Abstract
Cereal grains are fed to animals as a source of energy because of their high starch content. The energy value of grains varies widely with cereal species, cultivar, individual grain sample, and digestive anatomy of the animal. A full description of the energy value of a grain requires definition of its digestible energy content (MJ kg − 1 ) and digestible energy intake (MJ d − 1 ), which are influenced by different characteristics of the grain. Individual grain samples are best suited for one animal type or another. Traditional methods for assessing energy value, like test weight, are inadequate and can be replaced by near-infrared calibrations.
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