Nutritional Value Of Rice Bran Research Articles

Isolation and characterization of strictly anaerobic cellulolytic rumen bacterial species from Sahiwal cattle.

To isolate and characterize cellulolytic rumen bacteria from the rumen of Sahiwal cattle using rumen bacterial inoculum to increase the nutritional value of rice bran used as broiler feed. The ruminal liquid was kept at an optimal pH of 6.9 and a redox potential of less than -300 mV while being incubated anaerobically at 39°C in a medium containing rumen fluid glucose cellobiose agar. By using the Hungate technique, the organisms were detected based on their morphological, physiological, biochemical, and molecular testing. The findings revealed that the isolated Ruminococcus albus, and Ruminococcus flavifaciens were obligate anaerobic, generally Gram-positive, nonmotile cocci or rod, single or pair, occasionally short chain, producing yellow pigment when grown on cellulose, and having a clear zone around the colonies. Both isolate fermented sugars such as cellobiose, glucose, and lactose, as well as decomposed xylan. The results also showed that the isolates recognized as Ruminococcus spp., a cellulolytic rumen bacterium, were catalase-negative, indole-negative, and gelatin liquefaction-positive. Isolation and characterization of Ruminococcus spp. may be helpful for Bangladesh in reducing the cost of producing poultry feed and circumventing restrictions on rice bran use. We can also develop more efficient and long-lasting plans to enhance poultry performance and feed efficiency, as well as increase the nutritional value of rice bran used as broiler feed, by understanding how various Ruminococcus spp. function in this process.

Cholesterol reduction and feed efficiency enhancement in broiler through the inclusion of nutritionally improved fermented rice bran

This study investigated the effects of fermentation on nutritional quality improvement of rice bran and their influence on broiler growth performance and cholesterol reduction. Inoculum and rice bran were mixed in a 1:1 ratio for fermentation at 39℃ for 48 h, and proximate analysis was performed to determine amino acid content. In total, 120-day-old chicks (BAU Bro White) were randomly divided into 3 groups with 4 replications (10 birds in each replication). Unfermented rice bran was administered to the control group (C), 10% fermented (only rumen inoculum used) rice bran was administered to the F group, and 10% fermented rice bran (5% molasses added with rumen inoculum) was administered to the MF group. Rations were prepared and provided ad libitum to broilers for 35 d, and broiler blood samples were collected on the 35th day. Fermentation increased the crude protein content of fermented rice bran by 17.21 and 24.59% in the F and MF groups, respectively. Fiber content was reduced by 14.29 and 24.10% in the F and MF groups, respectively. Phytate phosphorus content also reduced in both fermented groups. FCR was low in the F and MF groups. Blood cholesterol level reduced by 22.89 and 13.09% in F and MF groups, whereas blood albumin content was increased by 24.15 and 14.61% in F and MF groups, respectively. Therefore, fermentation improves the nutritive value of rice bran, and inclusion of fermented rice bran in broiler rations enhances broiler growth performance and reduces their blood cholesterol levels.

Apparent total and ileal digestibility of rice bran with or without multicarbohydrase and phytase in weaned piglets

In the first 2 weeks after weaning, the piglets' digestive system cannot efficiently digest the new diet with vegetal ingredients. This study evaluated the effects of multicarbohydrase – MC (700 U α-galactosidase, 2200 U galactomannanase, 3000 U xylanase and 22 000 U β-glucanase per kilogram of diet), and phytase – Phy (500 phytase units – FTU/kg of diet) supplementation on the nutritive value of rice bran (RB) in weaned piglets. Twenty-five weaned piglets, 21 days old, were individually caged to determine the apparent digestibility of dry matter (DM), crude protein (CP), ash, digestible (DE), metabolisable (ME) energy, methane production, as well as apparent (AID) and standardised (SID) ileal amino acid digestibility in RB. Treatments were applied in a completely randomised experimental design with a 2 × 2 (0 and 200 mg/kg MC; 0 and 50 mg/kg Phy) factorial arrangement. An additional group of five piglets was fed a corn-basal diet (BD) during apparent digestibility evaluation of nutrients and a 5% casein-corn starch basal (BD1) diet during apparent and standardised ileal digestibility (SID) of amino acid evaluation. Ileal digesta were collected at slaughtering (38 days old). Test diets were made by mixing the basal diets and RB 7: 3 (w/w), with or without MC, Phy-or the combination. There was a positive interaction (P < 0.05) between MC and Phy-in the balance of CP and energy. An effect of Phy (P < 0.05) was observed on DM, CP and ash digestibility, whereas MC only improved N retention (P < 0.05). The pronounced effect of Phy-on ash digestibility of RB confirmed what was expected; however, it had no equivalent effect on amino acid digestibility. Based on literature data, the nutrient balance and digestible energy of RB without enzymes were lower than those using older pigs; AID and SID values for indispensable amino acids were 39 and 17% lower, respectively. The combination MC + Phy-showed an effect (P < 0.05) on Ile, Leu, Thr, Trp-and Val-digestibility. Isolated or combined, the enzymes increased the AID and SID averages of all amino acids in RB (P < 0.05). Enzyme combination provided a positive synergy for energy and protein digestibility of RB. The MC + Phy-RB test diet produced less methane, followed by Phy-and MC diets.

