Levels Of Rice Bran Research Articles

Development of dietary fiber enriched chicken nugget using rice bran

The experiment was conducted to investigate the impact of varying levels of rice bran on the sensory attributes and storage qualities of broiler meat nuggets. Three distinct groups were formed for this purpose: T1 (chicken nuggets without rice bran), T2 (chicken nuggets with 5% rice bran), and T3 (chicken nuggets with 10% rice bran). The analysis encompassed parameters assessed at 0, 14, and 28 days, with sensory evaluation conducted on the first day. The proximate composition of the nugget was examined, revealing significant differences in dry matter (DM), crude protein (CP), Ash and crude fiber (CF) percentages (p<0.05). T3 exhibited notably higher DM, ash and CF content, while T1 showed higher CP. No significant disparities were observed in EE across the treatments. Storage duration significantly influenced DM, CP, ash, and EE content, with an increase noted in DM and CP over time, while ash content decreased. Surface color (CIE L*, a*, b*) measurements of the nugget samples indicated significantly higher lightness in T1 and lower lightness in T3 , with storage duration also impacting lightness, which decreased with time. Treatment had no effect on pH, but storage duration influenced it, with significantly lower pH observed after 14 days of storage. Biochemical analysis revealed that treatment did not affect free fatty acid value (FFA), peroxide value (POV), or Thiobarbituric acid reactive substances (TBARS), although storage duration influenced POV and TBARS values, which increased over time. During sensory analysis, including overall acceptability, no discernible differences were found among the treatments, suggesting that rice bran incorporation up to 10% in nugget preparation does not compromise consumer acceptance.

Effect of rice bran and microorganism as additives in pearl millet silage

ABSTRACT This study aimed to evaluate rice bran (RB) and microbial inoculation effects on pearl millet silage fermentative losses, fermentation profile, nutrients recovery, chemical composition, in vitro degradation and aerobic stability. Seventy-two experimental silos (PVC buckets with 28 cm diameter and 25 cm height) were used to evaluate nine treatments, from a 3 × 3 factorial arrangement: (I) levels of RB: 0, 100 and 200 g/kg as-fed; and (II) microbial inoculation: (1) Control (CON): no inoculation; (2) LPPP: inclusion 1.04 × 105 colony forming units (CFU) of Lactobacillus plantarum and 1.04 × 105 CFU of Pediococcus pentosaceus per g; and (3) LB: inclusion 1.6 × 105 CFU of Lactobacillus buchneri per g. The silage microbial inoculant inclusion had no effect on silage, regardless of RB addition. Rice bran increased silage pH and decreased ammonia-N, propionic, butyric and branched-chain fatty acids content. Rice bran decreased gas losses and recovery of DM, OM, CP and ADF, whereas increased digestible DM recovery. The addition of RB reduced OM, NDF, ADF and ADL silage content, and increased silage DM, CP and EE, and NDF degradation. Therefore, RB increases digestible DM recovery, and improves silage fermentation and nutritional value.

PH, KANDUNGAN BAHAN KERING DAN SIFAT FISIK SILASE LIMBAH KOL DENGAN BERBAGAI PENAMBAHAN LEVEL DEDAK PADI

Cabbage waste has the potential to be used as an alternative feed for livestock if the feed is processed sustainably. This study aims to analyze the determine the best level of use of rice bran in making cabbage waste silage seen from physical properties, pH and dry matter content of silage. This study used a completely randomized design with 4 treatments and 4 replications. The treatments were A0 (cabbage waste 100%), A1 (cabbage waste 75% + rice bran 25%), A2 (cabbage waste 50% + rice bran 50%), A3 (cabbage waste 25% + rice bran 75%). The parameters measured include pH, odor, color, texture, presence of mushrooms and dry matter content. The results showed that the substitution of various levels of rice bran on cabbage waste had no significant effect (P 0.05) on the pH, color, texture and presence of mushrooms, had a significant effect (P 0.05) increased the aroma value, and had a very significant effect ( P 0.01) increased the dry matter content of the silage. The best treatment in this study is A3 (cabbage waste 25%, rice bran 75%) because it can increase the odor and dry matter content.

