Nutritional Value of Proso Millet in Layer Diets1,2

Nutritional Value of Proso Millet in Layer Diets1'2 E. S. LUIS 3 and T. W. SULLIVAN Department of Animal Science L. A. NELSON Department of Agronomy, Panhandle Station, Scottsbluff, Nebraska 69361 and Institute of Agriculture and Natural Resources, University of Nebraska, Lincoln, Nebraska 68583 (Received for publication February 23, 1981) ABSTRACT Two experiments were conducted involving 144, 13-month-old hens and 72, 7month-old pullets housed in cages and continuing for 10 to 12 weeks, respectively. Nutritional value of the "Dawn" (D) cultivar of proso millet relative to corn and commercial milo for layers was determined. In each experiment, proso millet was compared with corn and milo on an equal weight basis, either ground or unground (whole), and on a protein equivalent basis. Alfalfa meal was either added or omitted in these diets. All diets in each experiment were made isonitrogenous and isocaloric by varying the levels of soybean meal, cerelose (dextrin-glucose), or fat and solka floe. All millet diets except one that contained dehydrated alfalfa meal supported equivalent egg production, egg weight, feed consumption, and feed efficiency in both experiments, as compared to the corn and milo diets. Supplementation of the millet diet with 2.5% alfalfa meal significantly depressed (P<.05) egg weight in hens and egg weight and feed efficiency in pullets. Hens and pullets fed the whole millet diets showed slight depressions in egg production but tended to lay larger eggs. Pullets fed millet diets had body weight gains similar to those fed the corn diet, but greater, although not significantly so in all cases, than pullets fed the milo diet. Proso millet D gave yolk color scores significantly (P<.05) greater than milo but less than corn in both experiments. The specific gravity of eggs from pullets did not differ greatly among diets. (Key words: millet, sorghum grain (milo), corn, nutritive value, layers) 1982 Poultry Science 61:1176-1182

INTRODUCTION Millet is a very i m p o r t a n t food plant in m a n y parts of t h e w o r l d . In t h e United States, however, it is a m i n o r cereal crop a n d very little is presently used directly as h u m a n food. Millet is used primarily as an emergency h a y or " c a t c h - c r o p " in t h e United States. T h e grain is incorporated t o a very limited e x t e n t in livestock a n d p o u l t r y feeds a n d is used primarily in bird seed m i x t u r e s . Chemical analyses have indicated t h a t millet has a wide range in protein c o n t e n t t h a t varies

'Published as Paper Number 6520, Journal Series, Nebraska Agricultural Experiment Station. 2 From a dissertation submitted by the senior author in partial fulfillment of requirements for the Ph.D. degree. 3 Present address: Department of Animal Science, University of the Philippines at Los Banos, College, Laguna, Philippines.

with t h e cultivars involved. T h e p r o t e i n level m a y vary from 5.6 to 11.6% for finger millet (Eleusine coracana) (Doesthale et al., 1 9 7 0 ) , from 9.4 to 14.8% for pearl millet (Pennisetum typhoideum) (Doesthale et al., 1 9 7 1 ) , a n d from 12.4 to 17% for proso millet (Panicum miliaceum) (Yarosh a n d Agafonov, 1 9 7 8 ) . T h e overall protein c o n t e n t compares favorably with t h a t of corn (Zea mays) a n d w h e a t {Triticum aestivum) (Casey and L o r e n z , 1 9 7 7 ) . T h e m o s t limiting a m i n o acids in millets are lysine and t h e sulfur-containing a m i n o acids (Jansen et al., 1 9 6 2 ; P u s h p a m m a , 1 9 6 8 ; Kovalev et al., 1 9 7 4 ) . T r y p t o p h a n c o n t e n t is relatively high in pearl millet ( B u r t o n et al., 1 9 7 2 ) a n d in foxtail millet (Setaria italica) (Mangay et al., 1 9 5 7 ) , b u t relatively l o w in proso millet ( J o n e s et al., 1970). Luis et al. ( 1 9 8 2 ) have reported lower levels of arginine, glycine, histidine, lysine, and threo n i n e in t h e protein of proso millets as compared t o t h a t of yellow corn a n d sorghum grains or milo (Sorghum bicolor). However, the

