Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation

S. H. Tan, D. V. Thomas, B. J. Camden, I. T. Kadim, P. C H Morel, J. R. Pluske

Research output: Contribution to journal › Article

3 Citations (Scopus)

Abstract

Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1% (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs, 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5% (p>0.10) in conjunction with decreased (p

Original languageEnglish
Pages (from-to)360-368
Number of pages9
JournalAsian-Australasian Journal of Animal Sciences
Volume13
Issue number3
Publication statusPublished - Mar 2000

Fingerprint

rice bran
Nutritive Value
Lipase
Chickens
nutritive value
broiler chickens
Fats
Enzymes
lipids
enzymes
digestibility
Oryza
Thailand
excreta
Soybeans
Zea mays
methylamphotericin B
soybeans
Diet
corn

Keywords

  • Apparent Metabolizable Energy
  • Broiler Chickens
  • Digestibility
  • Enzyme
  • Fat
  • Full-fat Rice Bran

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation. / Tan, S. H.; Thomas, D. V.; Camden, B. J.; Kadim, I. T.; Morel, P. C H; Pluske, J. R.

In: Asian-Australasian Journal of Animal Sciences, Vol. 13, No. 3, 03.2000, p. 360-368.

Research output: Contribution to journal › Article

Tan, SH, Thomas, DV, Camden, BJ, Kadim, IT, Morel, PCH & Pluske, JR 2000, 'Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation', Asian-Australasian Journal of Animal Sciences, vol. 13, no. 3, pp. 360-368.
Tan SH, Thomas DV, Camden BJ, Kadim IT, Morel PCH, Pluske JR. Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation. Asian-Australasian Journal of Animal Sciences. 2000 Mar;13(3):360-368.
Tan, S. H. ; Thomas, D. V. ; Camden, B. J. ; Kadim, I. T. ; Morel, P. C H ; Pluske, J. R. / Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation. In: Asian-Australasian Journal of Animal Sciences. 2000 ; Vol. 13, No. 3. pp. 360-368.
@article{e5d7caa8e81d41fd9199bb0b6be0f5e4,
title = "Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation",
abstract = "Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1{\%} (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs, 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5{\%} (p>0.10) in conjunction with decreased (p",
keywords = "Apparent Metabolizable Energy, Broiler Chickens, Digestibility, Enzyme, Fat, Full-fat Rice Bran",
author = "Tan, {S. H.} and Thomas, {D. V.} and Camden, {B. J.} and Kadim, {I. T.} and Morel, {P. C H} and Pluske, {J. R.}",
year = "2000",
month = "3",
language = "English",
volume = "13",
pages = "360--368",
journal = "Asian-Australasian Journal of Animal Sciences",
issn = "1011-2367",
publisher = "Asian-Australasian Association of Animal Production Societies",
number = "3",

}

TY - JOUR

T1 - Improving the Nutritive Value of Full-Fat Rice Bran for Broiler Chickens Using a Lipase-Based Enzyme Preparation

AU - Tan, S. H.

AU - Thomas, D. V.

AU - Camden, B. J.

AU - Kadim, I. T.

AU - Morel, P. C H

AU - Pluske, J. R.

PY - 2000/3

Y1 - 2000/3

N2 - Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1% (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs, 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5% (p>0.10) in conjunction with decreased (p

AB - Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1% (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs, 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5% (p>0.10) in conjunction with decreased (p

KW - Apparent Metabolizable Energy

KW - Broiler Chickens

KW - Digestibility

KW - Enzyme

KW - Fat

KW - Full-fat Rice Bran

UR - http://www.scopus.com/inward/record.url?scp=0034418157&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0034418157&partnerID=8YFLogxK

M3 - Article

VL - 13

SP - 360

EP - 368

JO - Asian-Australasian Journal of Animal Sciences

JF - Asian-Australasian Journal of Animal Sciences

SN - 1011-2367

IS - 3

ER -

Access to Document