Influence of infrared (micronization) treatment on the nutritional value of corn and low- and high-tannin sorghum
1991
Douglas, J.H. | Sullivan, T.W. | Abdul-Kadir, R. | Rupnow, J.H.
The effects of micronization (infrared treatment) of corn, low (LTS), and high tannin sorghum (HTS) was studied. Micronization decreased acid and neutral detergent fiber of the grains. Arginine was reduced in corn, LTS, and HTS and Lys was reduced in corn. Tannin contents of untreated LTS, micronized, LTS, untreated HTS, and micronized HTS expressed as percentage catechin equivalents on a dry matter basis were .06, .05, 5.6, and 4.1%, respectively. The decrease in tannin content of HTS due to micronization was not enough to alleviate the depressing effects of tannin on weight gain (WG) and feed conversion (FC) of broilers. In vitro starch digestibility was improved for all grains. Broiler performance was evaluated in a feeding trial that involved a 2 X 3 factorial arrangement of grain processing and grain sources. No interactions among method of grain processing and grain sources for either WG or FC were observed. Micronization improved WG and FC for all grains. Birds fed corn and LTS showed no differences in WG and FC. There were reductions in WG and fed of birds fed HTS as compared with those fed LTS. Micronization of grains improved the performance of broilers.
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