High Tannin Sorghum Research Articles

Effect of Sorghum Tannin on the Performance of Broiler Chicks and their Carcass Characteristics

A feeding trial was carried out to study the effects of sorghumtannin on the performance and carcass characteristics of broiler chicks.Seven experimental diets were formulated using zero tannin maize ascontrol and six sorghum grain varieties, each two with low, medium andhigh tannin level. Diets were fed to 196 unsexed Hubbard commercialbroilers chicks for 5 weeks. Low tannin Safra had the best amino acidscomposition followed by high tannin sorghum varieties. Broilersperformance and carcass characteristics showed inconsistent trend as thelevel of tannin increased, since the birds consuming sorghums with hightannin content gave better performance than their counterparts fedmedium tannin. In addition, the results showed that sorghum varietieswith the same tannin level gave different effects on broiler performanceand carcass characteristics. These results indicate that, tannin level maynot be the sole factor affecting nutritional quality of sorghum grains; otherfactors may be involved.

Sorghum tannin extract impedes in vitro digestibility and fermentability of nutrients in the simulated porcine gastrointestinal tract.

The site and extent of digestion of sorghum nutrients affected by tannins in the intestine are not clarified. Porcine small intestine digestion and large intestine fermentation were simulated in vitro to determine the effects of sorghum tannin extract on the digestion and fermentation characteristics of nutrients in the mimicked porcine gastrointestinal tract. In experiment 1, low-tannin sorghum grain without or with 30 mg/g sorghum tannin extract were digested by porcine pepsin and pancreatin to measure in vitro digestibility of nutrients. In experiment 2, the lyophilized porcine ileal digesta from 3 barrows (Duroc × Landrace × Yorkshire, 27.75 ± 1.46 kg) fed the low-tannin sorghum grain without or with 30 mg/g sorghum tannin extract and the undigested residues from experiment 1 were, individually, incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine hindgut fermentation. The results revealed that sorghum tannin extract decreased in vitro digestibility of nutrients both by pepsin hydrolysis or pepsin-pancreatin hydrolysis (P < 0.05). Although enzymatically unhydrolyzed residues provided more energy (P = 0.09) and nitrogen (P < 0.05) as fermentation substrates, the microbial degradation of nutrients from unhydrolyzed residues and porcine ileal digesta were both decreased by sorghum tannin extract (P < 0.05). Regardless of unhydrolyzed residues or ileal digesta as fermentation substrates, microbial metabolites including the accumulative gas production excluding the first 6 h, total short-chain fatty acid and microbial protein content in the fermented solutions were decreased (P < 0.05). The relative abundances of Lachnospiraceae AC2044 and NK4A136 and Ruminococcus_1 was decreased by sorghum tannin extract (P < 0.05). In conclusion, sorghum tannin extract not only directly decreased the chemical enzymatic digestion of nutrients in the simulated anterior intestine, but also directly inhibited the microbial fermentation including microbial diversities and metabolites in the simulated posterior intestine of pigs. The experiment implies that the decreased abundances of Lachnospiraceae and Ruminococcaceae by tannins in the hindgut may weaken the fermentation capacity of microflora and thus impair the nutrient digestion in the hindgut, and ultimately reduce the total tract digestibility of nutrients in pigs fed high tannin sorghum.

Comparative digestion and fermentation characteristics of low-tannin or high-tannin sorghum grain in the porcine gastrointestinal tract.