Effect of Rice Bran on Productivity, Hatchability and Yolk and Blood Lipid Profile of Laying Japanese Quail

A total number of 216 female and 108 male Japanese quail at 14 wks of age were used in a 7-week-trial to investigate the effect of rice bran on the quality and quantity of egg production as well as blood lipid profile. There were three dietary treatment groups: a control group fed on a corn-soybean based diet, 12.5 and 25.0 % rice bran diets. Results showed that egg laying rate, egg weight, egg mass and feed conversion ratio were insignificantly affected by treatments. Egg quality insignificantly affected by different treatments. The results showed significant decrease in egg yolk total lipids and cholesterol due to inclusion of rice bran in the diets in comparison with the control group. Hatchability and fertility was not influenced by different treatments. Blood serum total lipids, triglycerides, low density lipoprotein were significantly decreased, however, high density lipoprotein increased with increasing level of rice bran in the diet. Rice bran treatments showed significant (P ≤ 0.01) increase in concentration of TAC than control group reached to 32.6 and 66.3 % for birds fed 12.5 and 25 % rice bran containing diets, respectively. Numerical increase in glutathione peroxidase in the group given 12.5 and 25 % rice bran containing diet as compared to the control group. In conclusion, egg laying rate and egg quality insignificantly affected by rice bran, however, the results showed significant improvements in blood and egg lipid profile, beside the antioxidative status as a result of inclusion fresh rice bran in the diet.

Utilization of Enzyme Supplemented Wheat offal-rice bran based diets on performance characteristics and serum biochemistry by meat-type chicken

An experiment was conducted to investigate the effect of exogenous enzyme supplementation on the utilization of rice bran as a replacement for wheat offal by meat-type chicken. A total of three hundred and twenty day-old Marsha strain broiler chickens were randomly allocated to eight dietary treatments. Each dietary treatment had 40 birds with 10 birds in each replicate. The wheat offal in diets was replaced by rice bran (RB) at four levels (0%, 10%, 20 % and 30%). Each diet contained 2853.10, 2837.90, 2822.70, and 2807.50 ME Kcal/kg and Crude Protein% of 21.68, 21.57, 21.47 and 21.36. The diets were in two groups. One group was supplemented with exogenous Enzyme while the other group was not supplemented with enzyme. The growth performance, serum biochemistry and organ weight were estimated Data obtained were subjected to Analysis of variance in a 2 x 4 factorial arrangement, Results showed that the final body weight gain was significantly higher (P at this level. Birds fed 30% rice bran inclusion level had significantly lower (P Protein, Globulin and Serum Glutamate Oxaloacetate Transaminase (SGOT). Birds on diet containing level of rice bran had high total protein, Globulin and SGOT [t was concluded that 30% rice bran With enzyme supplementation had no adverse effect on the performance, serum biochemistry and internal organs of the birds.

Response of starter broilers to diets containing graded levels of rice bran with or without palm oil

One hundred and forty four(144) day old broiler chicks of hubbard breed from a commercial hatchery were used to investigate the response of broiler chick to 0, 10 and 20% dietary rice bran with or without palm oil in a 5 week feeding trial. Significant interaction between dietary levels of rice bran and palm oil were observed on feed intake, weight gain and feedgain ratio (P>0.05). Increase in dietary levels of rice bran deduced feed transit time in the GIT (P>0.05) while supplementary palm oil had the opposite effect (P>0.05). There was a tendency for dietary supplementation of palm oil to increase protein or fat retention (P>0.05) but had no significant effect on crude fibre retention (P>0.05) but had no significant effect of crude fibre retention (P>0.05). It was concluded that broiler chicks could tolerate up to 10% dietary levels of rice bran without detrimental effects on performance and nutrients retention. With supplementary 5% palm oil added to such a diet, performance was comparable to that of birds fed a standard diet with money saved in the process

