Flake density of steam-processed sorghum grain alters performance and sites of digestibility by growing-finishing steers.

Abstract

The effect of several flake densities (FD) of steam-processed sorghum grain on performance, and site and extent of nutrient digestibilities by steers fed growing and finishing diets was determined. The effectiveness of common laboratory methods of starch availability (enzymatic hydrolysis or gelatinization) to provide target specifications for quality control of steam-flaked grains was also measured. In vitro starch availability of the processed grains increased (P < .05) linearly in response to decreased FD. Flake density was more highly correlated with enzymatic measures than with percentage gelatinization (R2 = .87 to .93 vs .36). Using 140 crossbred beef steers (181 kg initial weight), feedlot performance was determined for 112 d with a growing diet (50% grain), followed by 119 d with a finishing diet (78% grain). Each FD treatment (412, 360, 309, and 257 g/L or 32, 28, 24, and 20 lb/bu) was randomly assigned to five pens of seven steers each. Intake of DM by steers decreased linearly (P < .05) as FD decreased (7 and 13%, respectively, for growing and finishing diets). Decreasing FD reduced linearly (P < .05) ADG in the finishing phase and for the entire 231-d trial. With the growing diet only, feed efficiency and estimated diet NEm and NEg responses to decreasing FD were curvilinear (P < .05), with the 360 g/L (28 lb/bu) flake being most efficient. Electrical energy requirements for processing increased linearly (P < .05) as FD decreased. Using four multi-cannulated crossbred steers (275 kg), starch digestibility increased linearly (P < .05) in the rumen (82 to 91%) and total tract (98.2 to 99.2%) as FD decreased. Digestibilities within the small (74%) and large intestines (62%) were not altered by FD. Decreasing FD increased (P < .05) total CP digestibility, but did not consistently alter fiber digestibility or DE content of the diets. In conclusion, enzymatic laboratory methods to evaluate starch availability in processed grains can be used satisfactorily to establish FD criteria for quality control of the steam-flaking process. The greatest improvements in efficiency, estimated diet NE, and starch and protein digestibilities usually occurred when FD was decreased from 412 to 360 g/L (32 to 28 lb/bu). Based on these measures and processing costs, the optimal FD was 360 g/L (28 lb/bu).