Method development to reduce the fiber content of wheat bran and rice bran through anaerobic fermentation with rumen liquor for use in poultry feed.

ABSTRACT:

Objective

Wheat bran (WB) and rice bran (RB) are the agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and the presence of anti-nutritional substances (e.g. β-glucans). The objective of this study was to develop a method to improve the quality of those brans by reducing the fiber content.

Methods

A two-step fermentation method was developed where the second fermentation of first fermented dry bran was carried out. Fermentation was performed at a controlled environment for 3 h and 6 h (n = 6). The composition of brans, buffer solution and rumen liquor was maintained in a ratio of 1:2:3, respectively. Brans were analyzed for dry matter, crude fiber (CF), acid detergent fiber (ADF), neutr

SUBMITTER: Debi MR 

PROVIDER: S-EPMC6409478 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature