Full-fat Rice Bran Research Articles

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.

Rice Bran in Old Horses Nutrition and its Influence on Condition, Blood Biochemical Parameters, Total Feces Bacteria and Methanogen Population

Abstract This study aimed to verify whether the inclusion of 0.5 kg full-fat rice bran per day in the diet of geriatric horses will improve their condition, increase the population of methanogens in the cecum, and thus affect the biochemical blood parameters. The experiment included 2 research periods: 6 healthy, non-working horses over 20 years of age (480 ± 20 kg of body weight) fed only hay (±8.86 kg/day/head) in the first period and hay (±8.00 kg/day/head) and rice bran (0.5 kg/day/head) in the second one. Each of these periods lasted 4 months. The Body Condition Scoring (BCS) assessment was performed at the beginning and end of the experiment. Blood and feces samples were collected on the first and last day of each period. After feeding with the addition of rice bran, BCS increased by 1.17 units on a 9-point scale. The experiment showed an increase in the total number of bacteria and methanogens inhabiting the cecum of horses. This can lead to better digestion of carbohydrates, absorption of nutrients, and, consequently, increased body weight. No differences occurred in the hematology and serum biochemistry indices of horses fed a diet including rice bran, except for the amount of serum globulin and the albumin to globulin ratio. Rice bran affected essential serum fatty acid profile (increased PUFA and decreased MUFA), which confirmed the possibility to use diet as a serum fatty acids profile modulator.

Dietary full-fat rice bran prevents the risk of heart ferroptosis and imbalance of energy metabolism induced by prolonged cold stimulation.

The threat to human health from cold stimulation is increasing due to the frequent occurrence of temperature extremes. It is a challenge for people to resist the negative effects of prolonged cold stimulation on the heart. In this study, we created prolonged cold stimulation pig models to investigate the cardiac energy metabolism and injury during prolonged cold stimulation, and the molecular mechanisms by which dietary supplementation with full-fat rice bran reduces cardiac injury. The results showed that lesions in the morphological structure of the heart were detected under prolonged cold stimulation. At the same time, dystrophin was downregulated under the effect of prolonged cold stimulation. Cardiac fatty acid transport and utilization were promoted, and oxidative stress was increased under prolonged cold stimulation. It also increased MDA content and decreased T-AOC level in the heart, while promoting the mRNA expression of Nrf2 and NQO1, as well as the protein content of Nrf2 and HO-1. Prolonged cold stimulation induced mitochondrial lesions, mitochondrial fusion, and mitophagy in the heart. Prolonged cold stimulation promoted the mRNA expression of PTGS2, TLR4, MyD88, NLRP3, and IL-1β; and protein expression of PTGS2, NLRP3, and mature-IL-1β. GCH1 and FtH inhibited by prolonged cold stimulation caused the activation of heart ferroptosis. In addition, dietary supplementation with full-fat rice bran improved oxidative stress in the heart and inhibited mitophagy, ferroptosis, and pyroptosis. In conclusion, prolonged cold stimulation heightens the risk of cardiac ferroptosis and imbalance of energy metabolism, whereas dietary supplementation with full-fat rice bran mitigates the adverse effects of prolonged cold stimulation on the heart.

Microbial phytase reduces basal endogenous loss of calcium in pigs fed diets containing phytate phosphorus at commercial levels.

