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A note on the influence of micronization and polyethylene glycol on the nutritional value of brown sorghum for growing pigs

Published online by Cambridge University Press:  02 September 2010

G. P. Savage ,
W. C. Smith  and
P. A. Briggs
G. P. Savage
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
P. A. Briggs
Affiliation:
Faculty of Agriculture, The University, Newcastle upon Tyne NE1 7RU
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Abstract

Micronization followed by grinding of brown-seeded sorghum increased starch availability in vitro but had no effect on proximate composition of the grain. In diets containing 70% of sorghum in ground or micronized and ground form, apparent digestibility of dry matter and nitrogen and nitrogen retention by growing pigs were improved (2·5, 5·0 and 12·2% respectively). Addition to the diet of 0*2 g polyethylene glycol per g crude protein in the sorghum fraction produced similar effects. In the ground cereal diet inclusion of polyethylene glycol increased apparent digestibility of gross energy (3·8%) and improved metabolizable energy content by 5·5%, but i n the micronized and ground cereal diet the additive had no effect.

Type
Research Article
Information
Animal Production , Volume 30 , Issue 1 , February 1980 , pp. 157 - 160
Copyright
Copyright © British Society of Animal Science 1980

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References

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