Abstract
Millet, an indigenous grain in the Indo-Pak subcontinent, is used as an energy source in poultry diets. There are several varieties of millet, each having specific value of dry matter, apparent metabolizable energy (AME), and crude protein for poultry. Other extrinsic (growing conditions, storage) and intrinsic (carbohydrates and protein contents) factors also influence its AME, digestibility, and hence poultry performance. This review provides a synopsis of those factors that influence the nutritive value of millet regarding its origin (variety, growing conditions, and post-harvest storage), its chemical composition (carbohydrates and protein), physical form of the grain (whole grain or mash), and their influence on zootechnical performance in poultry.