The objective of this experiment was to test the hypothesis that increasing dietary phytase reduces basal endogenous loss of Ca and increases P balance in pigs. Seventy barrows (initial body weight: 17.66 ± 1.69 kg) were allotted to seven Ca-free diets using a randomized complete block design with two blocks and five pigs per diet in each block. All diets were based on corn, potato protein concentrate, and full-fat rice bran. A positive control (PC) diet was formulated to contain P at the requirement for standardized total tract digestible (STTD) P by 11 to 25 kg pigs. Six negative control (NC) diets were formulated by reducing the provision of digestible P by 0.15% and adding 0, 250, 500, 1,000, 2,000, or 4,000 phytase units/kg diet. Pigs were housed individually in metabolism crates that allowed for total, but separate, collection of urine and feces. Daily feed allowance was 3.0 times the maintenance requirement for metabolizable energy and was divided into two equal meals. Diets were fed for 12 d with the first 5 d considered the adaptation period. Urine collections started on day 6 in the morning and ceased on day 10 in the morning. Fecal markers were also included in the morning meals on day 6 and day 10 and feces were collected according to the marker-to-marker procedure. Results indicated that the apparent total tract digestibility of dry matter was not affected by dietary P or phytase levels. The basal endogenous loss of Ca was not affected by dietary P, but exponentially decreased (P = 0.030) as phytase level increased in the diets. Phosphorus retention (g/d) and standardized total tract digestibility of phosphorus were greater (P < 0.05) in pigs fed the PC diet compared with pigs fed the NC diet with no phytase. The STTD of P exponentially (P < 0.001) increased as phytase level increased in the diets, but because of the lack of Ca, retention of P (% of absorbed) linearly decreased (P = 0.006) as phytase increased. In conclusion, basal endogenous loss of Ca decreased as dietary phytase increased demonstrating that endogenous Ca can be bound to phytate in the intestinal tract of pigs. However, STTD of P increased as phytase level in the diets increased.

PSVI-8 Effects of Phosphorus Level and Increasing Phytase Dose on Basal Endogenous Loss of Calcium and Balance of Phosphorus in Pigs Fed Diets Containing Phytate P at Commercial Levels

Abstract The objective was to test the hypothesis that dietary P concentration and level of phytase influences basal endogenous loss of Ca in pigs. Seventy barrows (body weight: 17.66 kg) were housed in metabolism crates and allotted to 7 Ca-free diets containing corn, potato protein concentrate, and full-fat rice bran (0.27% phytate P). A positive control (PC) diet contained P at the requirement for digestible P for 11 to 25 kg pigs. Negative control (NC) diets were formulated by reducing concentration of digestible P by 0.15% and adding a novel consensus bacterial 6-phytase variant at 0, 250, 500, 1,000, 2,000, or 4,000 phytase units/kg diet. Feces and urine samples were collected separately for 4 d after 5 d of adaptation. Dried and ground fecal samples were analyzed for dry matter, Ca, and P and urine was analyzed for P. Data were analyzed using a model that included diet as fixed effect. Positive control and NC were compared using a contrast statement and linear and exponential effects of dietary phytase were tested. Results indicated that apparent total tract digestibility of dry matter was not affected by dietary P or phytase (Table 1). The basal endogenous loss of Ca was not affected by dietary P, but exponentially (P = 0.030) decreased as dietary phytase increased. Phosphorus retention (g/d) was greater (P &amp;lt; 0.001) in pigs fed PC compared with NC without phytase. The standardized total tract digestibility (STTD) of P exponentially (P &amp;lt; 0.001) increased as phytase increased; however, retention of P as % of absorbed P decreased (linear, P = 0.006) as phytase increased because the extra P absorbed as a result of phytase could not be retained due to the lack of Ca. In conclusion, increasing the phytase dose decreased basal endogenous loss of Ca and increased STTD of P.

Effects of Extrusion on Energy Contents and Amino Acid Digestibility of Corn DDGS and Full-Fat Rice Bran in Growing Pigs.

Simple SummaryOur study showed that extrusion improves nutritive value, apparent total tract digestibility of nutrients and ileal digestibility of most amino acids in full-fat rice bran and corn distillers dried grain with solubles, which suggests that extrusion could be an effective strategy to improve nutritive values of feed by-products.The objectives of this study were to determine the effects of extrusion on available energy, apparent total tract digestibility (ATTD) of nutrients and energy, and amino acid (AA) digestibility of full-fat rice bran (FFRB) and corn distillers dried grain with solubles (DDGS) fed to growing pigs. Methods: In Exp. 1, a total of 30 growing pigs with initial body weight (BW) of 36.0 ± 1.8 kg were fed five different diets, including one corn basal diet and four experimental diets which were formulated by 29.06% FFRB or DDGS with or without extrusion processing. In Exp. 2, 30 ileal-cannulated pigs (initial BW: 20.3 ± 1.8 kg) were fed five different diets including 40% FFRB or DDGS with or without extrusion, and a N-free diet. Results: The results showed that there were no significant differences in DE and ME contents or ATTD of GE, DM, and OM between DDGS and FFRB (p > 0.05), but the ATTD of CP, NDF, and ADF showed significant differences between DDGS and FFRB (p < 0.05). In addition, the DE and ME values (p < 0.01) and ATTD of GE, DM, OM, and NDF improved when pigs were fed extruded diets (p < 0.05), and a trend to increase the ATTD of CP and ADF was observed when pigs were fed extruded diets (p = 0.06 and 0.07, respectively). The AID and SID levels of CP were not different when pigs were fed diets with or without extrusion. The AID of total indispensable AA increased when pigs were fed extrusion diets (p < 0.05). Conclusion: Feed processing of extrusion could improve nutritive values of FFRB and DDGS.

