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Evaluation of microwave irradiation effects on nutritive value of broom sorghum grain using an in vitro gas production technique

Published online by Cambridge University Press:  22 November 2017

F Parnian  and
A Taghizadeh
F Parnian
Affiliation:
University of Tabriz, Tabriz, Islamic Republic of Iran
A Taghizadeh*
Affiliation:
University of Tabriz, Tabriz, Islamic Republic of Iran
*
Email: [email protected]
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Extract

In Iran various varieties of sorghum (Sorghum vulgare) are planted mainly for broom production but also for use in animal nutrition. There appears to be no documented research about nutritive value of microwave processed sorghum grain. With microwave irradiation, heat is generated throughout the material, leading to faster heating rates and shorter processing times compared to conventional heating, where heat is usually transferred from the surface to the interior (Fakhouri and Ramaswamy, 1993). In the in vitro gas production method for predicting nutritive value, the kinetics of fermentation can be studied on a single sample and therefore a relatively small amount of sample is required or a larger number of samples can be evaluated at any one time. Gas production measurement provides useful data on digestion kinetics of both soluble and insoluble fractions of feedstuffs (Getachew et al., 1998). The purpose of this study was to evaluate effects of microwave irradiation on nutritive value of broom sorghum grain using the in vitro gas production technique.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 182
Copyright
Copyright © The British Society of Animal Science 2009

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References

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