Characterization of the in vitro digestion of starch and fermentation kinetics of dry sorghum grains soaked or rehydrated and ensiled to be used in pig nutrition

Abstract The effect of soaking and rehydration plus ensiling of different dry sorghum grains on indicators of pig digestion was evaluated using in vitro approaches. Five commercial paddocks of sorghum grains were harvested dry and subjected to different treatment conditions: dry ground (Dry, control), grain soaked for 24 h (SG), and rehydrated and ensiled for 21 days as whole grain (EWG) or ground grain (EGG). The level of tannins was lower in the treated sorghums than in the Dry sorghums (P