Comparative digestibility and retention of calcium and phosphorus in normal- and high-phytate diets fed to gestating sows and growing pigs

The objective of this research was to test the hypothesis that calculated values for standardized total tract digestibility (STTD) and retention of Ca and P are not different between gestating sows and growing pigs. A total of 32 gestating sows (day of gestation = 40) and 32 castrates (body weight = 19.8 kg) were placed in metabolism crates. Two diets were formulated to contain 9.8 or 29.4 g/kg phytate. Diets were formulated based on corn, soybean meal, Ca carbonate, and dicalcium phosphate and the high-phytate diet also contained 400 g/kg full-fat rice bran. A Ca-free diet and a P-free diet were used to determine basal endogenous losses of Ca and P. Feces and urine were collected for 4 days after 4 days of adaptation. Results indicated that basal endogenous losses of Ca and P from gestating sows were greater (P < 0.05) than from growing pigs. The digestibility of dry matter was not affected by the physiological state of the animals, but was greater (P < 0.001) in the normal-phytate diet than in the high-phytate diet. Phytate level did not affect the STTD of Ca or Ca retention by gestating sows, but the STTD of Ca and Ca retention were greater if growing pigs were fed the normal-phytate diet than if they were fed the high-phytate diet (physiological state × phytate level interaction; P < 0.001). The STTD of P was greater for the normal-phytate diet than for the high-phytate diet, but the difference was greater for growing pigs than for gestating sows (physiological state × phytate level interaction; P = 0.002). Phosphorus retention by growing pigs fed the normal-phytate diet was greater than if they were fed the high-phytate diet, but P retention by gestating sows was not affected by phytate level (physiological state × phytate level interaction; P < 0.001). Regardless of phytate level, gestating sows had reduced (P < 0.001) STTD of Ca and P and reduced retention of Ca and P compared with growing pigs. In conclusion, gestating sows have reduced digestibility and retention of Ca and P, but increased basal endogenous losses of Ca and P, compared with growing pigs. Response to dietary phytate is different for STTD and retention of Ca and P between gestating sows and growing pigs. It may, therefore, not always be accurate to formulate diets for gestating sows using digestibility values for Ca and P that were obtained in growing pigs.

Evaluation of Nitrogen-Corrected Apparent Metabolizable Energy and Standardized Ileal Amino Acid Digestibility of Different Sources of Rice and Rice Milling Byproducts in Broilers

