Sorghum mapping populations for protein digestibility

DNA was extracted from four bulks with 50 F2 samples each. The F2 samples were generated from a cross between (i) SbEMS1613 and SbEMS932, and (ii) SbEMS3324 and SbEMS932. SbEMS1613 and SbEMS3324 have high protein digestibility (>60%) after wet cooking while SbEMS932 has low protein digestibility (<50%). For each cross, the low bulk was made of samples with protein digestibility <40% while the high bulk's protein digestibility values were >60%. This dataset was used to map the gene(s) that control high protein digestibility in sorghum grain.