Cholesterol reduction and feed efficiency enhancement in broiler through the inclusion of nutritionally improved fermented rice bran
Shuvo, Abdullah Al Sufian | Rahman, Md Shafiar | Al-Mamum, Mohammad | Islam, Khan Md Shaiful
This study investigated the effects of fermentation on nutritional quality improvement of rice bran and their influence on broiler growth performance and cholesterol reduction. Inoculum and rice bran were mixed in a 1:1 ratio for fermentation at 39℃ for 48 h, and proximate analysis was performed to determine amino acid content. In total, 120-day-old chicks (BAU Bro White) were randomly divided into 3 groups with 4 replications (10 birds in each replication). Unfermented rice bran was administered to the control group (C), 10% fermented (only rumen inoculum used) rice bran was administered to the F group, and 10% fermented rice bran (5% molasses added with rumen inoculum) was administered to the MF group. Rations were prepared and provided ad libitum to broilers for 35 d, and broiler blood samples were collected on the 35th day. Fermentation increased the crude protein content of fermented rice bran by 17.21 and 24.59% in the F and MF groups, respectively. Fiber content was reduced by 14.29 and 24.10% in the F and MF groups, respectively. Phytate phosphorus content also reduced in both fermented groups. FCR was low in the F and MF groups. Blood cholesterol level reduced by 22.89 and 13.09% in F and MF groups, whereas blood albumin content was increased by 24.15 and 14.61% in F and MF groups, respectively. Therefore, fermentation improves the nutritive value of rice bran, and inclusion of fermented rice bran in broiler rations enhances broiler growth performance and reduces their blood cholesterol levels.
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