Influence of genotype and environmental interaction on sorghum (Sorghum bicolor (L) Moench) grain chemistry and digestibility

Authors: KAUFMAN, RHETT - Bayer Cropscience; Wilson, Jeff; Bean, Scott; Galant, Ashley; PERUMAL, RAMASAMY - Kansas State University; TESSO, TESFAYE - Kansas State University; Herald, Thomas; SHI, YONG - Kansas State University

Submitted to: Agronomy Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/6/2018
Publication Date: 8/16/2018
Citation: Kaufman, R.C., Wilson, J.D., Bean, S.R., Galant, A.L., Perumal, R.R., Tesso, T., Herald, T.J., Shi, Y.C. 2018. Influence of genotype and environmental interaction on sorghum (Sorghum bicolor (L) Moench) grain chemistry and digestibility. Agronomy Journal. https://doi.org/10.2134/agronj2017.09.0561.
DOI: https://doi.org/10.2134/agronj2017.09.0561

Interpretive Summary: Sorghum is a widely grown cereal grain native to the arid regions of Sub-Saharan Africa. In many parts of the world sorghum is a dietary staple for humans, however in the United States it has commonly been used as animal feed. Recently sorghum has become a more popular human food in the United States due to the increase in gluten-free food consumption. Sorghum has experienced an increase in utilization due to the fuel ethanol industry. A diverse set of 19 sorghums was grown in three locations in Kansas to evaluate the genotype, location, and genotype x location effect on grain quality attributes. The physical characteristics of the grain (size and hardness) were greatly affected by genotype, location, and their interaction. The chemical components and functional properties were affected by genotype and location. The variation due to genotype and location will allow for the ability to select the most desirable trait at a specific location.

Technical Abstract: Sorghum is an important cereal crop for both animal feed and bio-fuel production in the United States. The genetic diversity coupled with the wide range in growing conditions allows for the potential of great variation in sorghum grain quality. A diverse set of 19 sorghums was grown in three locations in Kansas to evaluate the genotype, location, and genotype x location effect on grain quality attributes. The physical characteristics of the grain (size and hardness) were greatly affected by genotype, location, and their interaction. The chemical components and functional properties were affected by genotype and location. The amylose content varied from 19.2 to 30.7% and was variable due to growing location. The starch granule size distribution exhibited little variation due to location, but was affected by the genotype. Protein content ranged from 11.1 to 15.2% and digestibility ranged from 45.6 to 62.1% due to genotype. The small amount of interaction between genotype and location for the protein content and digestibility allows for selection of the desired genotype and location without a wide variation due to their combination. Among the nine traits studied, maximum variation was explained by kernel diameter (20.0%), followed by kernel weight (19.3%), ash (14.6%) and protein content (LECO) (10.8%). Principal component analysis identified SC628, SC489, SC1104 and BTx399 with good and SC391 and SC11277 with poor grain quality. The diverse set of sorghum genotypes and variation in growth conditions led to differences in both the physical and chemical components in the grain. Thus, the variation due to genotype and location will allow for the ability to select the most desirable trait at a specific location.