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Some compositional changes in malted sorghum ( Sorghum vulgare ) grain and its value in broiler chicken diet
Author(s) -
Okoh Patrick N,
Kubiczek Roman P,
Njoku Placid C,
Iyeghe Grace T
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490303
Subject(s) - sorghum , germination , broiler , tannin , dry matter , fractionation , lysine , globulin , agronomy , food science , sweet sorghum , biology , chemistry , zoology , biochemistry , amino acid , organic chemistry , immunology
Grains of two sorghum ( Sorghum vulgare L) varieties were germinated at room temperature for 2, 4 and 6 days. Germination resulted in an increase in protein content due to dry matter loss; this rose with increasing time of germination. The absolute amount of tannin was unchanged until the fourth day of germination but decreased markedly by the sixth day. Fractionation of the grain protein of one variety showed that there was a large increase in the albumin‐globulin fraction (rich in lysine) and a decrease in the kafirin and cross‐linked kafirin fraction (low in lysine) as a result of germination. Although these changes resulted in a more than 30% increase in lysine content on the fourth and sixth days of germination, a substantial loss in dry matter occurred when germination was continued up to 6 days. When 14‐day‐old Hubbard chicks were fed a diet containing about 59% malted sorghum supplemented with lysine, they showed better ( P < 0.05) weight gain and efficiency of feed conversion than those on malted sorghum without lysine supplementation. However, malting reduced the amount of lysine needed to supplement the diet from 0.25% for unmalted sorghum to 0.18% for malted sorghum.