Effect of Rancidity on the Feeding Value of Rice Bran for Chickens

Rice bran that was allowed to become rancid and was fed to chicks at 60% of the diet reduced growth more than fresh rice bran or a stored sample in which rancidity was retarded by the addition of ethylenediaminetetraacetate (EDTA). The EDTA had no effect on rice bran that was already rancid or in which the lipase activity had been destroyed by autoclaving. There was no significant difference in the taste of the thigh or skin samples of fryers fed stock mash or the diets in which the rice bran was fresh, rancid, or stored with EDTA added. Thiobarbituric acid reactive compounds were also similar in the fat of the skin and adipose tissue of these birds. Metabolizable energy values of fresh and rancid rice bran were similar as determined with adult male chickens.