Effects of Processing and Genetics on the Nutritional Value of Sorghum in Chicks and Pigs - Review -

  • Kim, I.H. (Life Resource Science, Dankook University) ;
  • Cao, H. (Department of Animal Sciences and Industry, Kansas State University) ;
  • Hancock, J.D. (Life Resource Science, Dankook University) ;
  • Park, J.S. (Department of Animal Sciences and Industry, Kansas State University) ;
  • Li, D.F. (College of Animal Science and Technology, China Agricultural University)
  • 발행 : 2000.09.01


Differences in the physical structure and chemical composition of sorghums result in different nutritional values. Sorghums with high in vitro nutrient digestibility tend to have greater ileal and total tract nutrient digestibilies. Soft endosperm can improve growth and nutrient digestibility in nursery pigs and broiler chicks. However, finishing pigs respond less to endosperm hardness. Chicks benefit from waxy sorghums, but responses of swine to waxy sorghum remain controversial. Reduction of particle size benefits nursery pigs more than finishing pigs, while age of chicks affects the coarseness preference. Nutritional benefits of thermal processing in sorghum remain unclear in chicks and pigs. Although experiments have demonstrated increased efficiency with processed sorghum, processing provided only an immediate solution to the problem of reduced utilization. Long-term, solutions will be genetic improvement of physical and on chemical characteristic.

피인용 문헌

  1. Effect of fermentation of soybean meal with varying protein solubility on ileal digestibility of nutrients in growing pigs vol.56, pp.12, 2016,
  2. Effects of corn particle size on nutrient utilization in pigs evaluated under optimal and heat stress conditions pp.1573-7438, 2018,