September 2004, Volume 10 No. 2


Amino Acid Digestibility of Chemically Treated and Extruder Cooked Defatted Rice Polishing

Anjum Khalique1, Khalid Parvez Lone2, Talat Naseer Pasha1 & Allah Ditta. Khan3

1 Department of Animal Nutrition, University of Veterinary and Animal Sciences, Lahore-54000, Pakistan
2 Department of Zoology, University of the Punjab, Lahore, Pakistan
3 Biotechnology & Food Research Center, PCSIR Laboratories Complex, Lahore- 54600, Pakistan

Rice polishing is a by-product of rice milling. It is a good source of energy and an assortment of amino acids. The anti-nutritive factors associated with rice polishing reduce the availability of amino acids and other nutrients to poultry. Defatted rice polishing (DRP) was chemically treated with 0.4N HCl and 6% H2O2 solutions by soaking in ratio of 1:1.5. After the chemical treatments, one portion of each was further cooked with an extruder cooker maintained at 130oC for 10 seconds. The amino acid digestibility trial of untreated and treated DRP was done using precision fed cockerel assay. Thirty White Leghorn cockerels of 24 weeks of age, having uniform weight, were selected for the experiment and divided into five groups of six cockerels each. Three birds in each group were force-fed treated DRPs @ 25g per bird through crop intubation with the help of a funnel and plunger passed via the oesophagus. The other three were kept without feed throughout the experimental period to measure the endogenous amino acids excreted in the faeces. The excreta voided during 24 hours following force-feeding was collected at 12-hour intervals. The excreta of different groups were weighed, oven-dried and used for amino acid analysis. The results indicated that chemical or chemical plus extrusion cooking decreased the total amino acids present in DRP. The content of several amino acids were reduced as a result of chemical treatment. Further reduction of the amino acid content was observed when the chemically treated DRP were subjected to extrusion cooking. However, the acid (0.4N HCl), acid plus extrusion cooking and 6% H2O2 treatments improved the amino acid digestibility. On the other hand, treating DRP with 6% H2O2 plus extrusion cooking reduced the amino acids digestibility.

Full Article >>

March 1995, Vol1 No.1
September 1995, Vol1 No.2
March 1996, Vol2 No.1
September 1996, Vol2 No.2
March 1997, Vol3 No.1
September 1997, Vol3 No.2
December 1998, Vol4 No.1&2
December 1999, Vol5 No.1&2
March 2000, Vol6 No.1
September 2000, Vol6 No.2
Mar/Sept 2001, Vol7 No.1&2
March 2002, Vol8, No.1
September 2002, Vol8, No.2
March 2003, Vol9 No.1
September 2003, Vol9 No.2
March 2004, Vol10 No.1
September 2004, Vol10 No. 2
2005, Vol 11 No.1
2005, Vo l11 No.2
2006, Vol 12 No.1
2006, Vol 12 No.2
2007, Vol 13 No.1
2007, Vol 13 No.2
March 2008, Vol 14 No.1
2008, Vol 14 No.2
2009, Vol 15 No.1
2009, Vol 15 No.2
2010, Vol 16(1)

2010, Vol 16(2)

2010, Vol 16(3)

2011, Vol 17(1)

2011, Vol 17(2)

2011, Vol 17(3)

2012, Vol 18(1)

2012, Vol 18(2)

2012, Vol 18(3)

2013, Vol 19(1)

2013, Vol 19(2)

2013, Vol 19(3)

2014, Vol 20(1)

2014, Vol 20(2)

2014, Vol 20(3)

2015, Vol 21(1)

2015, Vol 21(2)

2015, Vol 21(3)

2016, Vol 22(1)

2016, Vol 22(2)

2016, Vol 22 Supplement

2016, Vol 22(3)

2017, Vol 23(1)

2017, Vol 23(2)

2017, Vol 23(3)

2018, Vol 24(1)