Chemical composition and nutritive value of Tanzanian grain sorghum varieties

摘要

Twostudieswereconductedtoasses#8217;type,suitability,nutrientcompositionandanti-nutritionalcomponentsofcommerciallyavailableTanzaniangrainsorghumvarieties#8217;(GSV)forpoultryfeeding.Inthefirststudy,acrosssectionsurveywascarriedouttheninefoodmarketslocatedintheurbanandperi-urbanareasinthreetheregionsofeasterncentralTanzaniatoidentifyavailablecommercialGSV.nbsp;Inthesecondstudyproximate,nutritionalandanti-nutritionalcomponentsofGSVwereanalyzed.Datawereanalyzedusingdescriptivestatistics.TwelveGSVwereidentified,most(75%)ofthemwerelandracesandfew(25%)wereimproved.Fiftyeightpercent(58%)ofGSVhadwhitecoatcolourandtherest(42%)hadredoryellow.Theoverallmeanfortheproximatecomponents,Metabolizableenergy(MEn),starch,aminoacidsandanti-nutritionalfactorswereexpressedonpercentagedrymatter(%DM).ThemeanofGSVvaluesforDM(88.3±4.5),crudeprotein(CP)(11.2%±0.68),nitrogenfreeextract(NFE)78.0%±2.62,starch70.7%and(MEn)(13.2MJ/DM±0.39)werehigh,etherextract(EE)(3.15%±0.68)weremoderateandphytates(2.42μg/100gDM)werelowsuggestinghighnutritivevalueandnbsp;suitabilityofGSVinpoultrydiets.Theoverallmeanvaluesforcrudefibers(CF)(4.10±1.76)werehighwithwiderangewereassociatedwithtanninsandcouldsuggestthelimitationofusingGSVinpoultrydiets.Theoverallmeanvaluesforashcontent(3.51±1.52)washighandassociatedwiththepresencecontaminantsamongGSVfromdifferentsources.Theoverallmeanvaluesofthemacroandmicromineralsandtheessentialaminoacidsweregenerallylowsignifyingtheneedforsupplementationofmineralsandaminoacidsingrainsorghumbaseddietsforpoultrydiets.Highmeanvaluesforcondensedtannins(3.33%DM)asleucocyanidinequivalentandtotalphenoliccompounds(25.0%DM)werefoundinsomeoftheGSVandthiscouldlimitutilizationofthesegrainsinpoultrydiets.Inthepresentstudyalowpositivecorrelationwasnotedbetweencolorofthesorghumgrainsandnutrientcomposition,anti-nutritionalcomponents,andMEnmightsuggesttheirsimilarityinnutritivevalues.ThefindingsofthepresentshowedthatTanzanianGSVhavehighnutritivevalueandcouldpartiallyreplacemaizeinpoultryfeeding.Theirfullutilizationinpoultrydietsrequiresastrategicimprovementtoreduceanticipatedeffectsofnotedanti-nutritionalfactors.