Broken Rice Research Articles

Evaluation of head and broken rice of long grain Indica rice cultivars: Evidence for the role of starch and protein composition to head rice recovery.

Brown rice of different long-grain Indica cultivars was polished to variable degree of milling (DoM) to see the difference in proteins and starches characteristics in head (HR) and broken rice (BR). Study revealed differential accumulation of starch, fat and proteins in both HR and BR. Extended DoM of brown rice resulted in a progressive decrease in HR yield and increase in BR yield. The extended DoM caused a decrease in protein and fat content in both HR and BR, whereas; an increase in peak viscosity and final viscosity was observed. On the contrary, the setback viscosity of HR and BR of different rice cultivars was influenced by cultivars and extended DoM. Milled rice from different cultivars milled to 6% DoM showed higher levels of 59 kDa, 54 kDa, 51 kDa, 32 kDa, 31 kDa, 30 kDa, 28 kDa, 24 kDa, 23 kDa, 15 kDa, 13 and 12 kDa PPs, while 28 kDa, 24 kDa, 23 kDa, 15 kDa, 13 kDa and 12 kDa PPs was the least or not observed in BR. The major quantitative changes were observed in 28 kDa, 24 kDa, and 23 kDa PPs. MALDI-ToF/MS analysis revealed the identity of 28 kDa PP as 60S ribosomal protein L10a and glutelin type-D 1 proteins. Whereas, the identity of 24 and 23 kDa PP, respectively was established as pathogenesis-related protein 1 (Oryza sativa Japonica Group) and Oryza sativa 1-Cys peroxiredoxin A. HR showed the presence of highly condensed packaged starch granules with smooth edges, which were tightly imbibed in the proteins matrix. However, the inter-cultivar differences in the starch structure and packaging were also observed. On the contrary, BR revealed lesser accumulation of starch particles with abnormal protein filling and several fissures and cracks in the starch granules of BR of different cultivars.

Kajian Kualitas Beras Sosoh Dari Berbagai Macam Ukuran Daya Mesin Penggiling

Rice is a staple food for the people of Indonesia. Even though Indonesia is an agrarian country, Indonesia currently imports rice. In producing rice from rice there are obstacles. One of the main obstacles is post-harvest handling of rice with high yield loss during post-harvest. The amount of post-harvest loss occurs because most farmers still use traditional methods or the handling is not good and right. The purpose of this study was to determine the relationship between the capacity of the grinding machine and the quality of sosoh rice produced by the mill and to know the quality comparison of various types of grinding machine capacity. The research was carried out in the area of ??Wanasari Village, Tabanan-Bali to find out the quality of sosoh rice in the region. Head Rice is broken rice grains, both healthy and defective, which have a size greater than or equal to 6/10 part of the average length size of whole rice grains that can pass through the surface of the indented plate basin with a requirement of 4.2 mm hole size. Rice husk is a protective cover from rice grains which is separated from seeds during the grinding process. In the grinding process, there is rice which remains the husk which is caused by the power / rpm of the grinding machine which is too low because the friction force produced by the engine is not sufficient for the overall release of rice husk

Food Processing Technology: Case Study on The Development of Rice Bioindustry

Currently, sustainable food production is the biggest challenge in the world. The rapid growth of population, agricultural land conversion and climate change are the key challenges in the agricultural sector. Therefore, natural resources need to be utilised optimally to increase value-added and product competitiveness. This paper reviews the development of rice bioindustry in Indonesia with regards to food processing technology and challenges. Regarding the development of rice bio-industry, farmers and rice milling entrepreneurs are not only directed to focus on milled rice but also directed to valorise the by-products from rice milling manufacture namely rice bran, broken rice, brewers’ rice and husks into high value- added products. To improve the economic value of premium quality rice, functional rice (parboiled, low glycaemic index rice), fortified rice, instant rice, and crystal rice should be produced. Husk can be processed into non- food products, such as biosilica. Additionally, straw can be used as raw material for paper, furfural, sugar and bioethanol, as well as biodegradable packaging and nanofiber. The development of the rice bio industry by utilising all parts of the plant supports the zero waste concept that can increase the income of rice farmers and entrepreneurs, will also improving the environment.