Total and partial replacement of corn meal with rice bran in lamb rations: Nutritional effects

The inclusion of rice bran in lamb diets as energetic concentrate has been explored at low levels as it was believed that at high inclusion, it might be detrimental for fiber intake and digestibility. Thus, the aim of this study was to evaluate the nutritional effects of partial and total substitution of corn meal with rice bran in lamb diets. Four levels of inclusion of rice bran (0, 7.4, 14.9, and 22.5% of total diet) in substitution to corn meal were evaluated and four Santa Ines castrated male lambs with average body weight (BW ± SD) of 35.3 ± 1.30 kg were used in a 4 × 4 Latin square design experiment. There was no effect of the inclusion level of rice bran on the dry matter and nutrient intakes (P > 0.05), except for fat and non-fiber carbohydrate intakes, which linearly increased and decreased respectively, as rice bran proportion increased in the diet (P < 0.01). In addition, inclusion of rice bran up to 22.5% of the dry matter intake of lambs did not affect apparent digestibility of dry matter and nutrients, nitrogen balance, rumen fluid ammonia nitrogen concentration and pH (P > 0.05). Therefore, rice bran could be used as an alternative feedstuff to corn meal in lamb diets.

Quality of water hyacinth (Eichhornia crassipes) silage with different level of rice bran

This study aimed to determine the effect different levels of rice bran with on the quality of Water hyacinth (Eichhornia crassipes) silage, know the nutrient content of water hyacinth before and after fermentation and determine the effect of adding a dose of bran with a different level of the quality of water hyacinth silage (pH, moisture content, carbohydrate and nutrient contents). This research was conducted in the Subdistrict Rasau Jaya, District Kubu Raya, West Kalimantan. The research design used was completely randomized design (CRD) with 5 treatments and 4 replications. There are P0 = Control (0% of rice bran), P1 = 5% of rice bran, P2 = 7.5% of rice bran, P3 = 10% of rice bran, P4 = 12.5% of rice bran. The parameters of this research are crude protein, crude fibre, crude lipid, pH, moisture content and carbohydrate. The results showed that treatment with the addition of rice bran was highly significant on water content, but no significant effect on crude protein, crude lipid, and crude fibre.

Production of Noodles from Rice (&amp;lt;i&amp;gt;Oryza sativa&amp;lt;/i&amp;gt;), African Yam Bean (&amp;lt;i&amp;gt;Sphenostylis stenocarpa&amp;lt;/i&amp;gt;) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria

In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.

129 Effect of Ronozyme® WX supplementation on apparent and true ileal amino acid digestibility coefficients in broiler chicks fed varying levels of rice bran

Abstract An experiment was conducted to investigate the effect of rice bran (RB) and Ronozyme® WX on apparent and true ileal amino acid (AA) digestibility coefficients in broiler chicks using a regression approach. Two hundred and forty 21-day-old Abor Acre plus chicks were randomly allotted to six diets with varying levels of RB (100, 200 and 300 g/kg) without (0g/kg) or with Ronozyme® WX (25g/kg) supplementation in a 2x3 factorial arrangement using a randomized complete block design. Each treatment had 5 replicates with 8 birds each. The birds were fed for 5 days (d 22–26). On d 26, digesta was sampled from distal ileum. Data were analyzed using general linear model at α0.05. Lysine had the highest concentration among the essential amino acids (AAs) while the lowest concentration was observed for threonine. Rice bran at 10% for the essential amino acids with enzyme was significantly higher but compared with concentrations of RB at 10% and 20% without enzyme. There were no significant differences among the true ileal amino acid digestibility coefficients except lysine (10% RB) without enzyme (0.91) which was significantly higher than 20% RB with enzyme (0.84) but similar to other treatments. Rice bran with enzyme had a significant (P &amp;lt; 0.05) interactive effect on the apparent ileal digestibility coefficients of arginine, histidine, isoleucine methionine and phenylalanine. When RB was supplemented with enzyme, a significant (P &amp;lt; 0.05) interactive effect on true ileal digestibility coefficients of arginine and methionine was observed. Rice bran-enzyme interaction had no significant effect on the non-essential AAs. The slopes of the regression lines ranged from 0.77 (arginine) to 0.98 (phenylalanine). In conclusion, enzyme supplementation did not significantly influence the digestibility coefficients of AA in rice bran. However, the inclusion of 10% and 20% RB supplemented with Ronozyme® can help to improve the methionine content in rice bran.

