The factors influencing sorghum starch digestibility in meat chickens

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3 pages
Code: 17-014
Published: 16 May 2017
Author(s): Peter H Selle, Sonia Y Liu, Ha H Truong, Ali Khoddami, Amy F Moss
Contributor(s):
ISBN: 978-1-74254-938-5

The contention is that the quality of sorghum as a feed grain for chicken-meat production is better than its perceived value; nevertheless, there is clearly scope for improvement. There is a distinct possibility that this improvement could be realised if grain breeding programs focused on developing sorghums with lesser kafirin proportions of total protein and sorghums with lesser concentrations of polyphenols. The likelihood is that poultry offered such sorghum-based diets would respond more robustly to dietary inclusions of phytate-degrading feed enzymes, which would be advantageous.