High-tannin sorghum grain (HTS) has been previously proved to contain lower apparent total tract digestibility (ATTD) of nutrients than low-tannin sorghum grain (LTS) for pigs. This study was conducted to identify in which segments (foregut or hindgut) of the intestinal tract of pigs the digestion of nutrients was mostly influenced, and to compare the digestion and fermentation characteristics of LTS and HTS in the porcine gastrointestinal tract. In experiment 1, HTS and LTS were digested by porcine pepsin and pancreatin to simulate small intestine digestion, and subsequently the undigested residues were incubated with fresh pig cecal digesta as inoculums for 48 h to simulate the porcine large intestine fermentation in vitro. The results revealed that the in vitro digestibility of air-dry matter, gross energy (GE), and crude protein (CP) was lower (P < 0.05) in HTS than that in LTS, regardless of the simulated small intestine digestion or large intestine fermentation. The enzymatically unhydrolyzed residue of HTS decreased the accumulative gas production excluding the first 3 h and the short-chain fatty acid concentration including acetic acid, propionic acid, and butyric acid in the fermented solutions (P < 0.05), although it provided more nutrients as fermentation substrates (P < 0.05). In experiment 2, 12 crossbred barrows (25.5 ± 2.5 kg body weight) with a T-cannula inserted in the distal ileum were randomly allotted to two diets (N = 6) to determine nutrient digestibility in the foregut (AID, apparent ileal digestibility) and in the hindgut of pigs (HGD, hindgut disappearance). The study lasted 10 d, with a 5 d adaption to the diets followed by a 3 d collection of feces and then a 2 d collection of ileal digesta. Diets included 96.6% HTS or LTS as the only source of dietary energy and nitrogen. The AID and ATTD of dry matter, GE, and CP in HTS were lower than those in LTS (P < 0.05). There was no difference in HGD of nutrients between LTS and HTS. Eight out of fifteen amino acids in HTS had lower AID values (P < 0.05). In conclusion, HTS provided lower small intestine digestibility of nutrients and lower large intestine fermentation parameters, implying that condensed tannins in sorghum grain may impede the nutrient digestibility in the foregut and limit the fermentability in the hindgut segment of pigs. Hence, digestion and fermentation characteristics of sorghum grain may vary depending on the condensed tannins.

Comparative ileal digestibility of gross energy and amino acids in low and high tannin sorghum fed to growing pigs

Low tannin sorghum cultivars (LTS) have been previously proved to contain greater available energy and apparent total tract digestibility (ATTD) of gross energy (GE) and crude protein (CP) than high tannin sorghum cultivars (HTS); however, their comparative ileal digestibility of energy and nitrogen excluding microbial interference in pigs remains mostly unknown. This study was designed to compare apparent (AID) and standardized ileal digestibility (SID) of amino acids (AA) associated with the AID and hindgut disappearance (HGD) of GE and CP in 4 LTS and 4 HTS fed to growing pigs. Eighteen barrows (27.6 ± 3.5 kg) fitted with a distal ileum T-cannula were allotted to a replicated 9 × 3 Youden square design with 9 diets and 3 periods to give a total of 6 replicate pigs per diet. Each period lasted 10 days, with 5 days adaption to the diets followed by 3 days collection of faeces and then 2 days collection of ileal digesta. Eight sorghum diets contained 966 g/kg sorghum grain as the only source of dietary energy and nitrogen, and one nitrogen-free diet was used to determine basal ileal endogenous nitrogen loss. Mean AID, ATTD, and HGD of GE and CP were higher in LTS than in HTS (P < 0.05). Mean SID of 8 out of 15 AA were decreased in HTS (P < 0.05). The AID, ATTD, and HGD of GE or CP had a negative correlation with condensed tannins and total phenolics in sorghum grain (P < 0.05). The SID of essential AA, including lysine, threonine, valine, histidine, and arginine, were highly or moderately negatively correlated with condensed tannins and total phenolics content in sorghum grains (P < 0.05). Overall, HTS provided less ileal digestibility and hindgut disappearance of energy and nitrogen, implying that condensed tannins in sorghum grain may impede nutrient digestibility, not only in the foregut but also in the hindgut segements of pigs.

Effectiveness of Tannin Removal by Alkaline Pretreatment on Sorghum Ethanol Production

Sorghum has been proposed as a complement or replacement for corn in ethanol production. One difference between sorghum and corn is the presence of tannins, which may affect enzymatic activity. High-tannin sorghum hybrid XM217 was used to analyze the effect of tannin removal by the alkaline pretreatment of sorghum for ethanol production. A laboratory-scale dry-milling process was used on treated sorghum/corn blends to generate mash that was fermented by Saccharomyces cerevisiae and then compared to a 100% untreated sorghum control. Cellulase was added to a similar set of mash to determine the feasibility of the tannin-removal treatment as a pretreatment method for cellulosic ethanol production. Theoretical ethanol yield increased from 68.2 ± 1.5% to 78.5 ± 2.5% for alkaline-pretreated sorghum vs. untreated sorghum, with a corresponding increase in mean ethanol concentrations from 8.02 ± 0.15 to 9.39 ± 0.26% w/v. The average theoretical ethanol yield increased from 69.8 ± 1.7% to 94.6 ± 1.9% when using cellulase with untreated and treated sorghum. The use of alkaline tannin removal resulted in a significant increase in the theoretical ethanol yield obtained when using 100% sorghum, when compared to the theoretical ethanol yield obtained when using 100% corn. The combination of cellulase and alkaline tannin removal improved the yield of ethanol in all cases compared to the experiments without cellulase.

