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

Debi, Momota Rani; Wichert, Brigitta A; Liesegang, Annette (2019). Method development to reduce the fiber content of wheat bran and rice bran through anaerobic fermentation with rumen liquor for use in poultry feed. Asian-Australasian journal of animal sciences, 32(3), pp. 395-404. Asian-Australasian Association of Animal Production Societies 10.5713/ajas.18.0446

[img]
Preview
Text
ajas-18-0446.pdf - Published Version
Available under License Creative Commons: Attribution (CC-BY).

Download (1MB) | Preview

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), neutral detergent fiber (NDF), and acid detergent lignin (ADL) content. Celluloses and hemicelluloses were calculated from the difference of ADF-ADL and NDF-ADF, respectively. Samples were compared by two-factor analysis of variance followed by Tukey's multiple comparison tests (p<0.05). RESULTS CF %, ADF % and cellulose tended to decrease and NDF % and hemicellulose content was reduced significantly (p<0.05). After the 1st fermentation step, NDF decreased 10.7%± 0.55% after 3 h vs 17.0%±0.78% after 6 h in case of WB. Whereas, these values were 2.3%± 0.30% (3 h) and 7.5%±0.69% (6 h) in case of RB. However, after the 2nd fermentation step, the decrease in the NDF content amounted to 9.1%±0.72% (3 h), 17.4%±1.13% (6 h) and 9.3%±0.46% (3 h), 10.0%±0.68% (6 h) in WB and RB, respectively. Cellulose and hemicellulose content was reduced up to 15.6%±0.85% (WB), 15.8%±2.20% (RB) and 36.6%±2.42% (WB), 15.9%±3.53% (RB), respectively after 2nd fermentation of 6 h. CONCLUSION Two-step fermentation process improved the quality of the brans for their use in poultry feed.

Item Type:

Journal Article (Original Article)

Graduate School:

Graduate School for Cellular and Biomedical Sciences (GCB)

Subjects:

500 Science
500 Science > 590 Animals (Zoology)

ISSN:

1011-2367

Publisher:

Asian-Australasian Association of Animal Production Societies

Language:

English

Submitter:

Edith Desideria Imthurn

Date Deposited:

25 Jun 2019 15:32

Last Modified:

24 Oct 2019 03:59

Publisher DOI:

10.5713/ajas.18.0446

PubMed ID:

30208689

Uncontrolled Keywords:

Developing Countries Fibrous Feed Nutritive Value Poultry Nutrition Two-step Fermentation

BORIS DOI:

10.7892/boris.130114

URI:

https://boris.unibe.ch/id/eprint/130114

Actions (login required)

Edit item Edit item
Provide Feedback