The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.

Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the present research was to evaluate the effects of coating, based on agro-industrial co-products (citrus pectin, broken rice grain flour, and cellulosic rice skin nanofiber), sorbitol and potassium sorbate, on the quality of avocado (cultivar 'Quintal') stored under refrigeration. The coating contributed to a longer conservation of the green color of avocado, both peel and pulp, and significantly reducing the respiration rate of the coated fruit, which was 35% lower than that of the control fruit. The coated fruit was firmer and, possibly, the addition of cellulosic nanofiber contributed to the maintenance of this firmness. Regarding the bioactive compounds, there was no difference (p > 0.05) among the coated and control fruit. During refrigerated storage, total phenolic compounds content increased (p < 0.05) from 311.44 ± 25.89 to 800.25 ± 160.74mgkg-1 gallic acid equivalents (GAE) in the control fruit, and from 242.86 ± 52.33 to 584.75 ± 125.57mgkg-1 GAE in the coated fruit. It was concluded that the shelf life of avocado (cultivar 'Quintal') could be extended and ripening delayed by a minimum of 8days, by applying a coating formulated with rice flour, pectin, sorbitol, potassium sorbate, and cellulosic rice skin nanofiber.

Preparation and properties of hydrophobic films based on acetylated broken-rice starch nanocrystals for slow protein delivery

Native and acetylated broken-rice starches (nanocrystals) with different degrees of substitution (DS) and their corresponding films were individually prepared, and the drug release profiles, weight loss, solubility and dispersion and surface morphology were comparatively studied. Bovine serum albumin (BSA) was used as a model drug. Acetylated native starch (ANS) DS 2.58, acetylated starch nanocrystals (ASN) DS 0.98, ASN DS 1.86, and ASN DS 2.72 were observed to be very soluble in chloroform. BSA was released rapidly from the native rice starch (NS) and ANS DS 2.58 films. ASN with high DS significantly slowed down the release of BSA from films, the percentages of BSA released from film ASN DS 2.72 only reached to 13% after 3.5 weeks release, and the release data followed Korsmeyer-Peppas equation. Further studies reveal that the particle size of ASN DS 2.72 was smallest, and the weight loss of ASN DS 2.72 film was lowest. The results demonstrate that acetylation and nanometer particle form of rice starch film can effectively retard protein drug release, and the prepared films based on ASN with high DS from broken rice may be suitable for the controlled protein delivery.

Production and Application of Thermostable Glucoamylase from Thermotolerant Aspergillus fumigatus via Semisolid State Fermentation

A THERMOTOLERANT fungus Aspergillus fumigatus isolated from agriculture soil, Beheira Governorate, Egypt was screened from other fungal isolates for its high glucoamylase activity. The identification of the fungus based on morphology and sequence analysis of ITS1-5.8S rDNA-ITS2. Five crop wastes (wheat bran, wheat straw, rice hulls, rice straw and broken rice grain) were used to induce the thermostable glucoamylase production by A. fumigatus via semisolid state fermentation. Wheat bran is the most suitable waste for glucoamylase production by the tested fungus which further improved using Plackett-Burman and Box-Behnken designs. Optimum conditions for the production of thermostable amylase are reached at pH 6, wheat bran 1gm, yeast extract 6mg/gm, berij 35 40μL/gm, (NH4)2SO4 24mg/gm and an inoculum of 6x 105spore/ml with thermostable glucoamylase production titer of 161.11U/gm after 6 days.FeCl3, BaCl2, and CaCl2 positively affect glucoamylase activity with highest main effect value of FeCl3 ions where MgCl2 has the highest negative main effect on activity. The kinetic constants Km is 1.37mg/ml with three bands in zymogram. Moreover the enzyme showed good cleaning effect when applied in starch patches in textile. Glucoamylase of A. fumigatus exhibited good thermostability as it loss only 28.95% from its original activity after treatment with heat at 80°C for 3hr. Finally, the thermostable glucoamylase from A. fumigatus can be produced from cheap agrowaste via simple fermentation technique.

