Effects of feeding rumen liquor-fermented rice bran on performance of broiler chicken

Ullah, Hassanat; Islam, K. M. S.; Shuvo, Abdullah Al Sufian; Rahman, M. M.; Alam, Md. Samsul; Dickhöfer, U.; Grashorn, M. A.

doi:10.5958/0974-181x.2021.000147

Cited by 2 publications

(2 citation statements)

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“…This finding is consistent with previous findings that the fermentation of RB with rumen liquor can reduce phytate phosphorus content [ 32 ]. Another study also reported that the fermentation of RB using rumen liquor could improve phosphorus concentration by about 7.5% [ 8 ]. Phytate-P content of DORB was 1.39% found in a study, which was similar to the content of this finding [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

“…Sometimes it is considered unsuitable for human consumption but is largely used as a supplement for ruminant feeds due to its high fiber content, possible hull contamination, and susceptibility to rancidity if kept for a long time [ 7 ]. To increase the utilization of RB as poultry feed, different techniques have been established, such as fermentation [ 8 ], enzyme supplementation [ 9 ], and the inclusion of fermented products. Fermentation is one of the most promising techniques to decrease the fiber content of RB and de-oiled rice bran (DORB) [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Anaerobic fermentation of rice bran using rumen liquor for desirable chemical changes as animal feed

Islam¹,

Elsabagh²,

Lv³

et al. 2022

J Adv Vet Anim Res

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Objective: The objectives of this research are to overcome the limitations of rice bran (RB) and de-oiled rice bran (DORB) by fermentation anaerobically using inoculum from the rumen of a canulated sheep for desirable chemical changes. Materials and Methods: Initially, RB and DORB were fermented by 10% rumen liquor for 12 h at 39°C at different moisture levels (10, 20, 30, 40, 50, and 60% phosphate buffer). Again, DORB was fermented for 24, 48, and 72 h at 39°C using 10% rumen liquor at different moisture levels (10, 20, 30, 40, 50, and 60% phosphate buffer). Before and after fermentation, RB and DORB were analyzed for pH, proximate components, neutral detergent fiber (NDF), total-P, inorganic-P, and phytate-P. Results: Fermentation of RB and DORB for 12 h reduced (p < 0.05) pH, crude fiber (CF),NDF, and phytate-P, but increased (p < 0.05) the content of inorganic-P. Subsequent fermentation of DORB for 24, 48, and 72 h reduced pH, CF, and NDF. Total-P of fermented DORB remained similar till 72 h fermentation (p < 0.05). But, inorganic-P increased with the increasing duration (24, 48, and 72 h) of fermentation and increased (30, 40, and 50) moisture level (p < 0.05). Alternatively, phytate-P decreased with increasing duration and moisture level (p < 0.05). Conclusion: Inoculation of rumen microbes and incubation of RB (12 h) and DORB (24 h) at room temperature reduced phytate-P and fiber content (CF and NDF) when the moisture level was up to 50%; those are the indicators to reduce the limitation of RB and DORB to use as feed for non-ruminant animals like poultry and pigs.

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Section: Discussionmentioning

confidence: 99%