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Nutritional Value of Rice Bran Fermented by Aspergillus niger and Its Effect on Nutrients Digestibility of Broiler Chickens

Fenny R. Wolayan and Jet Saartje Mandey
Animal Husbandry Faculty, Sam Ratulangi University, Manado 95115, North Sulawesi, Indonesia
Abstract—This study was conducted to determine the effect of rice bran fermentation product in diet to the nutrients digestibility of broiler chickens. Eighteen adult broiler chickens CP 707 35 days of age were conducted in metabolic cage, each treatment placed 4 chickens. The design of the research used was a complete randomized design with 4 treatments and 5 replications. The treatments were applied as follows: R0 = ration with non-fermented rice bran content, R2 = ration with 20% fermented rice bran, R3 = ration with 30% fermented rice bran and R4 = ration with 40 % fermented rice bran. The experiment was done with standard total excretion collection method. The excreta collection is weighed daily and dried in an oven at 55° C. Ration and excreta were chemically analyzed. The parameters were protein, crude fibre, Ca and P digestibility. The results showed that the rice bran fermented with Aspergillus niger increased the protein content (9.70 -13.07%) and crude fiber (20.79), calcium (0.22 - 0.31) phosphorus (0.22 -0.31). The addition of fermented rice bran rice real (P>0.05) fiber protein digestibility. crude fiber, calcium, and phosphorus. Treatment of 20% rice bran fermentation product in the best rations.
 
Index Terms—rice bran, fermentation, broilers, digestibility, nutritional value

Cite: Fenny R. Wolayan and Jet Saartje Mandey, "Nutritional Value of Rice Bran Fermented by Aspergillus niger and Its Effect on Nutrients Digestibility of Broiler Chickens," Journal of Advanced Agricultural Technologies, Vol. 6, No. 1, pp. 53-56, March 2019. Doi: 10.18178/joaat.6.1.53-56
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