Effect of Various Processing Techniques and Storage on Nutritional Value of Rice Bran for Broiler Chicks

Abstract

Raw, extruded and roasted rice bran was treated with 0, 125 and 250ppm of antioxidant and stored for period of 12 months. Four trials were conducted, after storage of processed rice bran for 0, 4, 8 and 12 months. Rice bran was given to 1080 broiler chicks in each trial at levels of 0, 100, 200 and 300g/kg as replacement of maize for 6 weeks. Significant decreases in feed consumption, weight gain and feed conversion efficiency were observed when rice bran was given after storage for 4, 8 and 12 months. Better performance was observed when extruded and roasted rice bran stored for 4 months was given to chicks instead of raw bran, while extruded rice bran gave significantly better performance even after storage for 8 and 12 months. No difference was observed between raw and roasted rice bran stored for more than 4 months. Increasing dietary levels of stored rice bran negatively affected the performance of broiler chicks. No difference in performance was observed except for decreases in liver and heart weight compared to control when rice bran stored after addition of antioxidant was given to broiler chicks. Increases in mortality, liver and heart weight were observed when rice bran was given to broilers after storage for 4, 8 and 12 months. Pancreas weight was increased after storage of rice bran for 4 months but there was no difference after storage for 8 and 12 months. Mortality, liver and heart weights of broilers were less with extruded rice bran than with raw and roasted bran. Pancreas weight of chicks was higher with raw rice bran than with extruded and roasted bran. Increasing levels of stored rice bran in chick diets increased mortality and organ weights. Use of stored rice bran in diets of chicks resulted in negative effects on growth, performance, livability and organ weights. However these effects can be avoided by extrusion cooking and roasting. Increasing storage period decreased the nutritional value of rice bran even though it was stabilized by different techniques as shown by decreased performance of chicks. Extrusion cooking is the treatment of choice to stabilize the rice bran followed by roasting, while treatment by antioxidant was only effective to decrease the liver and heart weights of chicks.