Composition Of Bran Research Articles

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

AbstractBackground and ObjectivesThe aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.FindingsThe functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.ConclusionThe study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.Significance and NoveltyThis study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8g) and soluble protein (7.2g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

Microbiota responses to different brans are conserved within individuals and associated with processing parameters

Processing techniques have been shown to alter the nutritional composition of rice bran (RB) and wheat bran (WB), influencing their ability to modify microbiota, but a systematic comparison is currently lacking. This study aimed to comprehensively investigate the effects of various processing methods, including physical modifications (grinding, extrusion, and steam explosion), enzymolysis (amylase, hemicellulose, and xylanase), and their combinations, on the modification of gut microbiota by RB and WB. Processing methods significantly altered the nutrient components of RB and WB as well as their capacity for gas and SCFAs production during in vitro fermentation. The RB23 (amylase treatment), RB31 (extrusion and hemicellulose treatment), and RB33 (steam explosion and xylanase treatment) samples exhibited the highest production of total SCFAs and butyric acid during in vitro fermentation. Overall, the microbiota responses to brans were conserved within individuals and the processing methods explained 21.6% of the variance. Fermentation of RB23, RB31, and RB33 samples was observed to enhance the richness of gut microbiota, decrease the Firmicutes/Bacteroidetes ratio, and stimulate the growth of Butyricicoccus and Faecallbacterium, while inhibiting the growth of Bilophila, Fusobacterium, and Escherichia-shigella. These findings may provide valuable insights for the processing of RB and WB.

Determination and prediction of standardized ileal amino acid digestibility of wheat bran in broiler chickens.

The objective of this experiment was to determine the standard ileal digestibility (SID) of amino acid (AA) in 10 different sources of wheat bran fed to broilers and establish the SID AA prediction based on the chemical composition. A total of 660 1-day-old broilers were randomly divided into 11 treatments with 6 replicates of 10 chickens each. Diets included 10 semi-purified mash diets and 1 nitrogenfree diet. Titanium dioxide (TiO2) 0.50% was used as an indigestible index. On day 13, 6 chickens from each replicate were selected for slaughter to collect ileal contents. On day 28, 4 chickens from each replicate were selected for slaughter to collect ileal contents. Results showed that the coefficient of variation of the conventional nutrients (except for gross energy, and dry matter) and all AAs was greater than 8.00%. The average SID of essential AA in wheat bran for 13-day-old broilers was 37.24% and the average SID of nonessential AA was 42.02%; the average SID of essential AA for 28-day-old broilers was 67.13% and the average SID of nonessential AA was 69.51%. A correlation was observed (p<0.05) between most SID AA and crude protein (CP), crude fiber (CF), acid detergent fiber (ADF), and ash at day 13. A correlation was observed (p<0.05) between most SID AA and CF, and ADF at day 28. The R2 value of stepwise regression equations for predicting the SID AA at day 13 and day 28 was best for glutamic acid (R2 = 0.97 using CP, ash, CF, ether extract (EE), and neutral detergent fiber [NDF]) and lysine (R2 = 0.74 using ash, ADF, EE, and NDF), respectively. In conclusion, broiler age had a significant effect on the SID AA values of wheat bran. The chemical composition of wheat bran varied widely between sources, and CP, CF, ADF, NDF, and ash were reasonable predictors of the SID AA of wheat bran.

Drought-induced variations in nutritional composition of grain and bran of contrasting rice genotypes

Drought-induced variations in nutritional composition of grain and bran of contrasting rice genotypes

Anthocyanins-natural pigment of colored rice bran: Composition and biological activities

Rice by-products are a potential source of various bioactive substances with great processing potential, which are receiving increasing attention. Among them, rice bran is a by-product of rice milling, with high nutritional value and health benefits. Colored rice bran contains a large amount of anthocyanins responsible for color and bioactivities. And anthocyanins are often added to foods as a natural pigment, serving to enhance both the visual appeal and nutritional value. Recent advances in the composition and bioactivities of four common colored rice bran anthocyanins (black, purple, red, and purple red rice) are reviewed in this paper. Rice bran anthocyanins have been confirmed to exhibit biological potential for human health, with their main biological activities being antioxidant, anti-atherosclerosis, anti-cancer, neuroprotective, retinoprotective, immunomodulatory, anti-aging and anti-obesity effects. The structure of anthocyanins determines their biological activities. The anthocyanins composition of rice bran with different colors varied greatly, while that of rice bran with the same color is also slightly different, which is attributed to the rice varieties, growing environment and cropping conditions. However, it remains necessary to conduct further clinical studies to support the health activities of anthocyanins. The present review provides information value for the further development and comprehensive utilization of rice bran anthocyanins.

Chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia.

A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

Chemical composition, particle geometry, and micro-mechanical strength of barley husks, oat husks, and wheat bran as alternative raw materials for particleboards

Particleboards are used worldwide in various industry segments, like construction and furniture production. Nevertheless, increase in wood prices and logistical challenges urge the particleboard industry to find alternative raw materials. By-products and residues from the agricultural and food industries could offer possibilities for material sourcing at a local level. This study aimed to investigate the chemical composition, particle geometry, anatomical structure, and microtensile characteristics of such material, specifically barley husks (BH), oat husks (OH), and wheat bran (WB). BH and OH were found to have comparable hemicelluloses and lignin contents to industrial wood chips but contained more ash. WB was rich in extractives and showed high buffering capacity. Light microscopy and microcomputed tomography revealed details of leaf structure for BH and OH as well as the multi-layer structure of WB. The ultimate microtensile strength of BH, various OH samples, and WB were respectively 2.77 GPa, 0.84–2.42 GPa, and 1.45 GPa. The results indicated that the studied materials could have potential uses as furnish materials in non-load bearing particleboards, where thermal or acoustic insulation properties are desirable.

Chemical composition of banana meal and rice bran from Australia or South-East Asia.

A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are differences between full-fat and defatted rice bran. Two sources of banana meal and 22 sources of rice bran (full-fat or defatted) from Australia or South-East Asia were used. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract (AEE), ash, minerals, total starch, insoluble dietary fiber, and soluble dietary fiber. Banana meal was also analyzed for sugars including glucose, fructose, maltose, sucrose, stachyose, and raffinose. Chemical analysis demonstrated that banana meal from the Philippines is primarily composed of starch. Full-fat rice bran from Australia had greater (p<0.05) concentrations of AEE, lysine, and glycine than samples from the Philippines and Vietnam. Full-fat rice bran from Australia and Thailand had greater (p<0.05) concentrations of gross energy and most AA than rice bran from Vietnam. Full-fat rice bran from Australia had greater (p<0.05) concentrations of tryptophan and manganese than all other sources, but full-fat rice bran from the Philippines contained less (p<0.05) zinc than all other sources of rice bran. Gross energy, AEE, and copper were greater (p<0.05) in full-fat rice bran compared with defatted rice bran, but defatted rice bran contained more (p<0.05) crude protein, ash, insoluble dietary fiber, total dietary fiber, AA, and some minerals than full-fat rice bran. Banana meal is a high-energy source that can be used as an alternative ingredient in livestock diets. Full-fat rice bran from Australia and Thailand contained more concentrations of AEE and AA than samples from the Philippines or Vietnam. Full-fat rice bran had more gross energy and AEE than defatted rice bran, whereas defatted rice bran contained more crude protein, ash, and total dietary fiber.

Конверсия пшеничных отрубей в целевые продукты биосинтеза

A more efficient bioconversion of renewable plant resources is a priority in modern biotechnology. An important aspect of the processing and pretreatment of cellulose raw materials is to obtain a high content of reducing substances in the final product. The present research objective was to determine the optimal conditions for the chemical transformation of plant polymers to obtain biologically valuable substances. The research results will reduce the final cost of biotechnological production.&#x0D; This research featured wheat bran polymers treated with sulfuric acid and relied on a set of standard research methods. The degree of polymer conversion was tested on native and mechanically activated wheat bran fractions of 600, 200, and 100 microns. The kinetics of the high-temperature chemical hydrolysis was as follows: temperature – 120–130°C, sulfuric acid concentration – 0.6–0.9%, treatment time – 30–60 min, hydromodule – 1:8;9;10. The quantitative and qualitative composition of mono- and disaccharides of hydrolysates was determined using the high performance liquid chromatography method. &#x0D; The composition of wheat bran showed a low content of lignin (7.55%) and a high content of pentosans (17.9%). The highest content of reducing substances in hydrolysates was 640 mg/g bran. The optimal technological conditions with the highest content of reducing substances were as follows: hydromodulus – 1:10, temperature – 120°C, treatment time – 45 min, and sulfuric acid concentration – 0.9%. The greatest change in the content of mono- and disaccharides of hydrolysates belonged to pentoses: 78.2 mg/g of bran (in terms of xylose). The amount of easily hydrolysable carbohydrates and wheat bran fiber decreased by 80 and 19%, respectively.&#x0D; This research revealed the optimal parameters for the chemical hydrolysis of wheat bran to obtain biologically valuable carbohydrates. This area of research can be of practical use for producers of biofuels, chemicals, and food additives.

