What are the nutritional characteristics of sorghum?

What are the nutritional characteristics of sorghum? Please introduce the main utilization parts of sorghum, such as grain, rice bran, stem and so on. Among them, the main nutrient contents in grains are as follows: crude fat 3%, crude protein 8-11%, crude fiber 2-3%, starch 65-70%. 1. The general content of protein grains is 9-11%. There are about 0.28% lysine, 0.11% methionine, 0.18% cystine, 0.10% tryptophan, 0.37% arginine, 0.24% histidine, 1.42% leucine, 0.56% isoleucine, 0.48% phenylalanine, 0.30% threonine and 0.58% valine. The content of leucine and valine in sorghum grain was slightly higher than that in corn, while the content of arginine was slightly lower than that in corn. The content of other amino acids is roughly the same as that of corn. The content of crude protein in sorghum bran is about 10%, 9.3% in fresh sorghum distiller's grains and 8.5% in fresh sorghum vinegar residue. The protein content of sorghum stalk and sorghum shell is about 3.2% and 2.2%, respectively. Sorghum protein is slightly higher than corn, the same poor quality, lack of lysine and tryptophan, protein digestibility is low, because sorghum alcohol-soluble protein has more intermolecular cross-linking, and there is a strong binding bond between protein and starch. Makes it difficult for the enzyme to break down. 2. The fat content is 3%, which is slightly lower than that of corn, and the saturated fatty acids in fatty acids are also slightly higher, so the melting point of fat is also slightly higher. The content of linoleic acid was also slightly lower than that of corn. The content of crude fat in the by-products of sorghum processing is higher. The crude fat content of air-dried sorghum bran is about 9.5%, and that of fresh sorghum bran is about 8.6%. The contents of distiller's grains and vinegar dregs are 4.2% and 0.5% respectively. The content of crude fat in grain is only about 3.6%, and the content in sorghum stalk and sorghum shell is also less. 3. Nitrogen-free extract, including starch and sugar, is not only the main component of feed sorghum, but also the main energy source of livestock and poultry. The content of nitrogen-free extract in feed sorghum varies from 17.4% to 71.2%. There are more crude fiber in sorghum stalk and sorghum shell, and their contents are about 23.8% and 26.4%, respectively. The content of starch is the same as that of corn, but the starch granule of sorghum is covered by protein, so the digestibility of starch is lower than that of corn, and the effective energy value is equivalent to 90-95% of that of corn. Although the nutritional value of sorghum stalk and sorghum shell is lower than that of concentrate, it has more sources and low price, which can reduce the feeding cost. 4. The contents of calcium and phosphorus in minerals and vitamins are similar to those in corn, and about 40-70% of phosphorus is phytic acid phosphorus. The contents of B1 and B6 in vitamins were the same as those in corn, and the contents of pantothenic acid, niacin and biotin were higher than those in corn, but the utilization rate of nicotinic acid and biotin was low. According to the analysis of the Central Institute of Health (1957), every kilogram of sorghum seeds contains thiamine, (vitamin B:) 1.4mg, riboflavin (vitamin B:) 0.7mg, nicotinic acid 6mg. The content of crude protein in sorghum green leaves before maturity is about 13.5%, and the content of riboflavin is also rich. The seeds, stems and leaves of sorghum contain a certain amount of carotene, especially when used as silage or silage. 5. Tannins (tannin) are water-soluble polyphenols, also known as tannic acid or tannic acid. Tannins have a strong bitter taste, which affects palatability, and tannins can combine with proteins and digestive enzymes, affecting the utilization of proteins and amino acids. Feeding tannins to chicks causes joint swelling, similar to other nutrient deficiency of the tibia. Click to get more sorghum planting technology click to get more grain planting technology