SYSTEMATIC INVESTIGATION ON PRODUCTION AND QUALITY EVALUATION OF LUGDI: A TRADITIONAL ALCOHOLIC BEVERAGE OF HIMACHAL PRADESH, INDIA

The present study was aimed to investigate the traditional process of lugdi production, collection of samples and physicochemical analysis of collected samples. The survey revealed that rice (local varieties) or broken rice was used as the main raw material for lugdi preparation. It was further observed that phab was the only inoculum used to carry out the lugdi fermentation. The general production steps in lugdi preparation were cooking of rice (time and water can vary according to place), followed by cooling and mixing of powdered phab. The physicochemical analysis of collected lugdi samples revealed the total soluble solids (TSS) in ranges from 2.5 to 3.9°B, ethanol 4.61 to 5.68%, lactic acid from 0.83 to 1.15%, total phenols from 127.56-168.54 mg/100 mL. Fourier Transform Infrared Spectroscopy (FTIR) of lugdi samples also confirmed its richness in protein and phenolic compounds. In nutshell, it is concluded that despite its nutritional and health benefits a wide range of variability has been observed in different samples collected from the same production unit, which should be standardized with the involvement of researchers to get a uniform product.

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm -3 , 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p&lt;0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.

Broken rice, a byproduct of the rice milling industry was utilized at different levels to evaluate unleavened flat bread (chapatti) making properties of whole wheat flour. Chapattis were prepared by replacing whole wheat flour with broken rice flour up to 50% level. Mixolab studies revealed that incorporation of rice flour lowered dough development time and dough stability of whole wheat flour up to 23.49% and 78.33%, respectively. Lower retrogradation was observed in whole wheat rice flour blends as revealed from soluble starch/amylose. A positive correlation of mixolab retrogradation was observed with soluble starch and soluble amylose. Whole wheat flour chapatti (fresh and retrograded) containing different level of rice flour were also evaluated for glycemic index (GI), rapidly digestible starch (RDS) and slowly digestible starch (SDS). Chapattis containing rice flour demonstrated higher GI and RDS but lower SDS. RDS correlated positively with GI. Chapattis from the whole wheat rice flour blends had good consumer acceptability.

EVALUATION OF THE TECHNOLOGICAL QUALITY OF SNACKS EXTRUDED FROM BROKEN GRAINS OF RICE AND MECHANICALLY SEPARATED TILAPIA MEAT FLOUR

The objective of this study was to evaluate the technological vulnerability of snacks extruded from broken rice grains (BRG) and mechanically separated tilapia meat flour (MSMF) and to characterize the best formulation from a technological point of view. Five snack formulations were elaborated with different levels of MSMF (0%, 10%, 20%, 30% and 40%) replacing the BRG. The snacks were evaluated in relation to expansion index, specific volume, hardness, instrumental color parameters, water activity (Aw) and scanning electron microscopy to identify the maximum substitution level of BRG by MSMF that did not compromise the technological quality of the product. Aw was similar (p&gt;0.05) in all formulations. Replacement of MSMF by BRG influenced (p&lt;0.05) expansion index, specific volume, hardness, and L*, a* and b* values. However, the replacement of 30% of BRG by MSMF did not compromise the technological quality of the extruded snacks. In addition, this formulation presented high nutritional value, acceptance and purchase intention and could therefore be used as an industrial strategy to meet current consumer demand for nutritious foods and stimulate fish consumption.

