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South Africa
Personne àcontacter Ms. Suria
Kaptien Str, JHB, Gauteng
Although these forages are generally similar to corn silage in feed value for beef cattle and sheep, there are some differences. Sudangrass grazed in its early vegetative stage contains as much available energy as corn silage and considerably more protein. However, mature sudangrasses and most sorghum and sudangrass silages are ****0% lower in available energy than corn silage. This is because of the lower grain-to-forage ratios of the sorghums, and also because the seed coat is harder than corn and far more grain passes undigested through the animal. Crude protein levels are similar to corn silage, but they are rather variable and depend in part on the amount of nitrogen fertilization.
There are brown midrib forage sorghums, sorghum-sudangrass hybrids and sudangrasses. We would recommend using brown midrib types of any of these forages. These types have not had the extent of yield reduction associated with brown midrib in corn silage. Standability is not an issue with the brown midrib sorghum-sudangrass hybrids or the brown midrib sudangrasses. Research at Nebraska showed *3% more milk production from brown midrib forage sorghums than standard forage sorghums. Additional research in Indiana has shown benefit of brown midrib sorghum-sudangrass hybrids in beef rations.
Calcium and phosphorus levels of forage sorghums and sudangrasses are somewhat higher than corn silage, and the calcium-phosphorus ratio is better. Sorghum and sudangrass contain relatively high levels of potassium. Sheep producers should be aware that these forages evidently accumulate copper more than corn and often show copper levels of more than *0 ppm. This is usually not a problem for cattle, but sheep grazing or being fed sorghum and sudangrass forage should have access to a mineral mixture containing molybdenum and no additional copper.Although millet is most often associated as the main ingredient in bird seed, it is not just "for the birds." Creamy like mashed potatoes or fluffy like rice, millet is a delicious grain that can accompany many types of food. As with most grains, millet is available in markets throughout the year.
Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus.
