Abstract
For the 188 grain sorghum varieties studied, in vitro digestibilites were statistically similar, but there was a significant difference between the 12 production locations. Crude protein, calcium, and phosphorus levels indicated slight varietal differences; however, strong locational effects were evident.
Keywords: Cattlemen's Day, 1986, Kansas Agricultural Experiment Station contribution, no. 86-320-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 494, Beef, Grain sorghum, Digestibilities
How to Cite:
Goldy, G., Walters, T., Lenssen, A. W., Riley, J. G. & Posler, G. L., (1986) “Comparative nutritional composition of selected grain sorghum varieties”, Kansas Agricultural Experiment Station Research Reports 1(1), 12-13. doi: https://doi.org/10.4148/2378-5977.2416
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