Of all the grains, sorghum is the most variable in its protein and amino acid content. Sorghum can be classified into two types according to the level of tannin content in the grain, grain sorghum and forage sorghum. Grain sorghum typically has a low tannin content.
Sorghum can be fed as the sole grain component to poultry of all ages. For growing meat chickens, sorghum can be used as the sole grain if there is adequate choline and methionine present in the diet.
For best results, the whole grain should be cracked or coarsely ground, otherwise some of the grain may pass through the animal.
It is recommended that sorghum be analysed for protein content to allow selection of the correct amino acid content for diet formulation.