Partial replacement of maize meal with high-tannin sorghum meal affects finishing and methane emissions of Pedi goats

This study was conducted to determine the effect of replacing maize meal with Sorghum vulgare meal, a high-tannin sorghum meal, in fattening diets on bodyweight and methane emissions by yearling male Pedi goats. A total of 12 yearling male Pedi goats with an average initial liveweight of 14 ± 1 kg were randomly assigned to a complete randomized design with four treatments, which were formulated such that 0%, 10%, 20% and 30% of the maize meal was replaced with Sorghum vulgare meal. The experiment was conducted over 28 days, with 21 days adaptation, followed by seven days for sample collection. Replacing maize meal with sorghum did not produce detectable (P &gt;0.05) effects on bodyweight and live weight gain. The various replacement levels of sorghum meal had no detectable effects on the blood cell profile of Pedi goats either. However, they reduced methane emission and improved feed conversion ratio (P &lt;0.05), which allowed for an approximation of the feed required by growing goats. These findings may assist farmers in selecting and utilizing the right feeds to maximize profitability in the small-stock farming sector.

SÍNTESE DE PROTEÍNA MICROBIANA E BALANÇO DE NITROGÊNIO EM NOVILHAS MESTIÇAS HOLANDEZ /ZEBU ALIMENTADAS COM DUAS FONTES DE TANINOS

Tannins have been used to trigger positive effects on ruminal metabolism. So, increasing levels of tannic acid in a sorghum-based diet for five Holstein/Zebu crossbred lactating heifers were subject to a 5 × 5 Latin square experimental design, five heifers x five tannins acid levels x five periods. The excretion of total purine derivatives, through the collection of spot urine samples, and the N concentration values in the milk and urine were used. All heifers received 9.87 kg/DM of corn silage as roughage and 6.38 kg of concentrate (not fed ad libitum). Diet 1 (control) contained low-tannin sorghum (0.027kg total tannin), and the other diets contained high-tannin sorghum. The levels of tannic acid added used were established based on the quantity of condensed tannin in high-tannin sorghum. Thus, diets 2, 3, 4, and 5 were supplemented with 1.5g (13.%DM), 79.5g (2.6%DM), 157.5g (3.9%DM), and 235.5g (5.2%DM) of tannic acid totalling 0.078, 0.156, 0.234, and 0.321 total tannin kg/day respectively. The urinary excretions of urea (2.0055), total allantoin (185.12 mmol/day-1) , and total purine derivatives (222.32 mmol/day-1); absorbed purines 179.3 mmol/day-1); the N microbian synthesis (130.358 (g)N/day-1); and the concentrations of allantoin in milk (36.40 mmol/day-1) were not affected by the diets. Diets using two tannins sources supplementation did not affect the animal’s health, that is, it did not change the blood and metabolic rates above the normality indices for the animal category, neither improved the efficiency of the microbial synthesis nor the balance of N for milk production

PSVIII-17 Effect of high-tannin sorghum grain on in vitro rumen fermentation and methane production