The effect of fermentation without or with lactic acid bacteria and storage time on the phytic acid, in vitro dry matter digestibility, and nutrient contents of rice bran

Storage of rice bran (RB) at anaerobic conditions is the potential way to reduce phytic acid (PA) and stabilize the nutrient contents. This study was aimed to examine the effect of fermentation without or with lactic acid bacteria (LAB)) and storage time on the PA, in vitro dry matter digestibility, and nutrient content of RB. A factorial completely randomized design was used in this study. The first factor was the fermentation method, RB with no fermentation (M0), with fermentation without LAB (M1), with fermentation plus LAB (M2). The second factor was storage time, namely 0 (S1), 5 (S2), 10 (S3), and 15 (S4) weeks. Each unit was repeated 4 times. Parameters measured include phytic acid (PA), in vitro dry matter digestibility (IVDMD), crude protein (CP), and crude fiber (CF) contents. A two-way analysis of variance was employed to determine the significant effect of the treatment. For PA the interaction between method and storage time and the main effects were all significant (P < 0.01). For IVDMD, only the fermentation method affected significantly (P < 0.05), with M0 as the lowest and M2 as the highest at all storage time. However, the CP content of RB was not affected significantly (P > 0.05) by treatment. In addition, the CF content of rice bran was not significantly (P > 0.05) affected by an interaction between method and storage time but significantly reduced (P < 0.01) by the method of fermentation. It was concluded that fermentation with the addition of LAB anaerobically decreased anti-nutrient content, increased the feeding and nutritive value of RB.

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

In vitro rumen fermentability kinetics of parboiled rice bran

Parboiled rice product has been widely produced by industry in the developing countries. The increasing of parboiled rice product will consequently increased rice bran waste. Therefore, the objective of the study was to analyze the effect of parboiling processes on nutritional value of rice bran and evaluate nutritional value of parboiled rice bran in the rumen fermentation using in vitro digestibility method. The experiment was arranged in completely randomized factorial design with 2 factors and 3 replications. The first factor is types of rice bran from different rice plant variety consisted of LIPI GO1, LIPI GO2, LIPI GO4, and Sintanur. The second factor is soaking time consist of 0 minute (control), 30 minutes and 60 minutes. Data were analyzed by using ANOVA and significant effects of each treatment were further analyzed by using the least significant difference by Duncan multiple range test (P&lt;0.05). Kinetic parameters of Ørskov’s equation were obtained by non-linear regression procedure. Results showed that the quality of parboiled rice bran was significantly affected by the parboiling process such as soaking periods and rice variety. Chemical composition, rumen gas production, and digestibility of rice bran differ depends on rice variety. Soaking for 30 minutes and 60 minutes decreased organic matter, crude protein, and increased crude fiber (P&lt;0.05). Moreover, soaking rice grain for 60 minutes increased crude fat. The longer of soaking periods decreased of total gas, potential gas production, gas production rate and total organic matter digestibility (P&lt;0.05).