The Effect of Phytase on Production Performance, Egg Quality, Calcium and Phosphorus Excretion, and Fatty Acids and Cholesterol Concentration in Hy-Line Layers Fed Diets Containing Rice Bran

SUMMARY According to low availability of phosphorus in plant protein sources like rice bran, the importance of phosphorus requirement in poultry nutrition especially layers is increasing. This experiment was conducted to investigate the effects of phytase in diets containing different levels of rice bran on production performance, egg quality, and fatty acids and cholesterol concentration which affects the nutritional value of layer eggs. A total of 120 62-wk-old white Hy-line W-36 layer hens had corn-soybean diets with different levels of rice bran (0, 15, and 25%) and with or without phytase supplementation (250 FTU/kg). The eggshell weight and thickness were higher in phytase supplemented group. Haugh unit was not significantly different between experimental groups. The highest egg and yolk weight belonged to a treatment group supplemented with 25% rice bran. Inclusion of 25% rice bran increased egg weight, but decreased hen house egg production; hence, the egg mass did not show any significant changes. Cholesterol concentration of eggs in a group with 25% rice bran decreased, but fatty acids, omega-3, and omega-6 concentration increased significantly in the experimental diets supplemented with rice bran. Phytase supplemented groups had a significant decrease in the excretion of P and Ca which reduced the environmental concerns attributed to P excretion. In conclusion, the layers fed 250 FTU/kg phytase supplemented with 25% rice bran had improved performance, egg composition, and shell quality.

Effect of using different levels of rice bran on broiler performance and nutrients digestibility

Effect of using different levels of rice bran on broiler performance and nutrients digestibility

Effect of different levels of fermented rice bran for the growth of jelawat, Leptobarbus hoevenii

Yanto H , Junianto , Rostika R, Andriani Y, Tanuwiria UH. 2018. Effect of different levels of fermented rice bran for the growth of jelawat, Leptobarbus hoevenii. Nusantara Bioscience 10: 81-86. The prime objective of this study is to find the optimum level of fermented rice bran in diets beneficial to improve the digestive enzyme activity, growth and feed efficiency for jelawat (Leptobarbus hoevenii Bleeker). Different levels of fermented rice bran in the diets, i.e., A1 (10%), A2 (20%), A3 (30%), A4 (40%), and A5 (10% non-fermented rice bran), as well as A6 (10% commercial diet) was designed as a treatments during the study. The experimental diets with the same protein (isonitrogenous) and energy (isocaloric) were fed to jelawat fingerlings with an average of 32.57±0.15 g per fish. The results showed that amylase activities were significantly increased with the increased level of fermented rice bran levels in the diets and it was significantly different among the treatments (P&lt;0,05). Proteins and lipids contents of the body and their retention rate, daily growth rates, and feed efficiencies were also significantly different among the treatments (P&lt;0.05). It was concluded from the present investigation that up to 30% of fermented rice bran in the diet was best for jelawat with an optimum level of 25.66-26.78% for the growth performance and feed efficiency of jelawat.