Abstract The objective was to evaluate the potential of methane (CH4) mitigation of high-tannin sorghum (HTS) varieties (V). The experiment was arranged as a completely randomized block design with a 7 × 2 factorial arrangement of treatments, including 6 HTS varieties (BRS72, Dekalb; 81G67, Dupont-Pioneer; QL-BR95, Lucava; 6001, ACA; NYX, Unisem; Red Bird, Warner Seeds; 20.1±3.2 g/kg condensed tannins), a low tannin sorghum (LTS, 0.3 g/kg condensed tannins) and two levels of polyethylene-glycol (PEG; 0 and 1 g). Three independent batch culture runs were conducted using a basal diet (0.5 g) containing 72% sorghum, 18% corn stover and 10% soybean meal. Total gas production (TGP), CH4 production, gas production kinetics and dry matter digestibility (DMD) were evaluated. Data were analyzed with R studio 1.4.1106 using a mixed model and the Tukey instruction for mean comparison. Interaction (V × PEG) was not significant (P = 0.16) for DMD. However, DMD decreased (P &amp;gt; 0.05) 6.1 percentage units with HTS varieties compared to LTS. Furthermore, PEG increased (P &amp;gt; 0.05) DMD by 1.78 percentage units. The V × PEG interaction tended to be significant for TGP (P = 0.09; mL/g DM), where sorghum 81G67 + PEG showed the lowest gas production (486 mL/g DM). Kinetics of gas production were also affected. Fermentation rate was higher (P &amp;gt; 0 .05) for the LTS variety (0.0373 %/h) and lower (P &amp;gt; 0.05) for sorghum 81G67 (0.0317 %/h), while maximum volume of gas was 5.9% higher (P &amp;gt; 0.05) when PEG was included. Methane concentration (%) was lowest (P &amp;lt; 0.05) with QL-BR95 sorghum but CH4 production (mL/g DM) was not affected (P = 0.38) by sorghum variety. Methane concentration and production increased (P &amp;gt; 0.05) 8.9 and 4.1% respectively with PEG inclusion. In conclusion, HTS negatively affected digestibility and rumen fermentation while PEG minimized such effects. Sorghum grain varieties with high tannin content had negligible effects on rumen methanogenesis.

Lactic fermentation of grain sorghum: effect of variety and pretreatment on the production of lactic acid and biomass.

Grain sorghum is a viable feedstock for lactic acid fermentation; however, tannins contained in some varieties affect the efficiency of hydrolysis and fermentation. This work objective was to assess the effect of pre-treatment of grain sorghum on the production of lactic acid and biomass after fermentation. Sorghum varieties with low, medium, and high tannins were pretreated, enzymatically hydrolyzed, and fermented with Lactobacillus casei. The pre-treatments consisted of cooking the grains in lime, cooking in plain water, and no treatment (control). Pretreated sorghum flours were hydrolyzed using thermostable α-amylase from Bacillus licheniformis and amyloglucosidase from Aspergillus niger. Lime pre-treatment showed a significant improvement in protein content, digestibility, and lactic acid production after fermentation, in relation to the non-treated samples. Although differences were not significant for low and medium tannins, lime treatment increase lactic acid production for the cooked-in-lime high-tannin sorghum in relation to the control. For this sorghum/treatment combination, the lactic acid production was 138 g/L, with a volumetric productivity of 1.57 g/L·h and 85/100 g yield based on initial starch, which is equivalent to 69 g of lactic acid per 100 g of sorghum d.b.

Feeding Behavior of Lactating Dairy Cattle Fed Sorghum-Based Diets and Increasing Levels of Tannic Acid

Tannins have been used to trigger positive effects on ruminal metabolism and increase ruminant production efficiency, since they increase the supply of dietary protein in the small intestine. Increasing levels of tannic acid in a sorghum-based diet on the feeding behavior of five Holstein/Zebu crossbred lactating dairy cows was evaluated. They were subjected to a 5 × 5 Latin square experimental design, with fivelevels of tannin as dry matter (DM) in the diet (0.46, 1.30, 2.60, 3.90, and 5.20%). The levels of the tannic acid added were established based on the quantity of condensed tannin in high-tannin sorghum. Thus, diets 2, 3, 4 and 5 were supplemented with 1.5 g (13% DM), 79.5 g (2.6% DM), 157.5 g (3.9% DM), and 235.5 g (5.2% DM) of tannic acid, totaling 0.078, 0.156, 0.234, and 0.321 kg of tannin/day, respectively. Feeding behavior variables included the following states and events: feeding, drinking, rumination, and inactivity; the frequency of visiting the feed and water troughs; and the occurrence of urination and defecation. Water was provided ad libitum, and its intake was measured during periods of behavioral data collection. The use of two tannin sources (hydrolysable and condensed) corresponding to the total level of 5.20% (on a DM basis) in the diet of lactating dairy cattle does not affect the animals’ health. Tannic acid can be included in the diet of lactating dairy cattle at a level of 3.93% (on a DM basis) without inducing variation in the total time spent daily on feed intake. Dairy cows dilute the effects of dietary tannin (5.20%) through greater fragmentation of food consumption in the hours following its supply (180 min). The astringent effects caused by tannin intake in lactating dairy cows are mitigated by increasing the daily water intake as the amount of tannin in the diet increases, starting at a level of 3.90% tannin (on a DM basis).

