Fermentation of whole grain Sorghum (Sorghum bicolor (L.) Moench) with different dry matter concentrations: effect on the apparent total tract digestibility of energy, crude nutrients and minerals in growing pigs

Abstract

Due to climate change and pests as result of maize monoculture, the need of diversification of crop rotation forces researchers to look for alternative grains for animal nutrition. Furthermore, grain fermentation may increase the nutritional value of feed and, simultaneously, decrease costs of feed conservation because the necessity for grain drying and associated energy costs are reduced. In this context, the cultivation and integration of early harvested and fermented sorghum grain in pig diets might be an interesting strategy for t Show more