Nutritional Value of Rice Bran Fermented by Aspergillus niger and Its Effect on Nutrients Digestibility of Broiler Chickens

Nutritional Value of Rice Bran Fermented by Aspergillus niger and Its Effect on Nutrients Digestibility of Broiler Chickens

Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30°C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

Effects of feruloyl esterase, non-starch polysaccharide degrading enzymes, phytase, and their combinations on in vitro degradation of rice bran and nutrient digestibility of rice bran based diets in adult cockerels

The objective of this research was to evaluate the feasibility of improving the nutritive value of rice bran used as poultry feed ingredient by the combination of feruloyl esterase (FAE), non-starch polysaccharide degrading enzyme cocktail (non-starch polysaccharide enzyme containing xylanase, cellulase, and β-galactosidase, NSPase), and phytase. After analyzing the phenolic acid profile of defatted rice bran (DFRB), an in vitro degradation experiment, and an in vivo metabolism assay were conducted. The effects of FAE, NSPase, and phytase were assessed in a 2×2×2 factorial in vitro experiment using DFRB as substrate. Feruloyl esterase, NSPase, and their combination increased the release of ferulic acid from DFRB (P<0.001). Non-starch polysaccharide degrading enzyme cocktail increased reducing sugar production (P<0.001). Phytase addition increased the dry matter disappearance (P<0.001), but resulted in a reduction in the levels of ferulic acid and reducing sugar released when combined with FAE and NSPase, respectively. In in vivo experiment, 40 adult cockerels (BW=2.2±0.1kg) were randomly divided into 5 treatments with 8 individual cockerels per treatment. Cockerels in 1 treatment were force-fed 1 of full-fat rice bran based diets [without enzyme supplementation (RB), with NSPase (RBN), NSPase+FAE (RBNF), NSPase+phytase (RBNP), or NSPase+FAE+phytase (RBNFP) addition, respectively]. Enzyme additions improved the nutrient digestibility of rice bran. The greatest enhancements in digestibility coefficients of dry matter (P=0.036), gross energy (P<0.001), ether extract (P<0.001), and neutral detergent fiber (P=0.01) were found in the RBNF and RBNFP diets. The apparent metabolizable energy of full-fat rice bran based diets increased from 12.05 (RB diet) to 13.05 (RBNF diet), and, then, to 13.13MJ/kg (RBNFP diet). In conclusion, combining FAE with NSPase and phytase improved both in vitro dry matter degradation and ferulic acid release, and in vivo nutrient digestibility of rice bran based diets. It showed a high potential in improving the use of rice bran as poultry feed.

Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens.

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B. amyloliquefaciens (2.108 cfu/g), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

The effects of different processing methods on the estimated nutritional value of rice bran according to the NRC-2001 Model or DVE/OEB System

The effects of different processing methods on the estimated nutritional value of rice bran according to the NRC-2001 Model or DVE/OEB System

Strategies to improve the nutritive value of rice bran in poultry diets. IV. Effects of addition of fish meal and a microbial phytase to duckling diets on bird performance and amino acid digestibility

1. Ducklings were given diets with vegetable protein (VP) and 0 or 600 g rice bran/kg; fish meal (60 g/kg) and a phytase (+,-) were added to the diets (VP + AP). An additional 40 g soyabean meal/kg was added to the diet with rice bran (VP ++). Amino acid digestibility and mineral retention were measured in the lower ileum of ducklings killed at 23 d of age. Acid insoluble ash was used as an inert marker. Trypsin and amylase activities were also measured and weights of the pancreas and small intestine recorded at slaughter. 2. Addition of soyabean meal (VP ++) to the diet with rice bran improved growth rate and food intake compared to the diet without (VP) and gave the same food intake and growth rate as the comparable basal diet (VP) without rice bran. Fish meal improved growth rate on the diets without rice bran and improved food intake on this diet (VP + AP). Rice bran depressed growth rate and food conversion ratio (FCR); protein source affected growth rate, food intake and FCR; phytase increased food intake only. There were several interactions. 3. Determined total amino acid composition of the diets appeared to meet the essential amino acid requirements of ducklings. Rice bran depressed the ileal digestibility of virtually all amino acids and phytase had no direct effect, although there were interactions. Fish meal addition to diets with rice bran improved the apparent digestibility of several essential amino acids as well as that of dry matter and crude protein. 4. Ileal retention of some minerals and tibia ash content were reduced by rice bran. Fish meal and phytase inclusion increased P retention and ash in tibia. 5. Higher intestinal trypsin activity and increased pancreas size were seen in ducklings on diets with rice bran compared to those without. Intestinal amylase activity was reduced in ducklings given rice bran, probably because of its low starch content. 6. The stimulating effect of fish meal on duckling performance was probably caused in part by the improvement in the digestibility of some amino acids. The addition of small amounts of minerals in fish meal may have increased mineral retention. Phytase gave benefits anticipated from our previous work, but also improved lysine and threonine digestibility in diets containing vegetable protein only.