Effect of low tannin sorghum based feeds on broiler meat nutritional quality

This study determined the meat quality characteristics of different parts of a broiler carcass obtained from chicken fed on diets formulated using either maize ( Zea mays ) or sorghum ( Sorghum bicolor ) as the source of energy. Six diets that differed on the sorghum/maize replacement levels (0%, 20%, 40%, 60%, 80% and 100%) were fed to 120-day old broiler. The chicken meat was harvested after 8 weeks and meat from different parts of the carcasses were analysed for fatty acid profile, cholesterol, vitamins A and E content. Levels of 36.37%–80.32% of saturated fatty acids were detected in different cuts. The polyunsaturated fatty acids ranged at 12.36%–29.13% while the monounsaturated fatty acids accounted for 1.46%–4.84% for all the experimental diets. The highest levels of long chain unsaturated fatty acids (18.68%–22.87%) were detected in the thigh muscle meat of chicken fed on a 0% sorghum diet. Conversely, diet that had a 100% sorghum had undetectable level of unsaturated fatty acids. The highest cholesterol content of 30.61 mg/100g was detected in the thigh muscles of chicken with 100% sorghum inclusion. The vitamin E content in the thigh meat of chicken subjected to diets high on maize content were significantly higher (P ≤ 0.01) than those fed on high sorghum diets. Meat from chicken fed on high low tannin sorghum meals had significantly lower (P ≤ 0.01) cholesterol content of 8.63 to 3.44 mg/100g compared to 20.10 mg/100g from diets high on maize. The present study shows that partial substitution of maize with low tannin sorghum can improve the nutritional value of broiler meat. • Chicken fed on low tannin sorghum and maize diets as the key sources of energy and meat samples collected after 8 weeks of feeding. • Cholesterol deposits higher in high maize diets. • Deposition of Vitamin E and A not affected by diet in breast meat. • Deposition of Vitamin E affected by diet on thigh meat. • Cholesterol deposition in muscles affected by levels of saturated and unsaturated fatty acids.

Ruminal degradation of dry matter and fibrous fraction of high-tannin grain sorghum

The present study aimed to evaluate the effect of replacing corn with high-tannin sorghum grain in the diet of steers on ruminal degradation of dry matter and fibrous fraction. Four rumen-fistulated cattle with a mean body weight of 519 ± 31 kg were used in this study. These animals were divided into groups using a 4 ´ 4 Latin square experimental design. Animals received four different diets in which increasing levels of ground corn were replaced with high-tannin sorghum grain in the proportions of 0%, 33%, 67% and 100% in the concentrate. Dry matter (DM) and neutral detergent fiber (NDF) were measured by in situ incubation of sorghum grain samples. Rumen residue was analysed for DM and NDF disappearance at incubation times of 0, 6, 12, 24, 48, 72, 96, 120 and 144 h. A quadratic behavior was observed in the fraction €œc€ of the DM and soluble fraction "a" of the NDF of the sorghum grain in function of the replacement levels of corn for high-grain tannin sorghum. Rumen DM and NDF degradability of sorghum grains with high tannin content up to 144 h showed an increasing behavior for all levels of inclusion of sorghum in the diet. The replacement level 67 showed the maximum DM and fibrous fraction disappearance of sorghum grain up to 144 h of incubation. Sorghum grain achieved maximum ruminal dry matter degradation and the fibrous fraction at the 67% replacement level of ground corn by high-tannin sorghum grain in the diet of steers.

Performance and blood parameters of Holstein/Zebu crossbred heifers fed with two tannins sources

