Effect of Partial Replacement of Raw and Treated Rice Bran with Hydrochloric Acid, Ascorbic Acid and Bakery Yeast for Wheat in Broiler Diets on Production Performance

Abstract

This study was conducted in a poultry farm belonging to the private sector, which has a license to practice a profession issued by the Ministry of Agriculture, the Department of Livestock Resources, in the city of Nasiriyah, Dhi Qar Governorate. This experiment aimed to study the effect of partial replacement of raw rice bran and treatment with HCL acid, bakery yeast (Saccharomyces cerevisiae), and ascorbic acid in place of wheat on the productive performance of broilers. For the period from 28/9/2020 to 11/8/2020, 405 unsexed chickens were used—Ross 308 at the age of two weeks. The study included nine treatments, whereby (25 and 50) percent of raw rice bran and treated were replaced and inserted into the diets of broilers 15 days after the rearing. In addition to the control treatment, the results of the experiment showed: There were no significant differences between (T1) and the replacement treatments for raw rice bran with their percentages of 25% and 50%, as well as the replacement treatment for rice bran treated with bakery yeast (Saccharomyces cerevisiae) by 25% and replacement treatment treated with ascorbic acid by 50% in the average live body weight and weight gain at the end of the experiment. Also, there were no significant differences between the replacement treatments for raw bran and the treatment in the cumulative feed intake trait compared to (T1). The treatment of rice bran treated with yeast with a replacement rate of 25% achieved the best feed conversion factor, No significant differences (P < 0.05) were recorded between the 25% substitution treatments for the raw and treated rice bran compared to the control in the feed conversion factor trait, Furthermore, treatment of T2 (raw rice bran 25%) instead of wheat was superior in the Dressing percentage (%)and relative breast weight, Also, no significant differences were recorded in the percentage of fatalities. The 25% treatment of rice bran treated with bakery yeast (Saccharomyces cerevisiae) achieved the highest significant value (P<0.01) for the economic indicator and production index. And it did not differ significantly from the control treatment and the replacement treatment for raw rice bran by 25%.