Abstract 567

Zombade,-SS; Ichhponani,JS

Dep. Animal Science, Punjab Agricultural Univ., Ludhiana, India.

Journal-of-the-Science-of-Food-and-Agriculture. 1983, 34: 8, 783-788; 20 ref.

Raw, parboiled, stabilised and deoiled rice bran had wide differences in the oil, fibre, ash and available carbohydrate contents. Free fatty acids in extracted fat were 50.1, 27.8 and 16.3%, respectively, in the 1st 3 brans. Palmitic, oleic and linoleic acids constituted about 94.5% of the total fatty acids. In trials with chicks the average metabolisable energy of the brans was 12.34, 11.67, 12.11 and 9.08 MJ/kg DM, respectively. The bodyweight gain of broiler chicks over a period of 6 weeks was depressed by 183, 79, 49 and 200 g when the respective brans was increased from 20 to 40% in the diet. However, the food and protein conversions were significantly depressed at both levels of rice bran in the diets.