PENGARUH PEMBERIAN PAKAN DEDAK PADI TERFERMENTASI CAIRAN RUMEN TERHADAP KUALITAS FISIK DAGING

The purpose of this research was to determine the effect of fermented rice bran fermented with rumen fluid addition in feed on physical quality of broiler meat. The material used in this research was 20 broiler chest meats taken from broiler that weren’t differentiated by gender and maintained for 35 days. The research was done by feeding trial designed with Complete Randomized Design (CRD) with 5 treatments and 4 replications consisting of P0: basal feed (mixture of concentrate, rice bran, and yellow corn), P1: basal feed and rice bran fermented with rumen liquid 2.5%, P2: basal feed and rice bran fermented with rumen liquid 5%, P3: basal feed and rice bran fermented with rumen liquid 7.5%, and P4: basal feed and rice bran fermented with rumen liquid 10%. If there was a difference between treatments, tested by Duncan’s Multiple Range Test (DMRT). The variables measured were meat tenderness, pH, and water holding capacity (WHC). The results of this study indicated that the addition of rice bran fermented with rumen liquid in broiler feed showed significantly different effect on meat tenderness P3 (24.43±1.78), P2 (23.18±3.32), P4 (21.73±2.51), P1 (20.25±5.34), and P0 (15.60±3.62), but not showed significantly different effect on pH P0 (5.61±0.09), P4 (5.57±0.01), P3 (5.56±0.01), P2 (5.50±0.01), and P1 (5.45±0.09), and WHC P2 (62.05±8.03), P4 (60.87±5.18), P1 (60.19±14.62), P0 (59.45±4.15), and P3 (54.48±3.52). It could be concluded that feed with the 7.5% level of rice bran fermented with rumen liquid (P3) in broiler feed showed the best results on physical quality of broiler meat.

IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN

This study was conducted to determine effectiveness of inoculants consisted of lactic acid bacteria Lactobacillus plantarum (Lp) and yeast Saccharomyces cerevisiae (Sc) combined with addition of rice bran on the physico-chemical characteristics and palatability of king grass (Pennisetum hybrid) silage. The experiment was arranged on the factorial randomized design (3x3) consisting of the inoculants treatments (control, Lp, Lp+Sc) and the addition level of rice bran (0, 5 and 10%). The measured variables were physico-chemical characteristics i.e. colour, odour, pH, lactic acid, Fleigh points, and palatability of silage. Inoculation of Lp and Lp+Sc improved silage odour and reduced fungal contamination. Silage was treated by Lp+Sc and rice bran (5-10%) showed reduction of pH and an increase of lactic acid and Fleigh points. However, interaction between inoculants and rice bran treatment was not significance. Either inoculation or addition of rice bran tended to enhance the palatability of silage in cattle. It concluded that the addition of inoculants L. plantarum and S. cerevisiae with/without addition of 5-10% rice bran could improve the physico-chemical characteristics of silage and its palatability to ruminant.

Effect of Storage Life of Rice Bran on the Quality of Oil

Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

SummaryThis study was aimed at investigating the fortification of probiotic yoghurt with rice bran to increase nutritional properties of the product. The different levels of rice bran (0.3%, 0.6%, 0.9% and 1.2%) were incorporated into milk. The yoghurt samples were produced after pasteurisation, addition of starter culture and 1% Lactobacillus acidophilus suspension (6 × 108 CFU mL−1) and incubation. During sample storage in refrigerator, the viability of L. acidophilus, viscosity and physicochemical and sensory properties of product were investigated. Rice bran significantly increased the viability of L. acidophilus (P &lt; 0.05). In addition, all probiotic yoghurts incorporating rice bran indicated higher viscosity and acidity and lower pH and syneresis compared to plain yoghurts. Furthermore, increments in rice bran incorporation levels resulted in a reduction in consumers' sample preferences. In general, the addition of rice bran at a suitable level could increase L. acidophilus viability and improve quality attributes of yoghurt.

