The toxin in jowar (sorghum) that can cause cyanide poisoning is known as dhurrin. Dhurrin is a cyanogenic glycoside, which means it is a compound that can release hydrogen cyanide (HCN) when metabolized. Jowar plants naturally contain dhurrin in their leaves, stems, and grains.
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When consumed by animals, particularly ruminants like cattle and sheep, dhurrin is broken down in the rumen by enzymes produced by microbial fermentation. This breakdown releases hydrogen cyanide, a potent toxin that can interfere with cellular respiration and potentially lead to poisoning.
Cyanide poisoning from jowar primarily occurs when animals consume large amounts of fresh or green sorghum forage, where dhurrin levels are higher compared to dried sorghum. Conditions that increase stress on the plant, such as drought or insect damage, can also lead to higher dhurrin levels.
Symptoms of cyanide poisoning in animals include rapid breathing, gasping for air, restlessness, tremors, convulsions, and ultimately, death. However, it’s important to note that not all jowar varieties or plants contain high levels of dhurrin, and some varieties have been bred to have lower levels or even be cyanide-free.
To prevent cyanide poisoning, proper harvesting and storage techniques are crucial. Ensiling or drying sorghum properly can help reduce dhurrin content and limit the risk of cyanide release. Additionally, adapting animal feeding practices, such as gradually introducing sorghum into the diet to allow animals to develop tolerance, can be beneficial.
It is essential to consult with experts in animal nutrition and sorghum cultivation to ensure the safe use of jowar as a feedstuff for livestock.