Simple SummaryRice is the major cereal plant worldwide; the rice processing procedure has produced several rice byproducts that are not for human consumption but are usually used as a feed ingredient for broilers. However, due to the variation of geographic and processing methods, the quality of rice and rice byproducts is merely coincident. Thus, analysis of the chemical composition and evaluation of nutrition digestibility of rice and its byproducts in broilers and establishing the regression equation is vitally important in diet formulation and resource efficiency. Based on the above information, this study examined the differences in the chemical composition of rice, broken rice, and full-fat rice bran from the different major production areas of China, evaluated the nitrogen-corrected apparent metabolizable energy and standardized ileal amino acid digestibility in broilers by nitrogen-free diet method, established a regression equation based on partial correlation assay, and provided novel information in the diet formulation of rice, broken rice, and full-fat rice bran in broilers.Rice, broken rice (BR), and full-fat rice bran (FFRB) from six different origins were analyzed for their chemical composition, nitrogen-corrected apparent metabolized energy (AMEn), and standardized amino acid digestibility (SIAAD) in 14-day-old and 28-day-old Arbor Acres broilers. Results showed broilers fed with rice and BR had a similar AMEn regardless of the rice and BR having different CP, EE, NDF, ADF, and ash content. FFRB containing significantly different CP, EE, NDF, ADFm and starch presented variable AMEn (p < 0.05), suggesting that starch content in rice and its byproducts contributed most to the AMEn of broilers. The regression equation of AMEn = 14.312 − (0.198 × NDF) and AMEn = 6.491 + (0.103 × Starch) were feasible to integrally predict AMEn of broilers fed to rice and its byproducts. Moreover, 28-day-old broilers had higher SIAAD than 14-day-old ones. The SIAAD of rice were higher than BR and FFRB except for Met, Cys, Thr, and Tyr in 14-day-old broilers (p < 0.05), and the SIAAD of His, Asp, and Ser in BR were higher than FFRB (p < 0.05). In 28-day-old broilers, the SIAAD of Leu, Trp, Asp, Gly, and Pro of rice were still higher than BR and FFRB (p < 0.05), but BR and FFRB had no significant differences (p > 0.05). The regression equations to estimate the SIAAD of Thr, Lys, and Met were: Met = 81.46 + (0.578 × CP), Thr = 0.863 + (6.311 × CP), and Trp = 102.883 − (1.77 × CP), indicating that CP content in rice and its byproducts was likely a major factor for prediction of SIAAD.

Polysaccharides from Ganoderma Sinense - rice bran fermentation products and their anti-tumor activities on non-small-cell lung cancer

BackgroundNon-small-cell lung cancer (NSCLC) accounts more than 80% of the lung cancer cases. Polysaccharides in rice bran and its fermentation products have been proven to suppress many cancers. However, the report on inhibiting NSCLC is few. In this paper, the polysaccharides with suppression activity to H1299 NSCLC in the fermentation products of full-fat rice bran and defatted rice bran were studied in vitro and in vivo.MethodPolysaccharides (GSRBPs) were extracted from Ganoderma sinense – full-fat rice bran (GS-FRB) and Ganoderma sinense – defatted rice bran (GS-DRB) fermentation products. The structure information of the GSRBPs was studied using HPLC analysis. The anti-tumor activities on H1299 NSCLC of GSRBPs in vitro study was performed using MTT method. The in vivo studies use BALB/c-nu nude mice as H1299 NSCLC bearing mice.ResultAll the polysaccharides contained two fractions, GSFPS-1 and GSFPS-2. The molecular weight and the ratio of GSFPS-1 and GSFPS-2 were different in GS-FRB and GS-DRB. At the earlier state of fermentation, all polysaccharides were composed of D-glu, D-man, D-xyl and L-ara with certain molar ratios. But at the latter stage, polysaccharides in GS-FRB were composed of D-glu, D-man, D-xyl, L-ara and D-fru, while these in GS-DRB only composed of D-glu and D-man. In the in vitro study, the IC50 of RBS and GSRBPs was as GS-DRB-11 (40.62 μg/mL), GS-FRB-9 (43.82 μg/mL), GS-DRB-7 (48.08 μg/mL), RBS (49.56 μg/mL), GS-DRB-9 (49.91 μg/mL), GS-DRB-13 (51.89 μg/mL), GS-FRB-11 (53.75 μg/mL), GS-FRB-7 (56.84 μg/mL), GS-DRB-13 (60.63 μg/mL) from small to large. In the in vivo study, the H1299 NSCLC inhibition rate (InRa) of RBS and GSRBPs were GS-DRB-11 (86.81%) > GS-DRB-9 (86.01%) > GS-FRB-9 (84.88%) > GS-DRB-7 (82.21%) > GS-DRB-13 (78.04%) > RBS (76.06%) > GS-FRB-13 (65.44%) > GS-FRB-11 (64.70%) > GS-FRB-7 (27.87%). The GSFPS-2 area percent was negatively correlated to the IC50 and was positively correlated to the InRa. This means the GSFPS-2 had much higher anti-tumor activity than GSFPS-1.ConclusionGSFPS-2 had higher anti-tumor activities, and the lipid in the rice bran has a decisive effect on the structures of polysaccharides produced by fermentation. Therefore, GSRBPs could be considered as potential novel agents to suppress H1299 non-small-cell lung cancer.