Responses of indica rice yield and quality to extreme high and low temperatures during the reproductive period

Extreme temperatures will likely occur with greater frequency and intensity under the conditions of climatic warming, presenting a serious challenge for future crop development. The responses of rice yield and quality to extreme high (HT) and low temperature (LT) during precise reproductive periods are still unclear. Therefore, we conducted a walk-in climate chamber experiment with two indica cultivars and three temperature treatments –CK: 20–28 °C, LT: 12–20 °C and HT: 28–36 °C as the mean values of night-day temperatures– for seven days in four key periods –the last week of pre-heading, and the first, second and third week of post-heading–, respectively. Extreme temperatures reduced rice leaf chlorophyll fluorescence, photosynthetic rate and dry matter translocation, consequently decreasing the grain yield by 5–13 percent under LT and 12–15 percent under HT. The most sensitive periods of rice yield to extreme temperatures were found during the last week of pre-heading and the first week of post-heading. Extreme temperatures significantly declined the grain appearance, milling and cooking quality traits with inversely enhanced chalkiness, broken rice and gelatinization temperature. The most responsive period of rice quality to extreme temperatures occurred during the second week of post-heading. HT exhibited a more severe impact on rice quality than by LT. Our results indicate that the responses of rice yield and quality to extreme temperatures are different among reproductive periods.

DEM study of white rice separation in an indented cylinder separator

The precise separation of whole and broken rice is an issue of great significance in rice processing industry. This paper presents a numerical study on the rice separation in an indented cylinder separator based on the discrete element method. The probability density function of escape angle of whole and broken rice was investigated at 10% filling level for various rotational speeds and indent numbers. Hellinger distance, a statistical estimate used to quantify the difference between two probability distributions, was adopted to measure the separation ability. It was found that the Hellinger distance appears to initially increase to a maximum and then decrease with the increase in rotational speed. While the Hellinger distance increases to a maximum value then keeps stable with the increase in indent number. After obtaining the optimal operating condition for the best separation, the position of trough was decided based on the boundary of parabolic trajectories of whole rice after leaving indents. The aim of this work is to determine the best parameters for the indented cylinder separator based on the understanding of separation progress at a particle scale, providing a foundation for the numerical investigation of indented cylinder separator.

Optimization of culture conditions for biodiesel production from Egyptian isolate Penicillium commune NRC2016

BackgroundBiodiesel is a type of renewable energy, an ideal substitute for petroleum diesel fuel. The present study concerns about optimization of culture conditions for biodiesel production by Penicillium commune NRC2016.ResultsThe maximum lipid production from P. commune NRC2016 was investigated using basal liquid medium with initial pH 7.0, incubation temperature 20 °C, and after 5 days of incubation time at static condition. Six types of agro-industrial by-products (broken rice, rice straw, wheat bran, corn stalk, sweet sorghum, and bagasse) were separately used as components of semi-solid fermentation media. The highest lipid accumulation was recorded with sweet sorghum 99.1 mg/g as compared with the other by-products. Biodiesel obtained from P. commune NRC2016 was blended “B5” and the physical properties were determined and found to be as follows: density 0.8 g/ml, viscosity 2.1 mm2/s, flash point 77.0 °C, cloud point − 1.5 °C, iodine value 42.3 g I2/100 g, acid value 2.1 mg/g, pour point − 1.7 °C, and cetane number 47.8 min.ConclusionsThis work revealed the optimization of culture conditions for biodiesel production from Egyptian fungal strain P. commune NRC2016.

