The effects of added protein to dry rolled and steam rolled sorghum grain fattening rations

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dc.contributor.author Smith, E.F.
dc.contributor.author Richardson, D.
dc.contributor.author Cox, R.F.
dc.contributor.author Follis, D.
dc.contributor.author Boren, Fred W.
dc.date.accessioned 2011-05-05T21:56:13Z
dc.date.available 2011-05-05T21:56:13Z
dc.date.issued 2011-05-05
dc.identifier.uri http://hdl.handle.net/2097/8741
dc.description.abstract Sorghum grain is used extensively in fattening rations for beef cattle. Its protein content reportedly varies from 6 to 12%. Wide differences in protein content result from variety, nitrogen supply in the soil, geographic location, moisture during a given year, and yield per acre. Interest is increasing in the varying protein content of sorghum grain. The main question is whether the protein in sorghum grain can satisfy the entire ration protein for fattening cattle. Objective of this experiment was to determine the value of adding various amount of soybean oil meal to dry-rolled and steam-rolled sorghum grain fattening rations for yearling heifers. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 49th Annual Livestock Feeders’ Day, 1961-1962 Progress Reports en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 447 en_US
dc.subject Beef en_US
dc.subject Protein en_US
dc.subject Dry rolled en_US
dc.subject Steam rolled en_US
dc.subject Sorghum grain en_US
dc.title The effects of added protein to dry rolled and steam rolled sorghum grain fattening rations en_US
dc.type Conference paper en_US
dc.date.published 1962 en_US
dc.citation.epage 11 en_US
dc.citation.spage 8 en_US
dc.description.conference 49th Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Science, Manhattan, Kansas, May 5, 1962 en_US

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