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

Abstract

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.

Rice Bran, an Alternative Nitrogen Source for Acetobacter xylinum Bacterial Cellulose Synthesis

“…The results of rice bran content determination during incubation revealed a decrease in rice bran content with a longer time of incubation, showing significant differences among treatment times (p < 0.01). These results were in line with the result published by Supriyati et al (2015). The results hence confirmed the usage of rice bran as an energy source by the bacteria.…”

“…A further observation was that nitrogen retention of fermented rice bran increased significantly with longer incubation time (p < 0.01) (Schramm and Hestrin 1954;Supriyati et al 2015). The increment was ascribed to a higher diluted protein content, thus ascertaining the fact that fermentation increased the nutritive value of the substrate.…”

“…The crude protein content of the fermented substrate had been affected by the protein content of the raw material (Kim et al 2016). In view of this, the crude content could not be supportive enough for the multiplication of the bacteria, hence slowing the bacterial growth and cellulose synthesis due to low adaptation time (Supriyati et al 2015). Nevertheless, diluted protein of fermented rice bran increased with increasing incubation time (p < 0.01) (Todhanakasem et al 2014).…”

Effects of Dietary Supplementation of Fermented Rice Bran (FRB) or Fermented Broken Rice (FBR) on Laying Performance, Egg Quality, Blood Parameter, and Cholesterol in Egg Yolk of Hy-Line Brown Laying Hens

“…However, feed intake, egg weight, egg mass and feed conversion ratio did not differed among the treatments. Dietary supplementation of fermented rice bran has been reported improve BW gain and feed efficiency in broilers and pigs (Chu et al, 2011;Kang et al, 2015;Supriyati et al, 2015). The positive effects of fermented rice bran on growth performance of broiler chicken may be due to its high concentrations of protein, vitamin, minerals, complex carbohydrates, phytonutrients, phospholipids, essential fatty acids and more than 120 antioxidants (Saunders, 1985;Warren and Farrell, 1990;Ryan et al, 2011).…”

NUTRIENT CONTENT IMPROVEMENT OF TAPIOCA WASTE AND RICE BRAN AS INGREDIENTS TROUGH FERMENTATION USING Azospirillum sp. JG3

“…Secara umum, limbah agroindustri berpotensi digunakan sebagai bahan baku pakan ternak (Supriyati et al, 2014). Onggok dan dedak merupakan limbah agroindustri, hasil samping pembuatan tepung tapioka dan penggilingan padi.…”