Compositional variation amongst sorghum hybrids: Effect of kafirin concentration on metabolizable energy

摘要: Abstract Kafirins are stored proteins that negatively affect the nutritional quality of sorghum grain. Kafirin concentration and other chemical characteristics were determined in 12 hybrids varied significantly, from 58% (HB1) to 42% (HB12) as percent total protein. correlated with crude protein (CP) (−0.49), acid detergent fiber (−0.40), apparent metabolizable energy (−0.61), true corrected for N (−0.63). HB12 was hybrid lowest content kafirins, amylose tannins, highest energy. No differences observed starch, but found (3325–2944 kcal kg −1 ) probably due a greater availability related kafirin concentration.