Energy and phosphorus values of sunflower meal and rice bran for broiler chickens using the regression method

The energy and phosphorus values of sunflower meal (SFM) and rice bran (RB) were determined in 2 experiments with Ross 708 broiler chickens from 15 to 22 d of age. In Exp.1, the diets consisted of a corn-soybean meal reference diet (RD) and 4 test diets (TD). The TD consisted of SFM and RB that partly replaced the energy sources in the RD at 100 or 200g/kg and 75 or 150g/kg, respectively, such that the equal ratios were maintained for all energy containing ingredients across all experimental diets. In Exp.2, a cornstarch-soybean meal diet was the RD and TD consisting of SFM and RB that partly replaced cornstarch in the RD at 100 or 200g/kg and 60 or 120g/kg, respectively. Addition of SFM and RB to the RD in Exp.1 linearly decreased (P <0.01) the digestibility coefficients of DM, energy, ileal digestible energy (IDE), metabolizability coefficients of DM, nitrogen (N), energy, N correct energy, metabolize energy (ME), and nitrogen-corrected ME. Except for RB, the increased levels of the test ingredients in RD did affect the metabolizability coefficients of N. The IDE values (kcal/kg DM) were 1,953 for SFM and 2,498 for RB; ME values (kcal/kg DM) were 1,893 for SFM and 2,683 for RB; and MEn values (kcal/kg DM) were 1,614 for SFM and 2,476 for RB. In Exp.2, there was a linear relationship between phosphorus (P) intake and ileal P output for diets with increased levels of SFM and RB. In addition, there was a linear relationship between P intake and P digestibility and retention for diets with increased levels of SFM. There were a quadratic effect (P <0.01) and a tendency of quadratic effect (P = 0.07) for P digestible and total tract P retained, respectively, in the RB diets. The P digestibility and total tract P retention from regression analyses for SFM were 46% and 38%, respectively.

Effect of Fermented Rice Bran and Cassava Waste on Growth Performance and Meat Quality of Crossbred Pigs

Different levels of rice bran and cassava waste fermented with Trichoderma longibrachiatum, Aspergillus niger, Pichia kudriavzevii and Lactobacillus buchneri were used in diets for crossbred (Landrace x Yorkshire) pigs. Thirty-five pigs were randomly allocated to seven treatments: CO, control diet without fermented by-products; RBF1, RBF2 and RBF3 with 15, 20 and 25% fermented rice bran in the growing period and 30, 35 and 40% fermented rice bran in finishing period, respectively, and CWF1, CWF2 and CWF3 with 15, 20 and 25% fermented cassava waste in the growing period and 30, 35 and 40% fermented cassava waste in finishing period, respectively. The average daily feed intake (ADFI) was higher (p 0.05) among treatments in carcass and meat quality traits. Inclusion of fermented rice bran and cassava waste reduced feed cost per kg ADG.

Endogenous losses and true digestibility of phosphorus in rice bran with or without phytase determined with piglets

ABSTRACT: The aim of this study was to determine endogenous losses and true total digestibility of phosphorus (P) in piglets fed with diets containing rice bran (RB), and supplemented or not with phytase. The experiment was divided into three periods of 12 days each, seven for adaptation and five for total feces collection, with an interval of three days between periods. Twelve barrows with average body weights of 13.40±1.00kg at 46 days of age were distributed among six treatments consisting of diets formulated with three levels of RB (5%, 10%, and 20%) with or without the addition of 750FTUkg-1 of phytase. The amount of total daily feed was divided into four daily meals and water was available ad libitum. The method of total feces collection was used with ferric oxide as the fecal marker. The total consumption of P of RB origin was 0.37, 0.85 and 1.73gd-1 for concentrations of 5%, 10% and 20% of RB, respectively. Both RB and phytase levels had an effect on the apparent digestibility of P in RB. Results of the regression analysis of ingested P originating from the RB and absorbed P indicated endogenous losses of 527mg of Pkg-1 of dry matter intake, independent of phytase. Additionally, the true digestibility of P in RB was 47%, and it was not influenced by the inclusion of phytase. We concluded that the addition of 750FTU of phytase does not affect endogenous losses or the true digestibility of P in RB.