1176

NUTRITIVE VALUE OF MILLET FOR LAYERS protein of proso millets contained higher levels of isoleucine, phenylalanine, and tryptophan than corn and milo proteins (Luis et al., 1982). The starch level in millets may vary from 59 to 80% (Freeman and Bocan, 1973; Jones et al., 1970; Burton et al., 1972). Millet contains higher fiber levels as compared to other cereals (Hinze, 1972). Lipid contents have been reported from 3.0 to 6.5% (Rooney, 1978; Bhatia et al, 1978; Freeman and Bocan, 1973; Burton et al., 1972), which is higher than that of wheat, corn, rice, and sorghum. Millet oil appears to contain more saturated fatty acids than corn and sorghum (Rooney, 1978). The oil content of millet tends to be lower in oleic acid than oils from corn or sorghum. Oil from millet is similar to corn and sorghum oils in linoleic acid content (45 to 55%) and is similar to sorghum oil and higher than corn oil in linolenic acid. Millet oil is higher in palmitic and stearic acids than both corn and sorghum oils (Freeman and Bocan, 1973). The ash content of millet is higher as compared to wheat, corn, and sorghum (Burton et al., 1972). However, millet tends to be similar to other cereals in calcium and phosphorus content. The higher ash content of millet may be due to the presence of silica. Phytate content of millet is high and has been shown to inhibit calcium absorption (Carr, 1961). The present study was undertaken with the following objectives: a) to compare the feeding value of the "Dawn" (D) cultivar of proso millet with yellow corn and commercial milo on an equal weight and on a protein equivalent basis in diets for white feathered, hybrid, eggtype layers; b) to determine the effect of feeding whole (unground) millet on the performance of young and older layers; c) to evaluate the hydroxy carotenoid pigment content of millet D in terms of yolk color; and d) to determine the effect of grain source on shell quality in terms of egg specific gravity. MATERIALS AND METHODS Two experiments were conducted to study the feeding value of proso millet D in diets for Hy-Line W-36 layers, a white feathered hybrid, egg-type strain. Yellow corn and a commercial milo were used as control grains. In Experiment 1, 144, 13-month-old hens housed at the rate of 2 per cage were used. Hens were randomly assigned to six dietary treatments. Each treatment was replicated six

1177

times with 4 hens maintained in two adjacent cages serving as a replicate. Experiment 2 consisted of 72 individually caged, 7-month-old pullets. Each of the six treatments was replicated six times with 2 pullets caged adjacent to each other serving as a replicate. The same size cage, 20 X 40 X 50 cm and housing either 1 or 2 hens depending on the experiment, was used in both experiments. Each cage was equipped with a Hart cup waterer and a common feeding trough was provided for each replicate of 2 or 4 birds. Feed and water were made available to the birds at all times during each feeding trial. Experiments 1 and 2 were conducted for 10 and 12 weeks, respectively. The composition of diets used in Experiments 1 and 2, respectively, are presented in Tables 1 and 2. Millet D was compared with corn and commercial milo in both experiments on an equal weight and on a protein equivalent basis. Ground millet D was also compared to whole (unground) millet. All diets in each experiment were made isocaloric and isonitrogenous by varying the levels of soybean meal, glucose (Cerelose), or animal fat and cellulose (Solka Floe). Dehydrated alfalfa was added to the commercial milo diet and also to one millet diet, number 4, as a source of yolk pigment. Diets in Experiment 1 were supplemented with methionine (Hydan, 85% L-methionine) to meet the methionine requirement for layers recommended by the National Research Council (NRC, 1977) and to equalize the levels of this amino acid in all diets. In Experiment 2, diets were supplemented with higher levels of methionine in an attempt to meet the commonly accepted methionine requirement of younger layers (7 months old). Diets, 3, 4, and 5 in Experiment 2 were also supplemented with L-lysine'HCl to compensate for the reduction in soybean meal content of the three millet diets. Daily egg production was recorded for each replicate of 4 hens in Experiment 1 or 2 pullets in Experiment 2. Feed consumption was determined at intervals of 14 days and 28 days in Experiments 1 and 2, respectively. The average egg weight was determined from 3 consecutive days of production during the last 3 days of each 14-day or 28-day period in Experiment 1 and 2, respectively. Specific gravity values using the NaCl solutions-bucket method were also determined along with egg weight in Experiment 2. All eggs collected during the last 3 days

Calculated composition Metabolizable energy, kcal/kg Crude protein, % Lysine, % Methionine and cystine, % Calcium, % Phosphorus, total, %

Ground yellow corn Ground comm. milo Millet D, ground Millet D, whole Soybean meal (47%) Dehydrated alfalfa (17%) Animal fat Glucose (Cerelose) Cellulose (Solka Floe) Dicalcium phosphate Ground limestone Salt (NaCl) Vitamin premix' Trace mineral premix 2 Hydan (85% L-methionine) Total

Ingredients

1288 15.0 .78 .57 3.29 .66

.71 1.95 7.41 .4 .5 .05 .081 100.00

18.9

70

1

1257 14.8 .72 .56 3.28 .66

1.91 7.30 .4 .5 .05 .13 100.00

17.6 2.5

69.61

2

1263 15.9 .51 .40 3.17 .64

4.77 2.03 7.08 .4 .5 .05 .075 100.00

3.9

11.2

70

3

Diets

1

TABLE 1. Composition of diets and effects of different grains on laying house performance, y ofHy-Line W-36 hens, Experiment 1

