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Swine Nutrition and Feed Technology
Asian-Australasian Journal of Animal Sciences 2006;19(2): 209-216.
https://doi.org/10.5713/ajas.2006.209    Published online December 7, 2005.
Treatments Effect on Biological Values of Defatted Rice Polishings
A. Khalique, K. P. Lone, A. D. Khan, T. N. Pasha
Defatted rice polishings (DRP) was subjected to chemical treatments i.e., 0.4 N HCl, and 6% H2O2, with or without physical treatment i.e. extrusion cooking. The treated DRP was evaluated chemically and biologically using male broiler chicks (108) of approximately uniform weight, selected out of 220 chicks, previously fed on commercial diets for 7 days as a settlement period. The chicks were then divided into 36 experimental units of 3 chicks each. Each experimental diet was randomly allotted to three experimental units and fed for 10 days to broiler chicks. The experimental diets were designated as A (Commercial), B (10% HCl treated DRP), C (20% HCl treated DRP), D (10% HCl plus extruded DRP), E (20% HCl plus extruded DRP), F (10% H2O2 DRP) and G (20% H2O2 DRP), H (10% H2O2 plus extrusion DRP) and I (20% H2O2 plus extrusion DRP), J (10% untreated DRP), K (20% untreated DRP) and L (Protein free). The birds fed on diet L were used to measure the endogenous nitrogen loss. The biological evaluations of diets containing differently treated DRP were compared with a commercial feed and feeds containing untreated defatted rice polishings. It was observed that these treatments liberated bound nutrients, making them more accessible to the normal digestive enzymes and increased their apparent nutrient availability. This process probably also detoxified the anti-nutritive factors i.e. phytates, lectin, trypsin inhibitor present in DRP. The results of the feeding trials revealed that diets containing 6% H2O2 treated DRP showed better weight gain, feed consumption and utilization, protein efficiency and digestibility, biological value and net protein utilization than all other treatments.
Keywords: Defatted Rice Polishings; Chemical Treatments; Extrusion Cooking; Broiler Chicks; Biological Values
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