Enhancing phosphorus bioavailability in rice bran and wheat bran through fermentation with rumen liquor

Abstract

Rice bran (RB) and wheat bran (WB) are two agro-industrial by-products, generated during the processing of rice and wheat grain and are widely used as a poultry feed in many developing countries. However, their use in poultry diets is limited by their high fiber and presence of anti-nutritional factors, particularly phytate phosphorus, which reduces nutrient availability specially phosphorus. Therefore, this study aimed to reduce phytate phosphorus and increase available phosphorus content of RB and WB through fermentation with rumen liquor (RL). Fermentation was carried out by mixing bran with buffer solution, and diluted RL at ratios of 1:1.5:0.5 and 1:1.5:1 corresponding to 50% and 100% RL inclusion levels, respectively for 12, 24, 48 and 72 h with maintaining an appropriate environment for fermentation. The best result was obtained after 48 h and 72 h fermentation for both 50% and 100% RL. Total phosphorus increased 41% for RB and 27% for WB after 72 h with 100% RL (p<0.05). However, after 12 h of fermentation, phytate phosphorus started to reduce with increasing fermentation duration, and it was decreased 57% for RB and 44% for WB after 72 h with 100% RL (p<0.05). The available phosphorus level was also increased from 0.372% to 1.202% for RB and from 0.285% to 1.077% for WB after 72 h with 100% RL. Phytate phosphorus decreased, while available phosphorus increased with increasing fermentation time (p<0.05). These improvements enhance the nutritional value of RB and WB, making them more suitable and potentially cost-effective ingredients for poultry feed.