Rice bran is a by-product of processed rice.
Rice is grown mainly in New South Wales, Victoria and Western Australia for the human food industries. Rice bran is the outer layer of the brown rice grain and is a by-product of the processing of white rice.
Rice bran contains a high percentage of oil (14 to 18 percent). This high percentage of oil presents storage problems due to rancidity. The rancidity is caused by a lipolytic enzyme present in the bran that becomes active during processing, causing the free fatty acid content of the oil to increase rapidly.
An advantage of the high oil content is the high level of linoleic acid present, which is particularly important in diets for laying hens.
Rice bran is also a good source of B-vitamins.
DIRECTIONS FOR USE
- Rice bran can be fed to pigs, poultry, cattle, sheep and horses as part of a balanced diet. It can also be used as a binder in pelleted feeds.
- However the level of inclusion in pig finisher diets is limited due to the oil content which may cause soft fat if the level exceeds 30 percent of the diet. It is advisable, in the final weeks of fattening to reduce the level of rice bran in the diet.
- Being high in linoleic acid, adding rice bran to laying hen feed has been shown to improve egg weight and egg gradings.
SUGGESTED MAXIMUM INCLUSION RATES IN TOTAL DIET
|SPECIES||MAX. INCLUSION RATES|
|PIGS – Weaner||10%|
|PIGS – Grower||15%|
|PIGS – Finisher||15%|
|PIGS – Breeder||20%|
|POULTRY – Layer||20%|
|POULTRY – Broiler||15%|
The free fatty acid contents of rice bran can cause storage problems due to rancidity. Apart from extracting the oil, the rancidity process can be delayed by heating or drying immediately after milling.
Refer to M. Evans1.