PSVI-12 Full-fat Rice Bran as an Alternative Feed Ingredient for Corn in Grow-finish Pigs

Abstract A study was conducted to evaluate the effects of replacing corn by full-fat rice bran (FFRB) on performance and meat quality characteristics of growing-finishing pigs. A total of 728 pigs [Duroc x (Yorkshire x Landrace); initial body weight (BW) = 24.1 ± 0.11 kg] were randomly distributed to 4 dietary treatments with 7 replicate pens (26 pigs/pen) per treatment. Diets 1, 2, 3 and 4 were formulated replacing corn by 5%, 15%, 30%, and 45% of FFRB, respectively. Growth phases include, phase 1 (24 - 60 kg BW), and phase 2 (61 - 105 kg BW). Data were analyzed as a completely randomized design, and each pen was considered as an experimental unit. During phase 1 and 2, average daily gain (ADG) did not differ (P &amp;gt;0.05) when FFRB was increased from 5 to 30% in the diets. Pigs fed 45% FFRB had lower (P&amp;lt; 0.05) ADG in phase 1 and higher in phase 2 than other dietary treatments. Throughout the study, feed intake was not affected (P &amp;gt; 0.05) by dietary treatments. During phase 1, feed conversion ratio (FCR) was similar (P &amp;gt;0.05) among the treatments, however, during phase 2, pigs fed increasing levels of FFRB linearly improved (P&amp;lt; 0.05) FCR. The overall growth performance was similar (P &amp;gt;0.05) among the dietary treatments. Back-fat thickness and meat color were not affected (P &amp;gt;0.05) by treatments. Saturated fatty acids (palmitic acid, stearic acid) in pig muscle (Longissimus) significantly decreased (linear; P&amp;lt; 0.05) with increasing levels of FFRB in pig diets. Pigs fed increasing levels of FFRB had increased linoleic acid (linear; P&amp;lt; 0.05) and linolenic acid (quadratic; P&amp;lt; 0.05) in meat. In conclusion, FFRB could be used as an alternative feed ingredient for corn up to 45% in swine diets without compromising overall growth performance, back-fat thickness and favoring improved unsaturated to saturated fatty acid profile.

Nutritional and Organoleptic Evaluation of Baked Products Incorporating Stabilized Rice Bran

Background: Rice bran, a byproduct of rice milling is a rich source of fiber, proteins, fats and micronutrients. There is an increasing demand for functional foods that can provide a variety of nutrients besides providing bioactives rendering therapeutic value thereby reducing the risk of chronic diseases. Methods: The study was carried out to evaluate the physicochemical and in vitro antioxidative potential of stabilized rice bran powder [full-fat rice bran (FFRB) and defatted rice bran (DFRB)] in baked products. Three variants of each product viz. rusks and twisted sticks were prepared by incorporating FFRB and DFRB at 5%, 10% and 15% level along with the standard (control) without the addition of rice bran powder. Results: The results indicated that DFRB showed higher antioxidative potential and improved water absorption capacity (WAC), oil absorption capacity (OAC) than FFRB. Proximate analysis revealed that the protein and ash content of the baked products improved significantly (p ≤ 0.05) with an increased level of incorporation of FFRB and DFRB as compared to control. The DPPH activity of DFRB (78.7 ± 0.46) was significantly higher than FFRB (35.5 ± 2.89). Sensory appraisal of the rusk revealed that variant I and II with 5% and 10% level of incorporation were more acceptable as compared to control. The sensory appraisal of twisted sticks revealed that all the three variants were equally acceptable as the control sample. Conclusion: The incorporation of full fat and defatted rice bran powders to baked products enhanced their nutritional profile and physicochemical characteristics without affecting the organoleptic properties.