The present research objective was to evaluate the performance and blood parameters of lactating cows fed with a diet of two tannin sources, based on sorghum (condensed tannin) with increasing concentrations of tannic acid (hydrolyzable tannin’s). Increasing levels of tannic acid in a sorghum-based diet for five Holstein/Zebu crossbred lactating cows were subject to a 5 × 5 Latin square experimental design. To assess the effect on cow intake, digestibility, milk production, and blood parameters. All cows received 9.87 kg/DM of corn silage as roughage and 6.38 kg of concentrate consisting of 2.58 kg/DM of ground sorghum 0.87 kg/DM of cornmeal 1.32 kg/DM of soybean bran 0.44 kg/DM of wheat bran 0.2 kg/ DM of urea and 0.18 kg/ DM of mineral mixture. Diet 1 (control) contained low-tannin sorghum and the other diets contained high-tannin sorghum. The levels of tannic acid added to the diets were established based on the quantity of condensed tannin in high-tannin sorghum. Thus, diets 2, 3, 4 and 5 were supplemented with 1.5g (13.%DM), 79.5g (2.6%DM), 157.5g (3.9%DM) and 235.5g (5.2%DM) of tannic acid, totalling 0.078, 0.156, 0.234 and 0.321 total tannin kg/day respectively, to assess the effect on microbial protein synthesis. The diets contained 35 kg of corn silage (roughage) and 6.40 kg of concentrate. The natural and dry matter intake did not significantly differ between groups, except for ether extract (EE) intake that significantly differed. The DM apparent digestibility, crude protein, EE, neutral detergent fiber, total carbohydrate, and non-fibrous carbohydrate did not differ (P &gt; 0.05) with the increase in dietary tannin supplementation. The GOT levels increased linearly. The blood glucose, triglyceride, and cholesterol (total, LDL and HDL) levels did not significantly differ. Hemoglobin showed a significant difference. No significant difference in urea, creatinine and uric acid occurred. Diets using two tannins sources supplementation caused no decrease in the dietary intake or digestibility in the animals. The GOT level changed significantly, showing linear behavior, however below the toxicity level, without any change in the other blood parameters. Milk production decreased with the increase in dietary tannin supplementation.

PSXIV-21 Effect of high-tannin sorghum grain on rumen fermentation and methane production in vitro

Abstract Tannins are natural compounds with potential to reduce enteric methane (CH4) emissions in ruminants. High-tannin sorghum (HTS) varieties are cultivated in different regions of the world, including Mexico. The objective of this study was to evaluate the effects of HTS on rumen fermentation and CH4 production using a batch culture system. The experiment was set up as a completely randomized block design using a 3 × 5 factorial arrangement with 3 grains [HTS, low-tannin sorghum (LTS), and corn, with 19.6, 0.07 and 0 g of condensed tannins (CT)/kg dry matter (DM) respectively] and 5 grain to forage (alfalfa hay) proportions (20:80, 40:60, 60:40, 80:20 and 100:0). Data were analyzed using the MIXED procedure of SAS. Contrasts were used to determine linear and quadratic effects of grain:forage proportions. A decrease of 2.96% in CH4 concentration was observed for sorghum treatments compared to corn (P &amp;lt; 0.01). However, HTS and LTS were not different from each other (P = 0.76). Furthermore, CH4 production (mL/d) decreased (P &amp;lt; 0.01) by 19.13 and 8.53% with HTS compared with corn and LTS respectively. This reduction was associated with a decrease (P &amp;lt; 0.01) of 14.52 and 10.04% in total gas production with HTS as compared to corn and LTS. Both, CH4 and gas production decrease, were associated with reduced DM digestibility for HTS, which can be a negative effect of CT in HTS. Sorghum treatments produced 14.56% less CH4 (mL/g DM; P &amp;lt; 0.01) than corn. This was partially explained by a 7.98% decrease in DMD with sorghum treatments. As expected, gas production linearly increased and rumen pH linearly decreased with increasing levels of grain (P &amp;lt; 0.01). In conclusion, HTS had no advantage over LTS in terms of CH4 production. Nonetheless, sorghum grain, substituted for corn, can be an option to decrease CH4 production in ruminants, but digestibility might be compromised.

When bitter is better.

Cultivation of high-tannin sorghum in Africa is associated with herbivore threat from red-billed quelea, but also with reduced sensation of bitterness in humans.

Effect of Reconstitution on the Bioavailability of Nutrients from High Tannin Sorghum in Adult Japanese Quails

A metabolic trial was conducted using adult Japanese quails to explore the effect of reconstitution process on the nutritive value of high tannin red sorghum (HTRS). About 90 adult Japanese quails (15 weeks of age) were fed with HTRS and reconstituted red sorghum (RRS). No significant difference was observed in apparent metabolizable energy (AME) and nitrogen corrected apparent metabolizable energy (AMEn) values. The true metabolizable energy (TME) and nitrogen corrected true metabolizable energy (TMEn) values of RRS were significantly higher (P<0.05 to 0.01) than the HTRS. Reconstitution had no effect on protein digestibility. The availability of calcium from HTRS was markedly higher (P<0.01) as compared to RRS. The availability of magnesium and manganese from reconstituted sorghum were significantly higher (P<0.05) than unprocessed red sorghum. Reconstitution had no effect on copper and phosphorus utilization. From the present study it is concluded that reconstitution does not exert any appreciable effect in enhancing the nutritive value of red sorghum.

