Steam Flaked Sorghum
This process significantly improves the digestibility of the grain
In the steam flaking process, grain is initially cleaned then conditioned in a steam chest which cooks the grain before it is rolled into a flat flake. This process significantly improves the digestibility of the grain.
Material Type | Grain |
Product Type | Steam flaked grain |
Packaging | Bagged, Bulk |
Features & Benefits
- Sorghum is mainly grown in Queensland and New South Wales for use as stock feed.
- Of all the grains, sorghum is the most variable in its protein and amino acid content.
- A protein content of 6 to 16 percent on an ‘as fed’ basis (7 to 18 percent on a dry matter basis) can occur in practice.
- Sorghum can be classified into two types according to the level of tannin content in the grain, grain sorghum and forage sorghum.
- Grain sorghum typically has a low tannin content.
Nutritional Analysis
PROTEIN | % | MIN: | 9.00 |
CALCIUM | % | MIN: | 0.04 |
PHOSPHORUS | % | MIN: | 0.30 |
LYSINE | % | MIN: | 0.19 |
METHIONINE | % | MIN: | 0.10 |
ME POULTRY | MJ/kg | : | 14.30 |
DE PIG | MJ/kg | : | 15.10 |
DE HORSE | MJ/kg | : | 14.70 |
ME RUMINANT | MJ/kg | : | 13.80 |
Directions for use
- Sorghum can be fed as the sole grain component to pigs and poultry of all ages. For growing meat chickens, sorghum can be used as the sole grain if there is adequate choline and methionine present in the diet.
- It is recommended that sorghum be analysed for protein content to allow selection of the correct amino acid content for diet formulation.
- A buffer should be added to sheep and cattle diets to help reduce acidosis.
Warnings
Use as directed.
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