Influence of full fat rice bran from Ethiopian rice milling industries on nutritional qualities, physicochemical and sensory properties of bread and biscuits

Combining cheaper crop byproducts with main food ingredients is suitable for developing affordable food products for low-income consumers such as Ethiopia, where food security is a critical issue. Rice bran is one of the byproducts of rice milling and is an excellent source of macro and micronutrients for humans. This research investigated the effect of full fat rice bran flour on rheological properties of the composite flour dough, physicochemical and sensory properties of value added food products—bread and biscuits. In such a way, the study determined the optimum blend ratio of full fat rice bran and wheat flour for production of bread and biscuits with acceptable properties. Microwave stabilized full fat rice bran flour was mixed with commercial wheat flour at (5, 10, 15, and 20%) and (5, 10, 15, 20, 25 and 30%) to develop bread and biscuits respectively. Rheological studies show that rice bran addition increased dough development time and degree of softening and reduced water absorption and stability time. The results of this study show that the proximate composition (crude protein, crude fat, crude fiber and ash) and mineral contents (potassium (K), sodium (Na), calcium (ca.), iron (Fe) and zinc (Zn)) of full fat rice bran flour is significantly (P < 0.05) higher than that of wheat flour. This eventually resulted in a significant increase (P < 0.05) in these proximate composition and mineral contents as supplementation level of full fat rice bran flour increased in both bread and biscuits. It is also evidently clear from results of this study that full fat rice bran can be added to wheat flour up to 10% for bread and 20% for biscuits productions with acceptable physicochemical and sensory attributes.

Rice Bran Ragi Pancakes Instant Mix

The present study shows different compositions for developing an instant gluten free pancake mix having rice bran, ragi and sugar as main ingredients. Rice bran is a byproduct obtained by milling of paddy and constitutes about 10% of total weight of paddy. It consists of 12 – 15% of proteins and is a very good source of amino acid and bioactive compounds like tocopherols, tocotrienols and hypoallergenic protein which is very important and desirable in infant formulation. It seems that taking 85 grams of full-fat rice bran per day lowers total cholesterol by 8% and more over contains antioxidant activity. Ragi, comonly called finger millet is known to be as powerhouse of nutrients and is mostly used in rural population of south india. Unlike other cereals ragi has a very high levels of calcium, antioxidants and phytochemicals. The glucose levels in blood of diabetic patients is controlled by total dietary fiber present. It is most commonly converted to flour and then used to make the final product more tasty, attractive and consistent. Sugar is the natural sweetner obtained from sugarcane without the use of chemicals. It is very substantial in minerals like calcium, iron, magnesium and potassium. It is used to provide burst of energy and also used to boost mood. Pancakes are flat cakes which are prepared from starch based batter and in this study the starch based ingredients are replaced by gluten free ragi flour.

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.

Net energy content of rice bran, defatted rice bran, corn gluten feed, and corn germ meal fed to growing pigs using indirect calorimetry.

The objective of this experiment was to determine the effects of increased fiber content in diets on heat production (HP) and NE:ME ratio and to determine the NE content and NE:ME ratio of full-fat rice bran (FFRB), defatted rice bran (DFRB), corn gluten feed (CGF), and corn germ meal (CGM) fed to growing barrows using indirect calorimetry (IC). Thirty growing barrows (28.5 ± 2.4 kg BW) were allotted in a completely randomized design to 5 dietary treatments that included a corn-soybean meal basal diet and 4 experimental diets with a constant ratio of corn and soybean meal (difference method) containing 30% FFRB, DFRB, CGF, and CGF. Pigs were housed in individual metabolism crates for 20 d including 14-d adaptation to the diet and 6 d to determine the HP and total collection of feces and urine in respiration chambers. Pigs were fed their respective diets at 550 kcal ME·kg BW0.60-1·d-1 on the basis of BW measured on days 0, 7, and 14. The apparent total tract digestibility (ATTD) of DM, GE, and OM were greater (P < 0.01) in pigs fed the basal diet. The ATTD of DM, GE, and OM in pigs fed the DFRB diet were lesser (P < 0.01) when compared with those fed the basal and FFRB diets. The ATTD of ether extract (EE) in pigs fed the FFRB diet was greater (P < 0.01) compared with those fed basal, DFRB, CGF, and CGM diets. The HP adjusted for the same ME intake was greater (P < 0.01) in pigs fed the DFRB, CGF, and CGM diets compared with those fed basal and FFRB diets. The NE:ME ratio in pigs fed the FFRB diet was greater (P < 0.01) when compared with those fed the DFRB, CGF, and CGM diets. The NE content of FFRB, DFRB, CGF, and CGM determined using the IC method were 2,952, 1,100, 1,747, and 2,079 kcal/kg DM, respectively. The NE content of FFRB, CGF, and CGM determined using the IC method were 3.5%, 3.8%, and 1.8% greater, respectively, than the predicted values, whereas NE content of DFRB determined using the IC method was 2.1% lower than the predicted values. In conclusion, pigs fed the fiber-rich ingredients had greater HP and lower nutrient digestibility. However, pigs fed FFRB diets containing greater fat content had a lower heat increment and, therefore, higher utilization efficiency. The NE:ME ratio ranged from 71.6% to 82.4%. The NE of FFRB, DFRB, CGF, and CGM determined using the IC method were 2,952, 1,100, 1,747, and 2,079 kcal/kg DM, respectively.

Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs.

The objective was to test the hypothesis that increasing inclusion levels of full fat rice bran (FFRB) or defatted rice bran (DFRB) are not detrimental to growth or carcass characteristics, longissimus muscle (LM) quality, or fat quality when fed to growing-finishing pigs. A total of 224 barrows and gilts were randomly allotted to 7 treatments, with 4 pigs per pen and 8 pen replicates per treatment. Pigs had an average initial BW of 28.2 ± 4.1 kg and a 3-phase feeding program was used. A basal diet containing corn and soybean meal, 3 diets containing corn, soybean meal, and 10, 20, or 30% FFRB, and 3 diets containing corn, soybean meal, and 10, 20, or 30% DFRB were formulated within each phase. Daily feed allotments and pig BW at the start of the experiment and at the conclusion of each phase were recorded. On the last day of the experiment, 1 pig per pen was harvested and carcass characteristics, LM quality, and fat quality were determined. For the overall experimental period, no effects of dietary treatments were observed for average daily gain. However, average daily feed intake (ADFI) decreased (linear, P < 0.05) and gain to feed ratio (G:F) increased (linear, P < 0.05) for pigs fed diets with increasing concentrations of FFRB. In contrast, ADFI increased linearly (P < 0.05) and G:F decreased (linear, P < 0.05) as DFRB was included in the diets. There were no effects of dietary treatments on LM quality. The length of the bellies decreased (linear and quadratic, P < 0.05) as the inclusion of FFRB or DFRB increased in the diets. The concentration of crude fat in the adipose tissue of pigs increased linearly (P < 0.05) as the concentration of FFRB or DFRB increased in the diets. The concentration of saturated fatty acids in the adipose tissue of pigs fed diets containing FFRB decreased (linear, P < 0.05), whereas the concentration of polyunsaturated fatty acids (PUFA) increased (linear, P < 0.05). In contrast, addition of DFRB did not affect the concentration of fatty acids in adipose tissues. In conclusion, 30% FFRB included in diets for growing-finishing pigs may improve G:F without affecting carcass characteristics or LM quality with the exception that PUFA in adipose tissues will increase. However, inclusion of DFRB in diets for growing-finishing pigs will reduce G:F without affecting the LM quality or composition of adipose tissues.

325 Effects of Different Levels of Full Fat Rice Bran or Defatted Rice Bran on Growth Performance and Carcass Quality of Pigs.

325 Effects of Different Levels of Full Fat Rice Bran or Defatted Rice Bran on Growth Performance and Carcass Quality of Pigs.

Nutrient composition of full fat and defatted rice bran

The present investigation was conducted to evaluate the nutrient composition of full fat/defatted rice bran. The content of crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent, respectively. The amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345; 798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had 6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P less than 0.05) higher than those of full fat rice bran. Because of removal of fat, the relative amounts of other nutrients changed proportionately in defatted rice bran.

Ileal digestibility of amino acids in selected feed ingredients fed to young growing pigs.

