Effect of autoclaving, hot‐water treating, parboiling and addition of ethoxy‐quin on the value of rice bran as a dietary ingredient for chickens

Autor:	C. G. Payne, F. H. Kratzer
Rok vydání:	1977
Předmět:	Ethoxyquin biology Bran digestive oral and skin physiology food and beverages General Medicine chemistry.chemical_compound Dietary ingredient chemistry biology.protein Animal Science and Zoology Trypsin inhibitor activity Food science Lipase Parboiling Food Science
Zdroj:	British Poultry Science. 18:475-482
ISSN:	1466-1799 0007-1668
Popis:	1. Three experiments of 3 or 4 weeks’ duration were conducted with broilers fed on diets containing 60% of rice bran treated in various ways. 2. Autoclaving rice bran for 3 to 20 min significantly improved its feeding value as measured by growth rate of chicks; bran from parboiled rice was equivalent to the autoclaved rice bran and was not further improved by autoclaving. 3. The growth inhibition of rice bran is not due to its trypsin inhibitor activity. 4. Lipase activity in rice bran was destroyed by autoclaving or parboiling and may be a useful index to predict the adequacy of treatment to improve growth. 5. The metabolisable energy of the rice bran samples was about 12.55 kJ/g and was not influenced by treatment. 6. Ethoxyquin did not improve growth of chicks fed on diets containing rice bran and was less effective than autoclaving or parboiling in preventing the development of rancidity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f43882b95e175ecf086b5327be8fe932 https://doi.org/10.1080/00071667708416387 Zobrazit plný text záznamu