Goldy, G.Walters, T.Lenssen, Andrew WilliamRiley, Jack G.Posler, Gerry L.2010-12-032010-12-032010-12-03http://hdl.handle.net/2097/6808For 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.BeefGrain sorghumDigestibilitiesConference paper