Effect of feeding fermented (Saccharomyces cerevisiae) de-oiled rice bran in broiler growth and bone mineralization
Mst. Azrinnahar, Md. Nazmul Islam, Abdullah Al Sufian Shuvo, A. K. M. Ahsan Kabir, Khan Md Shaiful Islam
Abstract
The present study was conducted to investigate the changes of the nutritive value of yeast (Saccharomyces cerevisiae) fermented De-oiled rice bran (DORB) and its impact on broiler growth and mineralization in bone. DORB was fermented using 2.0% yeast at 60% moisture content for 24 h in an anaerobic condition. Except control (C), only yeast fermented group (F), for the fortification of nutrient in the fermentation medium 2% urea, 10% flour, 2% urea and 10% wheat flour were supplied in FU, FF, FFU respectively. After 24 h anaerobic fermentation pH, proximate components and amino acid profile were determined. A number of 150 day old broiler chicks (Cobb 500) were distributed into five dietary groups eg, Control (unfermented DORB), Fermented DORB added groups (F, FU, FF, FFU). 8% Fermented or unfermented DORB was added in each dietary groups. Each dietary group had 5 replications (having 6 birds in each replication). After 28 days of feeding trial birds from each replication were slaughtered to collect blood sample and tibia. Highest pH (P < 0.05) reduction was occurred in FF group. Fiber and Phytate-P level were decreased in all the fermented groups compare to the control group (P < 0.05). Feed conversion ratio was lower (P < 0.05) in FF (1.73) than the other groups. Tibia ash was increased in fermented groups than unfermented group (P < 0.05). It could be concluded that the fermentation of DORB using yeast adding urea, wheat flour or both caused desirable chemical changes and this changes have positive effect on growth performance, bone mineralization in broiler.