expanding. Expanding and pressure cooking decreased available lysine, in vitro protein hydrolysis and ration crude fiber digestibility. Although not significantly affected by treatments, a trend for lower protein digestibility and higher nitrogen balances appeared with expanding and pressure cooking. Flaking, extruding or expanding increased in vitro starch availability in experiment 2. Digestibility of NFE was increased 12% by flaking and 15% by extruding. As measured by three in vitro tests, there was a detrimental effect on protein due to flaking or expanding. Though not significantly different, the trend was for lower protein digestibility and greater nitrogen retention due to flaking or expanding. Copyright © 1975. American Society of Animal Science . Copyright 1975 by American Society of Animal Science.