Degradability of sorghum grain with and without tannin, and different particle size
Carla Giselly de Souza | Jozivaldo Prudêncio Gomes de Morais | Ciniro Costa | Paulo Roberto de Lima Meirelles | Wagner dos Reis | Heraldo César Gonçalves | Marco Aurélio Factori
Due to its nutritional characteristics sorghum has been indicated as substitute cereal to corn and wheat. Besides, in Brazil sorghum is not used for human feeding unlike corn, witch reduces its costs in almost 20% in comparison to corn costs. This research was conducted at UNESP, in Botucatu and Jaboticabal Campus, São Paulo, Brazil, with the purpose to evaluate the grinding effect on two sorghum genotypes grain (with and without tannin) preserved dry or ensiled humid above the degradability in situ of the dry matter, crude protein and starch. Three rumen fistulated sheep were used, distributed in an experimental block design, at 2 x 2 x 3 factorial outline, with two sorghum genotypes (with and without tannin), two forms of conservation (dry grain and high moisture grains silage) and three grinding ways (undivided, thick grinding and fine grinding) and the time as sub-portion. According to the results the grinding is recommended to sorghum grains because it increases the ruminal and effective degradability of the dry matter, crude protein and starch. The presence of tannin in sorghum grain changed the degrability potential of crude protein and starch. The thick grinding in dry grain without tannin was the better treatment.
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