Изменение липазной активности Acinetobacter radioresistens при культивировании на пшеничных отрубях

The aim of the work was to study the lipase activity of the bacterial culture Acinetobacter radioresistens, a part of the microbiota of wheat bran which is secondary raw materials of wheat processing. Secondary raw materials of food and agricultural production are of scientific and practical interest as sources of microorganisms – producers of hydrolytic enzymes. In this work, the effect of the composition of wheat bran for food and feed purposes on the lipase activity of the A. radioresistens isolate was studied. The studied bacterial culture was isolated by VNIIPD employees from a batch of dietary wheat bran. As a result of deep fermentation of bran in rocking flasks under conditions of a Multitron shaker incubator with A. radioresistens isolate, it was found that feed bran is more preferable as a source of carbohydrate, protein, and lipid substrates for the vital activity of bacterial culture and the manifestation of lipase activity. The amount of biomass was 17 ± 2 g/l, the achieved level of lipase activity was 45 ± 2 units/ml. The regularity of the effect of fermentation duration on the change in lipase activity has been established and it has been shown that substrates from feed bran induce the synthesis of lipolytic enzymes to a greater extent. Productive biosynthesis of lipase with an activity in the range of 10–47 units/ml, depending on the time of cultivation of A. radioresistens isolate on wheat bran for both food and feed purposes, is possible, moreover, with one-stage (sterilization of wheat bran hydromodule) preparation of raw materials for the biotechnological process. The achieved values of lipase activity are at the level of some well-known enzyme preparations for feed purposes. When studying the fatty acid composition of the obtained culture liquid by gas chromatography with mass spectrometric detection, fatty acids with an alkyl chain length from C12 to C22 carbon atoms, including Omega-9, Omega-6, and Omega-3 acids, were identified. The results obtained can be used to develop technologies for new food and feed ingredients, biologically active additives.

Comparative study of cross- and uncross-linked arabinoxylans extracted from maize bran with special reference to their structural and antioxidant potential

ABSTRACT Maize bran is a by-product obtained after the milling of maize kernels and separated as by-product. The current research aimed to extract and characterize the arabinoxylans (AXs) and their gels from maize bran. Initially, maize bran was evaluated for its proximate composition and dietary fiber profile. Then, AXs were extracted through alkali extraction method, and in vitro gelation of AXs was performed through enzymes (laccase from Termites versicolor). Their structure was characterized through Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Further, the phenolic compounds and their activity was assessed through three different assays including diphenyl picryl hydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and ABTS+. The results regarding the chemical composition of maize bran showed that maize bran majorly comprised moisture, ash, crude fat, fiber, crude protein and nitrogen-free extract with 10.13 ± 0.46, 1.87 ± 0.15, 1.26 ± 0.26, 7.53 ± 1.00, 12.67 ± 0.75, and 66.54 ± 0.82 g/100 g of the sample. Further, dietary fiber profile showed that maize bran comprised 6.97 ± 0.5 and 35.20 ± 4.1% soluble and insoluble fractions of dietary fibers. Then, the structural characterization of maize bran through FTIR spectroscopy showed a typical spectrum and presented the peaks at different wavelengths, which was similar to structural features as described in previous studies. Surface morphology of gel through SEM showed micrographs with small pores, which according to our information was formed due to laccase (enzymes) activity. However, quantification of polyphenols including total phenolic content and total flavonoid content showed the results including 6.42 ± 0.18 GAE/g and 1.84 ± 0.66 CE/g and their activity assessed through DPPH, FRAP, and ABTS+ assays showed the values including 31.62 ± 0.16, 34.87 ± 0.18, and 14.21 ± 0.18 μmol TE/g, respectively. The results in this study showed that maize bran AXs and their gels showed an interesting trend in their structural and antioxidant potential.

Effect of Different Stabilization Methods on Proximate and Mineral Composition of Wheat Bran

Effect of Different Stabilization Methods on Proximate and Mineral Composition of Wheat Bran

UTILIZATION OF BLOTONG, MOLASSES, BRAN, AND COCONUT HUSK INTO COMPOST USING MOL OF STALE RICE AND Trichoderma sp.

