Popped Sorghum Grain for Finishing Beef Cattle

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Abstract
Sorghum grain was dry heat treated at approximately 178 C in a popping operation. A grain moisture content of 15% was optimum for obtaining the highest percentage of completely popped kernels. Maximum popping achieved was 45%. Bulk density for loose filled samples ranged from 779 g/liter for the original whole grain to 98 g/liter for completely popped grain. Self feeding popped grain mixture, 100% popped grain or partially and nonpopped grain, all crimped, in all-concentrate feed mixtures to finishing steers resulted in significantly reduced feed intake as compared with non-heated, dry rolled grain. The reduced feed intake was accompanied by increased efficiency of feed utilization but nonsignificantly decreased rate of gain, dressing %, carcass grade and fat thickness. Rumen samples showed significantly lower levels of acetic and isovaleric acids but higher levels of propionic acid in cattle fed the dry heat treated grains than in those fed nonheated grain. The resulting narrower acetic:propionic acid ratio was in keeping with greater feed efficiency. Digestibility of all fractions except ether extract, fiber and protein was significantly higher for cattle fed the dry heat treated grains than for those fed nonheated grain. An unknown part of this increased digestibility might be due to slightly lower feed intake. No differences in digestibility were found among cattle fed the heat treated fractions, indicating that dry heat rather than popping per se was responsible for the changes in performance.

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