An experiment was conducted to determine the standardized ileal digestibility (SID) of CP and AA in brewers rice, full-fat rice bran (FFRB), defatted rice bran (DFRB), peanut meal, sesame meal, rapeseed meal, rapeseed expellers, soybean expellers, cassava meal, and bakery meal fed to young growing pigs. Twenty-two barrows (initial BW: 14.09 ± 1.48 kg) were surgically fitted with a T-cannula in the distal ileum and randomly allotted to a replicated 11 × 4 incomplete Latin square design with 11 diets and four 7-d periods in each square. Eleven experimental diets were prepared and test ingredients were the sole source of CP and AA in 10 diets and the eleventh diet was a N-free diet used to measure basal ileal endogenous losses of CP and AA. Chromic oxide (0.4%) was included in all diets as an indigestible marker and ileal digesta were collected on day 6 and 7 of each period. Results indicated that the SID of CP and AA was greatest (P < 0.05) in brewers rice and sesame meal and least (P < 0.05) in cassava meal. The SID of indispensable AA was greater (P < 0.05) in sesame meal compared with all other ingredients except brewers rice. Full-fat rice bran had greater (P < 0.05) SID of Arg, Ile, Leu, Lys, and Met compared with DFRB. The SID of CP and most AA was not different among rapeseed meal, rapeseed expellers, and soybean expellers. Bakery meal had the least (P < 0.05) SID of most AA compared with all other ingredients, with the exception of cassava meal. The concentration of standardized ileal digestible CP was greater (P < 0.05) in sesame meal and peanut meal (482.32 and 452.44 g/kg DM, respectively) than in all other ingredients. Soybean expellers had the greatest (P < 0.05) concentration of standardized ileal digestible Lys (22.98 g/kg DM) followed by rapeseed meal (16.11 g/kg DM) and rapeseed expellers (16.17 g/kg DM). Cassava meal and bakery meal had the least (P < 0.05) concentration of standardized ileal digestible CP and most AA compared with the other ingredients. Concentrations of standardized ileal digestible CP and AA in brewers rice, FFRB, and DFRB were less (P < 0.05) than in rapeseed meal, rapeseed expellers, and soybean expellers. In conclusion, peanut meal and sesame meal have greater concentrations of standardized ileal digestible CP and most AA, with the exception of Lys, than other ingredients. Rapeseed meal, rapeseed expellers, and soybean expellers have the greatest concentrations of standardized ileal digestible Lys.

Net energy content of rice bran, corn germ meal, corn gluten feed, peanut meal, and sunflower meal in growing pigs.

ObjectiveThe objective of this experiment was to determine the net energy (NE) content of full-fat rice bran (FFRB), corn germ meal (CGM), corn gluten feed (CGF), solvent-extracted peanut meal (PNM), and dehulled sunflower meal (SFM) fed to growing pigs using indirect calorimetry or published prediction equations.MethodsTwelve growing barrows with an average initial body weight (BW) of 32.4±3.3 kg were allotted to a replicated 3×6 Youden square design with 3 successive periods and 6 diets. During each period, pigs were individually housed in metabolism crates for 16 d, which included 7 days for adaptation. On d 8, the pigs were transferred to the respiration chambers and fed one of the 6 diets at 2.0 MJ metabolizable energy (ME)/kg BW0.6/d. Total feces and urine were collected and daily heat production was measured from d 9 to d 13. On d 14 and d15, pigs were fed at their maintenance energy requirement level. On the last day pigs were fasted and fasting heat production was measured.ResultsThe NE of FFRB, CGM, CGF, PNM, and SFM measured by indirect calorimetry method was 12.33, 8.75, 7.51, 10.79, and 6.49 MJ/kg dry matter (DM), respectively. The NE/ME ratios ranged from 67.2% (SFM) to 78.5% (CGF). The NE values for the 5 ingredients calculated according to the prediction equations were 12.22, 8.55, 6.79, 10.51, and 6.17 MJ/kg DM, respectively.ConclusionThe NE values were the highest for FFRB and PNM and the lowest in the corn co-products and SFM. The average NE of the 5 ingredients measured by indirect calorimetry method in the current study was greater than values predicted from NE prediction equations (0.32 MJ/kg DM).