Compost is a solution for dealing with organic waste. Compost with organic material must be mixed according to its elemental composition. Protein and potassium are obtained from bran and coconut husk. Blotong contains phosphorus (P), while molasses contains total N and K2O. Local Microorganisms (MOL) of stale rice is an activator to increase the microbiological decomposition of organic matter and contains Saccharomyces cerevisiae, Bacillus cereus, and Aspergillus sp. The addition of Trichoderma sp. can speed up the composting process. The aim of the study is to determine the effect of adding Blotong and bran on the quality of compost, to obtain the most effective composition of Blotong, molasses, bran, and coconut husk for composting using MOL activator of stale rice and Trichoderma sp. according to SNI 7763:2018, and to determine the most effective composting time. The ratio of Blotong, coconut husk, bran, and molasses for the three variations were 56:10:30:4; 66:10:20:4; and 76:10:10:4 in percent as much as 6 kg calculated with Takakura method. The result of the study showed the three variations had fulfilled SNI 7763:2018 in 18 days, with the most effective composition is the 3rd variation.

Impact of Solid State Fermentation on Chemical Composition, Functional Properties, and Antioxidant Activity of Wheat Bran

Impact of Solid State Fermentation on Chemical Composition, Functional Properties, and Antioxidant Activity of Wheat Bran

Nutrient composition of Chenopodium formosanum Koidz. bran: Fractionation and bioactivity of its soluble active polysaccharides.

BackgroundChenopodium formosanum Koidz. Amaranthaceae—also known as Djulis or red quinoa (RQ)—is a cereal plant indigenous to Taiwan, known for its high nutrient value. However, its bran is considered a waste product and the nutrient value has never been analyzed.MethodsIn this study, we examined the proximate composition of RQ bran, specifically its soluble polysaccharide fractions.ResultsRQ bran exhibited high contents of protein (16.56%), ash (7.10%), carbohydrate (60.45%), total polyphenolics (1.85%), betaxanthin (9.91 mg/100 g of RQ bran), and indicaxanthin (7.27 mg/100 g of RQ bran). Specifically, it was rich in polyunsaturated fatty acids (PUFAs; 39.24%)—with an n-6/n-3 and PUFA/saturated fatty acid (SFA) ratio of 18.137 and 0.743, respectively. Four soluble polysaccharide fractions were also obtained: CF-1, CF-2, CF-3, and CF-4, with yields of 3.90%, 6.74%, 22.28%, and 0.06%, respectively, and molecular weights of 32.54, 24.93, 72.39, and 55.45 kDa, respectively. CF-1, CF-2, CF-3, and CF-4 had respectively 15.67%, 42.41%, 5.44%, and 14.52% peptide moiety content and 38.92%, 50.70%, 93.76%, and 19.80% carbohydrate moiety. In CF-2, the glucose content was 95.86 mol% and that of leucine was 16.23%, implicating the presence of a typical leucinoglucan. All four polysaccharide fractions lacked glutamic acid and hydroxyproline. The IC50 of CF-1, CF-2, and CF-3 was respectively 12.05, 3.98, and 14.5 mg/mL for DPPH free radical–scavenging ability; 5.77, 4.10, and 7.03 mg/mL for hydrogen peroxide–scavenging capability; 0.26, 0.05, and 0.19 mg/mL for O2− free radical–scavenging capability; and 100.41, 28.12, and 29.73 mg/mL for Fe2+ chelation.ConclusionOur results indicated that RQ bran has a large amount of nutrient compounds, and a cost-efficient process for their extraction is needed. Their biomedical application as nutraceuticals also warrants further investigation.

ANALISIS UJI KUAT TEKAN BATAKO DENGAN CAMPURAN DEDAK PADI

Brick is one of the building materials in the form of rock whose hardening is not burned and in the form of a mixture of sand, cement, water, and in its manufacture can be added with other materials (additive). Printed in such a way as to meet the requirements that can be used as material for wall cladding. One alternative that will be used to overcome the above problems is to make bricks with rice bran added material. By utilizing agricultural waste in the form of rice bran, it is expected to reduce environmental pollution and reduce damage to agricultural land. then the formulation of the problem can be taken, namely how is the effect of the compressive strength of brick with the addition of rice bran. knowing the strength of ordinary bricks with bricks that have been mixed with additive materials in the form of rice bran with a composition of 0%, 5%, 10%, 15%. In this study the author uses the experimental method which is a type of quantitative research. This study is intended to examine the effect of a treatment on the object of research. In this study, the test object was made by adding rice bran as a mixture of brick mortar. Then the compressive strength of the bricks was tested at the age of 28 days which made it possible for the bricks to have reached the maximum compressive strength value. From the results of the brick testing, it can be concluded that the composition of rice bran as much as 5% is the most idealmixture because the average compressive strength reaches 112.38 Kg/cm2. with the addition of 10% rice bran, the average compressive strength was 75.55 Kg/ cm2, compared to normal brick which was only 62.33 Kg/ cm2, but after the addition of 15% rice bran the compressive strength decreased to 28.33 Kg/ cm2. With the addition of rice bran to the composition of the concrete block mixture, the average weight of the specimens decreased, because the cavities in the bricks were filled with fine grained rice bran. This shows a high value in the composition of 5% to 10%, because it meets the quality requirements for compressive strength in terms of the established standards, namely SNI 3-0349-1989. The values obtained meet the quality level categories I and II, namely &gt; 100 Kg/ cm2and 70 Kg/ cm2based on the SNI 3-0349-1989 standard.Keywords: Brick, Rice Bran, Compressive Strength.

