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Research Article Open access CC BY 4.0

Nutritional and Anti-nutritional Compositions of Rice Bran as a Potential Animal Feed

Shehu Isah, Joe Okosun

International Research Journal of Pure and Applied Chemistry · pp. 1–6 · Published 18 Oct 2023

10.9734/irjpac/2023/v24i6835

Abstract

Rice bran, a byproduct of rice milling, is a valuable ingredient in animal feed formulations, particularly poultry feed, due to its high energy content, nutritional benefits, and ability to meet bird protein requirements. Rice bran, analyzed according to AOAC standards, is rich in energy, protein, and minerals like calcium, phosphorus, and potassium, essential for poultry health. Its high-fat profile, with higher unsaturated fatty acids, has positive effects on poultry health, including improved egg quality, enhanced immune function, and reduced disease incidence. Rice bran has a moisture content of 4.3338% and a crude  fibre content of 16.3675%. It has a total ash content of 18.8126% and a crude fat content of 12.0354%, 12.3676%, and 12.6180%. The compositions of rice bran were compared favourably to commercial feed formulations for starter, grower, and finisher meals. The crude fat content is 12.0354%, 12.3676%, and 12.6180%, while the crude protein content is 26.2688%, 27.5813%, and 21.8906%. The carbohydrate contents are 41.2677%, 41.8456% and 49.4032% and the total ash content was measured at 10.4377%, 6.3672% and 4.4905%. The rice bran's trace mineral composition includes calcium, magnesium, potassium, phosphorus, sodium, iron, and copper. Heavy metals like lead and cadmium are below the detection limit of the M5 Thermo Scientific atomic absorption Spectrometer. The anti-nutrient composition includes anthraquinones, phenolics, tannins, saponins, and phytic acid. Rice bran in poultry feed formulations enhances nutritional needs and outperforms commercial feeds. In addition, to increase nutrient availability, it is necessary to add a phytase enzyme in order to break down phytic acid.

Anti-nutritional rice bran nutritional compositions nutritional component dietary fibre whole grain rancidity rancidification functional properties chemical composition proximate analysis nutritional values functional food

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