NUTRITIVE VALUE OF MILLET FOR LAYERS

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Experiment 1. The data obtained in Experiment 1 are presented in Table 1. There were no significant differences observed in rate of egg production, feed consumption, and feed efficiency among dietary treatments. However, significant differences occurred among diets relative to egg weight and yolk color. Diet 4 contained ground millet with 2.5% dehydrated alfalfa and supported the smallest average egg weight, which was significantly smaller than eggs from hens receiving diets 2, 3, and 5. Other comparisons among diets showed no significant differences in egg size. This egg size reduction suggested that the addition of 2.5% dehydrated alfalfa meal and the concomitant reduction of soybean meal in the millet treatment (diet 4) may have depressed egg weight. This change in diet composition could have aggravated the marginal level of linoleic acid in millet diets or possibly the amino acid balance and levels. Feed intake of hens receiving this diet was also 5 to 7 g/hen/day less and this was most likely the primary factor in reduced egg size. Adding 2.5% of dehydrated alfalfa with the ground millet apparently increased the bulkiness of this diet to the extent that feed intake of hens was physically reduced.

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RESULTS AND DISCUSSION

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Results obtained with all millet treatments except diet 4 indicated the feeding value of proso millet D, either in ground or in whole (unground) form, was comparable to yellow corn or the commercial milo diets for mature hens (52 to 62 weeks of age). Moreover, millet D protein could partially replace soybean meal protein in layer diets without any significant effect on the performance of hens. Hens fed the yellow corn diet produced eggs with significantly greater yolk color scores than those fed commercial milo or millet diet in the presence or absence of 2.5% alfalfa meal. The commercial milo diet supplemented with 2.5% alfalfa meal gave yolk color scores similar to the ground millet diet

Calculated composition Metabolizable energy, kcal/kg Crude protein, % Lysine, % Methionine and cystine, % Calcium, % Phosphorus, total, %

Ground yellow corn Ground comm. milo Millet D, ground Millet D, whole Soybean meal (47%) Dehydrated alfalfa (17%) Animal fat Glucose (Cerelose) Cellulose (Solka Floe) Dicalcium phosphate Ground limestone Salt (NaCl) Vitamin premix 1 Trace mineral premix 2 Hydan (85% L-methionine) L-Lysine-HCl (78%) Total

Ingredients

3.22 .64

3.33 .66

3.34

.66

.72 .61

.72 .61

1258 15.8

.78 .61

1257 15.0

100.00

100.00

1288 15.0

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8.23

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1.98 7.39

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17.6

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Diets

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TABLE 2. Composition of diets and effects of different grains on laying bouse performance, y of Hy-Line W-36 pullets. Experiment 2

NUTRITIVE VALUE OF MILLET FOR LAYERS

without alfalfa meal (diet 3). Supplementation of the ground millet diet with alfalfa meal produced yolk color scores significantly greater than those with the commercial milo diet plus alfalfa meal and the ground millet diet with no alfalfa meal but produced yolk color scores similar to the whole (unground) millet diet without alfalfa. These results suggested that millet D contained hydroxy carotenoid pigments at levels much lower than in yellow corn but higher than in commercial milo. These results also suggested that hydroxy carotenoid pigments in millet grain were rapidly destroyed or lost after grinding. This loss could have been due to peroxidation in the presence of unsaturated fatty acids, namely linoleic acid, in the ground millet. Experiment 2. Results from Experiment 2 were similar to those from Experiment 1. Data in Table 2 show no significant differences in egg production and feed consumption among diets. Diet 4 gave significantly smaller egg weights than diet 5 and poorer feed efficiency compared to the commercial milo diet. Other comparisons among treatments showed no significant differences in egg weight or feed efficiency. Millet diets supported body weight gain similar to the corn diet but consistently higher than the commercial milo diet. However, hens fed only two of the millet diets (3 and 4) were found to have significantly greater body weight gain than birds receiving the milo diet.