Effect of guar and arabic gums on qualitative properties of extruded rice

AbstractThe rice milling process is carried out extensively to alter its texture and whiteness, increase its bonding with water, improve its digestibility, and reduce its cooking time. Broken rice grains followed by lower rice efficiency during processing and milling of rice paddy are a major challenge contributing to the reduced economic productivity. Moreover, separation of rice bran also reduces its nutritional value. Accordingly, the extrusion process in turning flour from broken rice into whole rice grains and its fortification can improve the economic value and nutrition value by adding mineral or vitamin in the production process. In this regard, the individual and collective effects of guar and arabic gums (0.5 and 1%) were analyzed to produce extruded rice samples (var. Hashemi) with qualitative and organoleptic properties similar to those of the control samples. According to the results of the tests conducted before and after cooking, guar and arabic gums increased moisture content, ash, color difference, texture hardness, water uptake, solubility, lateral expansion, and cohesiveness, and reduced density, cooking loss, chewiness of the samples compared to the control samples. According to the results from before and after cooking, the treatment containing 1% guar +1% arabic was selected as the best treatment.Practical applicationsThe main objective of extrusion is to develop the diversity in daily foods through products with different shape, texture, colors and flavor and reduction in losses during the rice production and preparation processes as well as the improvement of qualitative and organoleptic properties of extruded rice. Advantages of the extrusion process include diversity in foods, reduce of food losses (e.g., converting broken rice into textured rice), fortification of product and the possibility of automating the process.

Silage of the agro-industrial co-product of babassu palm heart processing in sheep feed

ABSTRACT: The inner bark or less tender sheath generated from industrial manufacture of canned babassu palm (Attalea speciosa) heart is inadequate for human consumption, often being discarded inappropriately and giving rise to environmental pollution. Accordingly, the aim of this study was to assess the intake and digestibility in sheep fed on silage of the agro-industrial co-product of babassu palm (ICBP)enriched with different additives, or on sugarcane silage. Fifteen Santa Inês sheep were distributed in a completely randomized design, consisting of five treatments and three replicates. The treatments comprised babassu palm silage enriched with broken maize (BM), broken rice (BR), cassava scrapings (CS), coffee husk combined with maize kernel (CC), and sugarcane silage (SC), all supplemented with concentrate, at a voluminous:concentrate ratio of 65:35. Silages based on ICBP and SC had similar intake of dry matter (DM), organic matter (OM), crude protein (CP), ether extract (EE), and non-fibrous carbohydrate (NFC). Increasing the additive fraction in ICBP silages favored the digestibility of DM, OM, CP, NFC, neutral detergent fiber (NDF), and total digestible nutrients (TDN). Our results indicated that silage based on additive-enriched ICBP can be used in the diet of ruminants, especially those based on broken maize and cassava scrapings that provide superior nutritional quality compared to the other silages assessed.

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Arabinoxylan is the main polysaccharide in fiber from rice coproducts, and increased concentration of fiber decreases in vitro digestibility of dry matter

The first objective of this experiment was to determine carbohydrate composition and coefficients of in vitro dry matter digestibility (IVDMD) and in vitro organic matter digestibility (IVOMD) in brown rice, broken rice, full fat rice bran (FFRB), defatted rice bran (DFRB), and rice mill feed. The second objective was to test the hypothesis that IVDMD and IVOMD in rice coproducts are negatively correlated with the concentration of fiber in the ingredients. Three samples of broken rice, brown rice, FFRB, DFRB, and rice mill feed were used. Each sample was analyzed in duplicate for gross energy (GE), dry matter (DM), ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), crude protein (CP), and acid hydrolyzed ether extract (AEE). The 5 rice coproducts were also analyzed for content of starch, and the fiber concentration was quantified as total non-starch polysaccharides (T-NSP), cellulose, soluble and insoluble non-cellulosic polysaccharides (NCP), and Klason lignin. In vitro total tract digestibility of DM and IVOMD were determined in 3 samples of each ingredient using a 3 step procedure. Correlation coefficients between IVDMD or IVOMD and fiber fractions were determined. Results indicated that broken rice and brown rice contained more than 80.0% starch, FFRB and DFRB both contained 26.7% starch, whereas rice mill feed only contained 11.2% starch. The concentration of soluble-non cellulosic polysaccharides (S-NCP) was in the range from 0.1% in brown rice to 1.9% in rice mill feed, whereas insoluble dietary fiber (IDF) was 1.5% in broken rice and 52.9% in rice mill feed. The insoluble non-cellulosic non-starch polysaccharide (I-NCP) fraction in all rice coproducts consisted mainly of arbinoxylan and the arabinose to xylose ratio varied from 1.37 in broken rice to 0.27 in rice mill feed. Broken rice and brown rice had greater (P < 0.05) IVDMD and IVOMD than the other rice coproducts. Concentrations of ADF, NDF, ADL, I-NCP, cellulose, T-NSP, SDF, IDF, TDF were all negatively correlated (P < 0.05) with IVDMD and IVOMD. In conclusion, arabinoxylan is the main polysaccharide in the NSP fraction of rice coproducts. Arabinoxylan in broken rice, brown rice, FFRB, and DFRB has a different structure and is more soluble, than arabinoxylan in rice mill feed, but IVDMD and IVOMD are negatively correlated with the concentration of fiber in rice coproducts.

