Variation in Starch and Protein Characteristics of Grain Sorghum as Influenced by Variety and Their Relationship to Digestibility Characteristics

The data reported herein represent the fruits of over four years of experimentation in conjunction with this project. The first segment of this endeavor was directed and performed by Mr. Rod Schemm. The following work was performed by Mr. Schemm: IVDMD and IVGP of finely, ground and reconstituted grains in Years 1 and 2, - IVDMD, IVGP and a-amylase digestion of purified starch in Years 1 and 2i - Wet-milling composition of grains in Years 1 and 2. Under Mr. Schemm�s leadership, many of the experimental procedures utilized in this study were developed and implemented. In addition, valuable insight into the nature and possible solutions to this problem were either set forth or stimulated by Mr. Schemm.Animal Scienc