University of Khartoum

The Effects of Germination and Fermentation Processes on Chemical Composition and Nutritional Value of Low –Tannin Grain Sorghum

The Effects of Germination and Fermentation Processes on Chemical Composition and Nutritional Value of Low –Tannin Grain Sorghum

Show simple item record

dc.contributor.advisor Nour El Din El Musharef en_US
dc.contributor.author Fatima Hassan, Hamid
dc.date.accessioned 2015-06-23T08:55:52Z
dc.date.available 2015-06-23T08:55:52Z
dc.date.issued 2015-06-23
dc.date.submitted 2001
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/14442
dc.description.abstract This experiment was carried out to study the germination and fermentation processes as methods for improving the nutritive value of sorghum grains and their effects on the performance of broiler chicks. Sorghum feterita was soaked in water for 10 hours, germinated for successive 3, 4 and 5 days in shadow under cover and dried by sun light for 3 days. The five days germinated feterita flour was fermented by soaking in water for 20 hours in plastic bottles and dried by sunlight for 3 days. Crude protein, tannin and metabolizable energy contents of the unfermented, germinated and fermented sorghum grain samples were determined. Five iso-nitrogenous and iso-caloric experimental diets were formulated, four of them contained the processed grain sorghum whereas the fifth one, the control diet, contained unprocessed grain sorghum. A six weeks feeding trial was conducted using one-day old broiler chicks in order to evaluate the nutritive value of the processed grain sorghum. The results obtained indicated that germination for successive 3, 4, 5 days progressively increased both the protein and tannin contents of grain sorghum. The fermentation process on the other hand reduced the tannin contents of the grain sorghum that has been elevated by the process of germination. The best bird's performance was obtained by feeding the 3 days germinated grain sorghum. Germination for longer periods tended to reduce feed consumption rate and body weight gain. The fermentation process seemed to alleviate the inhibitory effect of germination on feed intake and body weight gain but not to a level that exceeded the performance of the birds exposed to the diet containing the ungerminated grain sorghum. The overall results confirmed the previous reports that the optimum time of germination as a means of improving the feeding quality of grain sorghum should not exceed 3 days. en_US
dc.publisher UOFK en_US
dc.subject Composition,Nutritional Value ,Tannin Grain Sorghum en_US
dc.title The Effects of Germination and Fermentation Processes on Chemical Composition and Nutritional Value of Low –Tannin Grain Sorghum en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty faculty of Animal Production en_US
dc.contributor.faculty Department of Poultry Production en_US

Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show simple item record

Share

Search DSpace


Browse

My Account