Physicochemical attributes and starch functional properties of high β-glucan sorghum inbred line

PurposeSorghum is a vital cereal crop and staple food for many peoples around the globe having good nutritional and health-promoting bioactive compounds and recently received great attention as gluten-free food. However, sorghum grains contain low β-glucans contents, dietary fibre polysaccharides with great technological and disease prevention properties, and improving the concentration of these compounds in sorghum is very important. Thus, the purpose of this paper is to investigate the physicochemical and starch properties of high β-glucan sorghum inbred line (Tabat-NL) in comparison with two commercial cultivars (Wadakar and Tabat-C).Design/methodology/approachGrain samples of sorghum cultivars: white colour and low tannin cultivar (Tabat-C), red colour and high tannin sorghum, and new inbred line of white sorghum cultivar (Tabat-NL) were carefully cleaned, examined for physical properties (colour, hectolitre and 1,000 kernel weights, and endosperm texture), and ground to flour and assessed for chemical composition (moisture, protein, ash, carbohydrate, sugars, fibre and β-glucan contents). The starch was extracted and investigated for morphological characteristics and functional properties.FindingsThe results showed that Tabat-NL grains contain significantly (p=0.05) higher values of 1,000 kernel weight, hectolitre weight, total carbohydrate, amylopectin, dietary fibre and β-glucan compared to Tabat-C and Wadakar. Tabat-NL starch had greater (p=0.05) gelatinization temperature, viscosity, bulk density, and water and oil holding capacities and lower (p=0.05) acidity compared to Tabat-C and Wadakar.Research limitations/implicationsThe outcomes of this study demonstrated that Tabat-NL grains had an excellent marketing and milling properties, health-promoting and disease-preventing potentials, and technological features for uses in functional and speciality foods.Originality/valueTo the best of our understating, this is the first study on the evaluation of sorghum cultivar with high β-glucan content and could thus provide the bases for further development and application of this important food grains.

Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting, necessitates the use of starter cultures that could ensure consistency, better acidification and improved quality. This study therefore investigated the effect of single and co-starter culture additions [L. fermentum (FUA 3165 and 3321)] on ting properties (physicochemical, bioactive components and antioxidant activity) obtained from whole grain (WG) sorghum types [high tannin (HT) and low tannin (LT)]. WG-ting samples were obtained from different sorghum types after fermentation at 34 °C for 24 h and 28 °C for 72 h. Both single starter cultures yielded better results with significantly lower pH (4.94–5.07), tannin content (0.41–2.83 mg CE/g), total phenolic content (8.11–32.13 mg GAE/g) and flavonoid content (7.53–26.38 mg CE/g), with higher titratable acidity (1.98–2.67 g/kg) and antioxidant activity (4.82–7.81 μM TE/g). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) quantification of some phenolic compounds showed that WG-ting samples from the HT-sorghum, fermented with L. fermentum FUA 3321 had significantly higher bioactive compounds (catechin, gallic acid and quercetin). Fourier transform infrared (FTIR) spectroscopy revealed the presence of diverse functional groups, while principal component analysis (PCA) of the FTIR data further differentiated the ting samples into group clusters. Sorghum type and fermentation with L. fermentum significantly influenced fermentation and subsequently the WG-ting composition. Fermenting HT sorghum type with L. fermentum FUA 3321 yielded WG-ting higher pH, titratable acidity, bioactive components and improved phenolic composition.

