Osman Ahmed, Abd El-Wahab Amr, Ahmed Marwa Fawzy Elmetwaly, Buschmann Magdalena, Visscher Christian, Hartung Clara Berenike, Lingens Jan Berend
Institute for Animal Nutrition, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173 Hannover, Germany.
Department of Nutrition and Nutritional Deficiency Diseases, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt.
Foods. 2022 Oct 18;11(20):3255. doi: 10.3390/foods11203255.
Sorghum is the fifth most produced cereal in the world and is a source of nutrients and bioactive compounds for the human diet. This study examined the nutrient composition and in vitro fermentation characteristics of sorghum varieties grown in 2020 and 2021 ( = 15 × 3 × 2) across three locations in the north of Italy (Bologna, Padova, and Rovigo). In 2020, the crude protein content of sorghum was significantly higher in the region of Padova than in the region of Bologna (124 vs. 95.5 g/kg dry matter). However, crude fat, sugar, and gross energy levels showed no significant differences among the different regions in 2020. In 2021, the levels of crude protein, crude fat, sugar, and gross energy had no significant differences among different sorghum varieties harvested from the three regions. Significant differences in some mineral contents were found among the samples particularly in manganese and zinc in both years. After 24 h of fermentation of two different sorghum hybrids (hybrids 1 and 2 of both years harvested in Bologna, = 4 × 2 × 2), the pH value was significantly higher in hybrid 1 of year 2021 (3.98) than in the other fermented samples (range: 3.71-3.88). The sorghum harvested from the region of Bologna had a significantly higher viscosity value (1.22 mPa·s) compared to other regions (1.8-1.10 mPa·s) in 2021 only. The results show that the nutritional value and viscosity of different sorghum varieties could differ depending on the location and year of cultivation.
高粱是世界上产量第五的谷物，是人类饮食中营养物质和生物活性化合物的来源。本研究考察了2020年和2021年在意大利北部三个地点（博洛尼亚、帕多瓦和罗维戈）种植的高粱品种（ = 15 × 3 × 2）的营养成分和体外发酵特性。2020年，帕多瓦地区高粱的粗蛋白含量显著高于博洛尼亚地区（124对95.5克/千克干物质）。然而，2020年不同地区的粗脂肪、糖和总能水平没有显著差异。2021年，从这三个地区收获的不同高粱品种的粗蛋白、粗脂肪、糖和总能水平没有显著差异。在样本中发现某些矿物质含量存在显著差异，特别是在这两年的锰和锌含量上。对两个不同的高粱杂交种（2020年和2021年在博洛尼亚收获的杂交种1和2， = 4 × 2 × 2）进行24小时发酵后，2021年杂交种1的pH值（3.98）显著高于其他发酵样本（范围：3.71 - 3.88）。仅在2021年，从博洛尼亚地区收获的高粱的粘度值（1.22毫帕·秒）显著高于其他地区（1.8 - 1.10毫帕·秒）。结果表明，不同高粱品种的营养价值和粘度可能因种植地点和年份而有所不同。
