Calcium, phosphorus, and phytic acid of fermented rice bran

Abstract Rice bran is one of the ingredients for poultry feed and is usually used in up to 10% of chicken feed. The restricted utilization of rice bran stems from its elevated levels of crude fiber (24.43%) and phytic acid (6.9%). Fermentation offers a means to diminish the amounts of crude fiber and phytic acid present. The fermentation requires carbon as an energy source for microorganisms. Palmyra sap (PS) can be used as a carbon source. PS is a local resource in East Nusa Tenggara that can be used as an additive. The objective of this study is to investigate the impact of fermentation duration, along with the addition of 10% palmyra sap, on the calcium, phosphorus, and phytic acid levels in rice bran. A complete random design was used, comprising three treatments with five replications for each. These treatments included: DN0 (no fermentation), DN6 (6 days of fermentation), and DN12 (12 days of fermentation). The parameters measured were the content of calcium, phosphorus, and phytic acid. The data underwent analysis using variance analysis followed by Duncan’s multiple range test. The findings indicated that fermentation durations led to a reduction in calcium and phytic acid levels, with no notable impact on the phosphorus content in rice bran. Specifically, the 12-day fermentation period yielded the lowest phytic acid content in rice bran.