Relationship of Chemical Composition and Morphological Characteristics to Palatability in Sudangrass and Sorghum ✕ Sudangrass Hybrids1
- D. L. Rabas2,
- A. R. Schmid2 and
- G. C. Marten3
Palatability differences occurred among two sudangrass varieties (Sorghum sudanense (Piper) Staph.), four sorghum ✕ sudangrass hybrids (Sorghum bicolor (L.) Moench.) ✕ (Sorghum sudanense (Piper) Stapf.). The grazing preference of both cattle and sheep for these varieties was negatively correlated with HCN concentration. Leaf width, stem diameter, percent leaf, and percent dry matter were not associated with palatability in seven of eight trials. Total sugar concentration was never directly associated with palatability. The lack of association between percent leaf or sugar concentration and palatability did not agree with previous reports. The results suggest that selection for low HCN concentration to avoid prussic acid poisoning may also result in increased palatability.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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