Fissured grain and head rice yield of crops harvested manually or by combine at different ripening stages in Cambodia

ABSTRACTCombine has been well adopted by smallholders in lowlands of Cambodia and is contributing to the development of mechanized rice production for commercial purposes. Broken rice is a major issue for the commercial rice product, and fissured grain at harvest leads to broken rice and lowers head rice yield (HRY) during milling. Factors that determine grain fissures and broken rice were obtained from three studies: an on-farm study of fissured grain, a research station experiment of fissured grain and broken rice harvested at different ripening stages and a mill study of fissured and broken rice during drying and milling processes in Cambodia. There was significant variation in fissured rice percentage among 20 farms sampled, and the fissured grain was negatively correlated with grain moisture content at harvest. Time of harvesting was crucial, as delay in harvesting after 25 days after flowering (DAF) often resulted in lower grain moisture content and higher fissured grain, which subsequently reduced HRY. However, the optimum time of harvesting varied across four seasons for crops harvested manually or by combine. In some years, crops harvested at 35 DAF had rather low per cent fissured grain with subsequently high HRY, this may have been associated with slightly lower temperatures. The mill study showed that fissured grain developed during the drying, storage and milling processes. It is concluded that while grain moisture content at the time of harvest may be used as an indication of subsequent HRY, the latter was more strongly related to fissured grain at harvest.

Rice co-products in pig feed during the starter phase (15 to 30 kg)

This study was carried out to evaluate the inclusion of two rice co-products in pig feed during the starter phase in terms of the nutritional value and digestibility of the co-products, and the effect on plasma parameters, growth performance and economic viability. In Experiment I, a digestibility assay was performed using 30 barrows (14.4 ± 2.4 kg body weight), which were distributed in a completely randomised design. The co-products studied were broken rice (BR) and hominy rice 3/4 (HR) to replace the reference diet (300 g/kg). The estimated digestible energy (DE) and metabolisable energy (ME) were 3,476 and 3,360 kcal/kg for BR and 3,487 and 3,362 kcal/kg for HR, respectively. In Experiment II, 108 pigs (15.5 ± 1.0 to 30.1 ± 1.3 kg body weight) were used, distributed in a randomised block design with a factorial analysis scheme (2 × 4), using two types of rice and four inclusion levels (160, 320, 480, and 640 g/kg), with six replicates and two pigs per experimental unit. Additionally, a control diet was used with no inclusion of the co-product. The daily weight gain increased and the feed:gain (F:G) ratio decreased as HR content of feed increased. An effect of both types of rice on plasma glucose concentration was obtained, in which the pigs fed with BR showed the highest values. The cost of diet per kilogram of body weight gain increased as BR levels in the diet increased. It was observed that inclusion levels of 480 and 640 g/kg of BR differed from the control diet, showing the highest costs. HR and BR can be used in pig feed in the starter phase at up to 640 g/kg without impairing performance.