Polyphenols in Sorghum, Their Effects on Broilers and Methods of Reducing Their Effects: A Review
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2019, Vol 19, Issue 1
Abstract
Polyphenols in sorghum are commonly known as tannins. Tannins in sorghum have negative effects such as reducing voluntary feed intake, digestibility and slow growth rate. Protein digestibility is one of the major nutrients affected by tannins. Tannins forms protein-tannin complex which reduces digestibility of protein, slows growth rate and sometimes affects formation of amino acids. Tannins can be easily be treated if they are hydrolysable tannins, these can be reduced their effects through soaking in water to allow sorghum grains to absorb water. Condensed tannins can be removed through dehulling, heat treatment and the use of high temperatures to remove sorghum coat. Sorghum can be used as a close substitute of maize in broiler diets and reduce pressure of maize on stock feed and used as staple food. If tannins in sorghum can be easily removed, sorghum becomes the best source for animal feed.Sorghum has many sub species and races of which kaffir is the most commonly grown in the Southern African region Dogget [1]. The race kaffir includes both white and red varieties which are low and high tannin content varieties. Developing varieties suitable to SADC region is being undertaken at the SADC-ICRISAT research at Matopos (Zimbabwe). SV1 and SV2 have been recently released. These two are highly yielding, open pollinated, with white grains and without testa. Both varieties are susceptible to bird damage Mushonga et al. [2,3], Red Swazi ,a brown sorghum was locally bred and first released in 1978. It is an open pollinated variety, drought resistant and matures early. There is less bird damage in Red Swazi and it is not susceptible to moulds Mushonga [2].Sorghum grain consists of 8% pericarp; an embryo of about 10% and the rest is mainly endosperm Hulse et al. [4]. Some sorghum has a hard and vitreous endosperm while others have a soft and floury endosperm. Sorghum that is floury has a brown pericarp and is pigmented. High tannin sorghum has a prominent pigmented testa of varying thickness and it is located beneath the pericarp. The testa is formed from the inner integument and a pair of complementary genes controls its presence. Several authors have reported the proximate composition of different African and other sorghum varieties Oria et al. [4, 5] reported protein ranges from 8.9% to 16.6%; crude fat 2.5% to 5.1%; crude fibre 1.3% to 3.5% and ash 1.1% to 2.5% as compared to maize which contains 7.9% crude protein ,4.3% crude fat,1.9% crude fibre and 1.6 ash. Oria et al. [6] found that there was little variation between analyzed varieties in ash; crude fat and fiber content but found major differences in protein and tannin content. Peripheral cells have a high protein content and resists both physical and enzymatic degradation this region also provides some protection to the underlying endosperm cells which are richer in starch Oria et al. [7].
Authors and Affiliations
Kugedera Andrew Tapiwa
Keywords
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- EP ID EP622367
- DOI 10.26717/BJSTR.2019.19.003243
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