Table 9.

Chemical analysis of diets, exp. 3 (%, as-fed basis)¹

		Sorghum varieties
Item	Corn	High-lysine	Red	White	N-free
Crude protein, %	7.10	13.24	8.78	7.80	0.41
Dry matter, %	87.51	90.12	87.64	88.23	94.45
Indispensable AA, %
Arginine	0.35	0.40	0.31	0.29	0.01
Histidine	0.21	0.29	0.21	0.17	0.00
Isoleucine	0.26	0.58	0.38	0.33	0.01
Leucine	0.77	1.93	1.19	1.05	0.03
Lysine	0.29	0.24	0.22	0.20	0.01
Methionine	0.15	0.18	0.15	0.14	0.01
Phenylalanine	0.34	0.75	0.48	0.42	0.01
Threonine	0.26	0.40	0.29	0.26	0.01
Tryptophan	0.03	0.11	0.07	0.06	0.01
Valine	0.34	0.66	0.46	0.41	0.01
Dispensable AA, %
Alanine	0.49	1.29	0.82	0.73	0.02
Aspartic acid	0.54	0.89	0.60	0.54	0.02
Cysteine	0.16	0.22	0.17	0.14	0.00
Glutamic acid	1.24	2.94	1.82	1.60	0.03
Glycine	0.30	0.36	0.30	0.27	0.01
Serine	0.31	0.50	0.37	0.32	0.01
Tyrosine	0.20	0.35	0.24	0.23	0.01
All AA	7.04	13.46	9.03	8.00	0.38

¹Multiple samples were collected from each diet, homogenized, and then subsampled for analysis at Ward Laboratories, Inc. (Kearney, NE) for proximate analysis and the University of Missouri Agricultural Experiment Station Chemical Laboratory (Columbia, MO) for AA analysis performed in duplicate.