Sorghum Bran as an Antioxidant in Pork and Poultry Products

ObjectivesSynthetic, BHA and BHT, and natural substances such as rosemary are common antioxidants used in meat products to slow lipid oxidation. Sorghum bran, an important cereal in the world, contains either tannins or anthocyanins (high tannin and onyx, respectively) and have antioxidant properties that can be used in food products, including meat. Objective was to evaluate antioxidant properties, pH, color, and sensory attributes of high tannin and onyx sorghum bran in frozen ground pork and ground dark meat chicken products. Materials and MethodsPork trimmings (35% lipid) and dark meat chicken (8% lipid) were separated ground (4.8 mm) and mixed with water and salt at Tyson Foods into 4 treatments: 1) Control– no antioxidant; 2) 0.2% of rosemary plus green tea extract; 3) 0.5% high tannin sorghum bran; and 4) 0.5% of onyx sorghum bran. Pork pizza toppings (ground pork) and ground chicken were cooked, frozen, packaged using oxygen permeable package and stored for 0, 3, 6, 9, and 12 mo at –23°C. At 0, 3, 6, 9, and 12 mo of storage, frozen pre-cooked pork pizza toppings and ground chicken were heated in a microwave until the internal temperature reached 74°C. Samples were used for sensory panel, TBARS, pH, and objective and subjective color were determined. Cooked pork pizza toppings and ground chicken were used for a trained meat descriptive flavor attribute panel to determine the treatment effects. Data were analyzed using Proc GLM of SAS (SAS Inst. Inc., Cary, NC) at P ≤ 0.05, using the STDERR PDIFF function. Antioxidant treatment and storage time was used as main effects, and their interactions were also included in the model. ResultsPork pizza toppings TBARS values increased linearly with increased storage. Rosemary and both sorghum bran treatments resulted in similar TBARS values, lower than control. Onyx sorghum addition to pork toppings resulted in darker, redder color compared to other treatments (P < 0.0001). Increase of storage time decreased objective red color up to 6 mo and did not change with additional storage. Subjective color was not affected (P = 0.09) by treatment. Both treatments with sorghum had darker objective color. Control pork pizza toppings had higher rancid flavor across treatments (P < 0.001), and rancid flavor was low for up to 6 mo of storage then slightly increased with 9 and 12 mo of storage (P < 0.001). Onyx sorghum bran had the highest level of sorghum flavor in the pork pizza toppings followed by high tannin sorghum, rosemary and control. TBARS values were higher (P < 0.0001) for control ground chicken compared to treated products, and TBARS values for storage time did not change (P < 0.01). Onyx sorghum bran addition to ground chicken resulted in darker subjective and objective color, and redder objective color. Control chicken had slightly higher refrigerator stale and warmed-over flavor than treatments (P < 0.001). In the ground chicken, onyx sorghum bran had the highest amount of sorghum flavor, followed by high tannin sorghum, rosemary and control. ConclusionIn conclusion, high tannin sorghum or onyx sorghum can be added to pork pizza toppings and dark chicken meat as a natural antioxidant. Their addition decreases rancid flavor and minimizes lipid oxidation. It is recommended that either high tannin or onyx sorghum bran to be added to control lipid oxidation. However, the addition of sorghum bran, especially onyx sorghum bran, resulted in products with slightly darker color, and sorghum flavor.

Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

Sorghum (Sorghum bicolor (L.) Moench ) is a rich source of bioactive compounds such as polyphenols, tannins, and phytate. Polyphenols have been recognized as the most abundant source of anti-oxidants in our diet. The quantity and quality of polyphenols, tannins and phytate in foods are affected by processing due to their highly reactive nature, which may affect their anti-oxidant activity and the nutritional value of foods. The aim of the present study was to investigate how some domestic processing methods such as soaking (in different solutions), germination, fermentation using (Saccharomyces cerevisia) and wet cooking influence phenolic compounds, tannins, phytate content and free radical scavenging activity of two sorghum cultivars {high tannin sorghum (Assuit 14) and low tannin sorghum (Giza 15)} grown in southern Egypt. The results indicated that soaking in (distilled water, KOH 2%, NH4OH 30%, and NaOH 2%), and germination had significant reduction of total phenolic, tannin and, phytic acid content and antioxidant activity. While fermentation process of Giza 15 increased the total phenolic content and the antioxidant activity of the fermented flour, while a significant decrease of tannin and phytic acid was found. On the other hand, wet cooking treatment for 2h of Giza 15 grains showed an increase of antioxidant activity (58%), and a decrease in phytic acid, phenolic compounds and tannins contents. Our results illustrated that sorghum Assiut 14 had higher content of phenolics, tannins, phytate as well as antioxidant activity by DPPH than Giza 15. For (IC50) Assuit 14 had 7.544 while Giza15 had 22.147. All processing methods affect on phenolics, tannin and,phytic acid content and activities of antioxidant components of sorghum differentially, suggesting that treating the seed before use is able to change the bioactive compounds content of sorghum and the antioxidant activity as related.