Strategies to improve the nutritive value of rice bran in poultry diets. III. The addition of inorganic phosphorus and a phytase to duck diets

1. In the first of 2 experiments ducklings grown from 2 to 19 d were given diets with 0, 200 or 400 g rice bran, with or without a phytase and with 1 or 3 g inorganic phosphorus (Pi) per kg for rice bran-based diets only. In the 2nd experiment rice bran concentrations were 0, 300 or 600 g rice bran per kg with or without a phytase and 1 g Pi/kg. Ducks were grown from 19 to 40 d of age. 2. In experiment 1, a response to phytase was observed for weight gain and food intake on most diets except those with 200 g rice bran (3 g Pi) and 400 g rice bran (1 g P)i/kg. Main effects showed that 400 g rice bran depressed growth rate and food conversion ratio (FCR); increasing Pi depressed food intake, while food phytase increased food intake and growth rate over 2 to 19 d. There were several interactions. Dry matter and P retention were reduced but N digestibility improved when rice bran was increased from 200 g to 400 g/kg at 2 to 10 d of age; apparent metabolisable energy (AME) and calcium retentions were improved, similar results being seen at 10 to 19 d of age. Calcium and P retentions increased with the addition of food phytase and, at 10 to 19 d of age, phytase increased dry matter digestibility. Increasing Pi improved calcium and P retention, but only at 2 to 10 d of age. 3. Tibia ash (g or g/kg) content of bone was lowest on the diet without rice bran and without phytase; Pi concentration had no effect but phytase increased tibia ash on diets with 0 and 200 g rice bran and 1 g Pi/kg. Retention of several minerals in tibia ash declined at the highest rice bran inclusion rate; Pi level and phytase both increased Mg retention. 4. In experiment 2, food intake and growth rate of ducks, but not FCR, declined as rice bran inclusion increased from 0 to 600 g/kg. Phytase improved growth rate but not food intake and FCR on all 3 diets. Dry matter digestibility declined with increasing rice bran inclusion, but AME increased; retention of P and Mg declined but those of Ca and Fe increased. Phytase improved dry matter digestibility and retention of N and P. AME also increased but this was only on diets with 0 and 600 g rice bran/kg. There were reductions of 8% and 10% in P excreted in experiments 1 and 2 respectively when food phytase was added. 5. Tibia ash declined with increasing dietary inclusion of rice bran. Zn and Mn in ash tended to decline and Mg to increase; Ca and P showed no change in concentration in tibia ash. Again, phytase increased tibia ash content in bone. 6. It was concluded that there were a number of unexpected benefits from adding a food phytase to these diets, which resulted in improved nutrient yield and bird performance, although several of the diets appeared to be adequate in available P.

Strategies to improve the nutritive value of rice bran in poultry diets. I. The addition of food enzymes to target the non-starch polysaccharide fractions in diets of chickens and ducks gave no response

1. Three experiments were undertaken to test the efficacy of 2 enzymes targeting mainly the non-starch polysaccharides (NSPs) in rice bran. 2. In experiment one, 400 g rice bran/kg depressed chick performance and there was a significant decline in growth rate and food intake with increasing inclusion of rice bran (0, 200, 400 g). Neither enzyme had any benefit. 3. In experiment two, rice bran (inclusion 200 and 400 g/kg), did not alter growth rate, food intake or food conversion ratio of duckling (3 to 17 d of age). Again enzyme addition gave no response. 4. In experiment three, 300 g rice bran/kg stimulated duck (19 to 35 d of age) growth while 600 g rice bran/kg depressed growth but not food intake. Enzymes gave no response. 5. Relative gut viscosity declined with increasing rice bran inclusion as did dry matter in ileal digesta. There were differences between ducklings and chickens. 6. It was concluded that NSPs were not a significant factor in altering the nutritive value of rice bran and the enzymes used were therefore unlikely to be of benefit.

