Schaffert, R.E. and Lechtenberg, V.L. and Oswalt, D.L. and Axtell, J.D. and Pickett , R.C. and Rhykerd, C.L. (1974) Effect of tannin on in vitro dry matter and protein disappearance in sorghum grain. Crop Science, 14 (5). pp. 640-643.
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Abstract
The purpose of this investigation was to determine the effect of tannin and added urea on in vitro dry matter disappearance (IVDMD) and in vitro protein disappearance (IVPD) in sorghum (Sorghum bicolor (L.) Moench) grain. IVDMD of low and high tannin genotypes after 48 hours of fermentation was 72.5 and 46.4% respectively. The addition of urea increased IVDMD to 93.4 and 79.2% for the low and high tannin genotypes. IVPD of low and high tannin genotypes was not affected by urea and averaged 88.2 and 69.6%, respectively. After 96 hours of fermentation the IVDMD of low and high tannin genotypes was 93.8 and 85.8%, respectively, indicating a true difference in digestibiltiy of about 8 percentage units. The major factor limiting the utilization of high tannin sorghum is apparently the availability of protein. Undigestible protein and tannin complex may account for more than half of the difference in IVDMD between low and high tannin genotypes
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Urea, Protein digestibility,Nutritive value. |
| Author Affiliation: | Purdue University(USA) |
| Subjects: | Crop Improvement |
| Divisions: | Sorghum |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 05 Jan 2012 05:23 |
| Last Modified: | 05 Jan 2012 05:23 |
| Official URL: | http://dx.doi.org/10.2135/cropsci1974.0011183X0014... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/2900 |
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