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These results indicated that millet D has a feeding value comparable to corn or commercial milo in diets for layers 28 to 40 weeks of age. Results from this experiment supported observations in Experiment 1, in that millet D protein was comparable to corn or commercial milo protein, and could partly replace soybean protein without adverse effects on laying hen performance. The results obtained with diet 4 of this experiment were similar to those with diet 4 of Experiment 1 in terms of egg weight. Supplementation of the millet diet with 2.5% alfalfa meal with a concomitant reduction in soybean meal level elicited some depressing effects on egg size. This might possibly have been due to a deficiency of linoleic acid brought about by destruction of this fatty acid through peroxidation following grinding. This idea is supported by the considerably lower egg weights obtained from hens fed the ground millet diets and the production of larger eggs when a whole millet

1182

LUIS ET AL.

diet was fed. The linoleic acid content in whole millet was obviously less susceptible to peroxidation. Therefore, an adequate amount of linoleic acid should have been present to support the production of larger eggs. It should also be noted that feed intake of hens receiving diet 4 was 96 g/hen/day, which was less than with all other treatments except diet 2. Addition of 2.5% dehydrated alfalfa to the ground millet definitely contributed to the bulk of this already bulky diet and reduced feed intake. The egg yolk color data obtained in this study followed the same trend as in Experiment 1 for corresponding diets. This confirmed the observations in Experiment 1 that millet D contained higher levels of hydroxy carotenoid pigments than commercial milo but much lower than in yellow corn. The results also confirmed the apparent destruction of hydroxy carotenoid pigments in millet after grinding. Data concerning egg specific gravity showed significant differences among diets. However, only diet 4 gave egg specific gravity significantly greater than diets 2 and 5. The greater specific gravity (or thicker egg shells) associated with diet 4 may have been related to the lower egg production rate of hens receiving this treatment. Other comparisons among dietary treatments showed no significant differences. These results, with the exception of the response to diet 4, suggested that egg shell quality was not significantly influenced by the different grains. Data from these experiments clearly indicated that proso millet, either ground or whole, is an excellent ingredient for layer diets. If a certain minimum amount of egg yolk pigment is desired, consideration should be given to feeding whole millet due to the apparent rapid destruction of hydroxy carotenoid pigments in ground millet diets and the resultant lower egg yolk color scores. REFERENCES Bhatia, I. S., J. Singh, G. Singh, B. N. Sharma, T. D.

Pruthi, and P. S. Sukiya, 1978. Lipids in seeds of common millet and Japanese millet. Indian J. Agric. Sci. 48(7):432-434. Burton, G. W., A. T. Wallace, and K. O. Rachie, 1972. Chemical composition and nutritive value of pearl millet grain. Crop Sci. 7:187-188. Carr, W. B., 1961. Observations of the nutritive value of traditionally ground cereals in Southern Rhodesia. Br. J. Nutr. 15:339-343. Casey, P., and K. Lorenz, 1977. Millet functional and nutritional properties. Baker's Dig. Feb:57—90. Doesthale, Y. G., V. Nagarajan, and K. C. Pant, 1970. Nutrient composition of some varieties of ragi (E. coracana). Indian J. Nutr. Diet. 7:80-84. Doesthale, Y. G., K. Rao, V. Nagarajan, and K. C. Pant, 1971. Varietal differences in protein and amino acids of grain bajra (P. typhoides). Indian J. Nutr. Diet. 8:301-308. Freeman, J. E., and B. J. Bocan, 1973. Pearl millet: A potential crop for wet milling. Cereal Sci. Today 1 8 : 6 9 - 7 3 . Hinze, G., 1972. Millets in Colorado. Colorado Agric. Exp. Sta. Bull. No. 553S. Jansen, G. R., L. R. DiMaulo, and N. L. Hause, 1962. Amino acid composition and lysine supplementation of teff. J. Agric. Food Chem. 10:62-64. Jones, R. W., A. C. Beckwith, U. Khoo, and G. E. Inglett, 1970. Protein composition of proso millet. J. Agric. Food Chem. 1 8 ( l ) : 3 7 - 3 9 . Kovalev, N. I., L. T. Makarenko, and S. A.. Orlova, 1974. Effect of cooking on protein digestibility (in vitro) of millets and their amino acid composition Nutr. Abstr. Rev. 45(8):668. Luis, E. S., T. W. Sullivan, and L. A. Nelson, 1982. Nutrient composition and feeding value of proso millets, sorghum grains and corn in broiler diets. Poultry Sci. 61:311-320. Mangay, S. A., W. M. Pearson, and W. T. Darby, 1957. Millet (Setaria italica): its amino acid and niacin content and supplementary nutritive value for corn. J. Nutr. 6 3 : 3 7 7 - 3 9 3 . National Research Council, 1977. Nutrient Requirements of Domestic Animals. No. 1. Nutrient Requirements of Poultry. 7th rev. ed. Natl. Acad. Sci., Washington, DC. Pushpamma, S., 1968. Protein quality and nutritive value of three Indian millets. Diss. Abstr. 29: 1931B. Rooney, L. W., 1978. Sorghum and pearl millet lipids. Cereal Chem. 55(5):584-590. Yarosh, N. P., and N. P. Agafonov, 1978. Protein quality and contents in grains of proso millet varieties and of other millet crops. Sorghum Millets Abstr. 3(2):23.