Strategies to improve the nutritive value of rice bran in poultry diets. II. Changes in oil digestibility, metabolisable energy and attempts to increase the digestibility of the oil fraction in the diets of chickens and ducklings

1. In experiment 1, the effects of age on oil digestibility and apparent metabolisable energy (AME) were measured in chickens and ducklings between 3 and 28 d of age on a diet with 400 g rice bran/kg. In experiment 2, a biosurfactant and a food lipase were added to diets of chickens containing 200 and 400 g rice bran/kg. In experiment 3, chicken diets containing 0 or 400 g rice bran/kg were supplemented with a food lipase (2 concentrations) or a food enzyme or their combination. 2. In experiment 1, oil metabolisability and AME increased substantially as chickens aged. Oil metabolisability was much higher in ducklings, when comparisons were made with chickens of similar age. 3. In experiment 2, lipase or biosurfactant gave no improvement in bird performance. Growth rate and food conversion ratio were, respectively, 23% and 10% better on diets with 200 compared to 400 g rice bran/kg. 4. In experiment 3, there was a significant growth response to lipase plus the enzyme mixture on the diet with 200 g rice bran/kg. On the diet with 400 g rice bran/kg, growth improvement was seen with the enzyme mixture only. 5. In experiment 3, enzyme addition did not increase oil metabolisability or AME. At 4 to 8 d of age AME was higher on the diet without rice bran but oil metabolisability was the same as on the diet with rice bran. At 19 to 23 d of age AME was similar but oil metabolisability was higher on the diet with rice bran than without. Droppings' dry matter was higher on diets without than with rice bran (32.4 vs 27.1%). 6. The response to lipase and the combination of this and a food enzyme suggest that there may be benefit in examining this interaction further although they had no effect on oil metabolisability or on AME. It is concluded that a stable AME for rice bran cannot be provided for chickens until at least 21 d of age.

Degradation of tropical roughages and concentrate feeds in the rumen

Degradation characteristics of four grasses, three leguminous fodder species, jack leaves, coconut meal and rice bran were studied using the nylon bag procedure. Bag incubations up to 10 days were performed in the rumen of cows fed on a ration consisting of 50% wheat straw and 50% hay. Degradation characteristics for organic matter (OM), neutral detergent fibre (NDF) and nitrogen (N) were evaluated using a two fraction model with a fixed undegradable fraction ( U) and lag time. Among the grasses, the degradable fractions ( D) of OM and NDF in NB21 and guinea grass were significantly higher ( P < 0.05) than in the other two grasses. Guinea grass not only had the highest N content (20.3 g kg −1 dry matter (DM)), but also its D fraction was significantly higher ( P < 0.05) than that of the other grasses. The rate of degradation ( k d) for all components studied did not differ significantly between grasses. Unlike in grass species, the D and U values obtained for OM, NDF, and N in legumes species did not differ significantly, but the k d values were significantly ( P < 0.05) different. Except for the long lag phase in jack leaves, which ranged from 10.4 h for NDF to 11.5 h for N, all other degradation characteristics were significantly higher ( P < 0.05) than for grasses and rice bran. The poor nutritive value of rice bran obtained from a commercial mill was reflected in the extremely high U fraction (47%, 66% and 22% for OM, NDF and N, respectively). Nevertheless, the degradation characteristics ( D and k d) for N were significantly better than for grasses. Coconut meal had the highest potentially degradable fraction ( D + water soluble fraction). Rumen degradable N content in grasses ranged from 41% (guinea) to 60% (ruzi), and in legumes from 69% (leucaena) to 79% (glyricidia). About 67% of the N present in jack leaves and rice bran was rumen degradable.

Studies on rice bran and rice bran oil IV. Nutritive Value of Rice Bran

Regarding the mutrient content of bran, parboiling had a positive significant influe nce on the crude protein content. The bran was found to contain 29.63 to 43,28 per cent of DDM. Among the varieties. GEB 24 registered better DDM per cent than others. TANU 13263/7/2. TNAU 15869 2 and TNAU 20892 could be considered to be good in terms of oil content and nutritive value.