The resulting produce is then rolled. Starch digestibility in popped grain sorghum is increased by expansion of starch granules. Feed efficiency was improved, but daily gains and carcass desirability were decreased slightly. All three heat-treated fractions were more digestible than unheated grain, indicating the improvement was due to dry heating rather than popping. Micronizing Micronized grain sorghum is produced by heating the sorghum to 300 degrees Fahrenheit with an infrared generator and then rolling it through knorling rolls to produce a product that looks like steamed flaked grain.
Feed efficiency appears to be comparable to steam flaking.
Some ration adaptation may be required for maximum feed intake and gain when cattle are placed on micronized grain sorghum in high concentrate rations. The puffed material produced feed intake, gain and feed efficiency competitive with the best performing flaked grain treatment. In this process dry grain is exposed to live steam at 250 pounds per square inch. In this process grain is forced through an extruder by tapered screws, producing both heat and pressure. As the pressure is relieved, the product expands.