Effect of different levels of rice bran processed by various techniques on performance of broiler chicks
| Autor: | A. Mujahid, I ul Haq, Musaddiq Asif, A Hussain Gilani |
|---|---|
| Rok vydání: | 2004 |
| Předmět: |
Extrusion cooking
Hot Temperature Antioxidant Food Handling medicine.medical_treatment Weight Gain Oryza Antioxidants Eating Starter medicine Animals Food science Pancreas Roasting biology Bran Chemistry digestive oral and skin physiology Broiler food and beverages Heart Organ Size General Medicine biology.organism_classification Diet Liver Animal Nutritional Physiological Phenomena Animal Science and Zoology medicine.symptom Chickens Weight gain Food Science |
| Zdroj: | British Poultry Science. 45:395-399 |
| ISSN: | 0007-1668 |
| DOI: | 10.1080/00071660410001730897 |
| Popis: | 1. Rice bran processed by extrusion cooking, roasting or pelleting and treated with antioxidant was used in broiler starter and finisher diets at various concentrations up to 500 g/kg. 2. Extrusion cooking gave the best performance, followed by roasting, while non-significant differences were observed between raw and pelleted bran. 3. Increasing the amount of rice bran in broiler diets resulted in significantly negative effects on growth performance. Non-significant differences were observed in mortality and dressing percentage due to different processes and concentrations of rice bran in the diet. Organ weights were significantly higher on raw and pelleted rice bran as compared to extruded and roasted bran. Liver and heart weights significantly increased with increasing contents of rice bran above 200g/kg, while pancreas weight increased with an addition of rice bran. 4. Treating the rice bran with antioxidant up to 250ppm had non-significant effects on broiler performance. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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