Effect of the extrusion process on the amino acid components profile of the broilers diet

The paper presents the studies results of the extrusion process effect on changes in the amino acid profile of the diet components for broilers. The amino acid composition of wheat bran was higher in all indicators relative to corn, so there was a predominance in the content of arginine by 77.5 %, lysine-62 %, valine-61.8 %, threonine-53.6 %, glycine-68.5 %, phenylalanine -52.9 %, threonine-53.6 % (p≤0.001), histidine – 60.5 % (p≤0.01). The extrusion of wheat bran led to a quantitative decrease in amino acids, there was a decrease in histidine by-28.95 %, valine-20 %, serine – 17.81 %, lysine-16 %, proline-14.9 %, threonine-10.72 %. At the same time, there was an increase in the concentration of amino acids in corn after extrusion relative to the native form, which was for arginine -80%, histidine -33%, proline–13%, alanine–11%. The concentration of tyrosine, on the contrary, decreased by 20%. At the same time, the extrusion process retained the predominance of the amino acid composition of wheat bran over corn for all the amino acids considered, except methionine.

Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran

The effects of six modification methods (microwaving, steam, extrusion, superheated steam, fermentation and enzymatic treatments) on the chemical composition, processing quality characteristics and antioxidant capacity of wheat bran were determined. Compared with unmodified control bran, all six modification methods had a significant impact on the physical and chemical properties and antioxidant capacity. Microwaving, steam, extrusion, superheated steam and enzymatic treatments could significantly increase the content of folic acid, but decreased the content of vitamin B2. Fermentation increased the proportion of soluble dietary fiber and changed the ratio of insoluble/soluble dietary fiber from 13.65:1 to 8.74:1. The content of water extractable arabinoxylan after microwaving, extrusion and fermentation increased by 12.3%, 33.6% and 46.4%, respectively. Extrusion increased the swelling force of the bran. All modifications increased the total phenolic and ferulic acid contents and the bound ferulic acid content was highest after the steam and extrusion treatments. Enzymatic treatment reduced the DPPH radical scavenging capacity by 16.9%, microwaving increased the ABTS radical scavenging capacity by 12.53% and extrusion increased the ORAC(oxygen radical absorbance capacity) by 4.15%. Overall, extrusion resulted in the greatest improvements in the nutritional and processing qualities of bran, and the greatest increases in its phenolic content and antioxidant capacity.

Effects of different composition of brewer grain and rice bran in the concentrate on methane emission of Kacang goat

Gases that are trapped in the atmosphere are known as a greenhouse gas and caused the earth warmer. The most abundant greenhouse gas after carbon dioxide (CO2) is methane (CH4). Methane from livestock is mainly from enteric fermentation and manure storage. One of the strategies to mitigates methane emission is by feeding management. This experiment aimed to determine the effect of different compositions of brewer grain and rice bran in the concentrate on methane emission in Kacang goat. Fifteen male Kacang goats (1.5-2 years old and body weight 12.67 ±1.61 kg) were assigned to a completely randomized design. The treatment were T1=48.5% king grass + 9.7% brewer grain + 38.8% rice bran; T2=48.5% king grass + 14.5% brewer grain + 34% rice bran; and T3=48.5% king grass + 19.4% brewer grain + 29.1% rice bran. Mineral mix was added 3% in all treatments. There were no significant differences in all parameters observed. The results of gross energy intake, digestible energy, energy digestibility, and methane energy were 1.0 MJ/kg BW0.75/day, 0.7 MJ/kg BW0.75/day, 67.9%, and 7.88 MJ/100 MJ GEI, respectively. The difference in composition of brewer grain and rice bran in concentrate does not have any adverse effect on methane emission.