ORIGINAL PAPER
The effects of different processing methods on the estimated nutritional value of rice bran according to the NRC-2001 Model or DVE/OEB System
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1
College of Animal Science and Technology, Northeast Agricultural University,
150030 Harbin, P.R. China
2
College of Food and Biotechnolgy,
Qiqihar University, 161006, P.R. China
3
West Central Research and Outreach Center, University of Minnesota,
56267 MN, USA
Publication date: 2012-09-14
Corresponding author
Y. G. Zhang
College of Animal Science and Technology, Northeast Agricultural University,
150030 Harbin, P.R. China
J. Anim. Feed Sci. 2012;21(3):503-520
KEYWORDS
ABSTRACT
Four dairy cows fitted with ruminal and T-shaped duodenal cannulas were used to investigate the effects of processing methods on the nutritional value of rice bran and to compare the potential nutrient supply according to the NRC-2001 model or the DVE/OEB system. Three different types of processed rice bran (puffed rice bran, PRB; expeller rice bran, ERB; solvent-extracted rice bran, SRB) and unprocessed rice bran were chosen as materials. The results showed that the ERB and SRB protein concentrations were higher (P<0.05) than in unprocessed rice bran. According to the DVE/OEB system and the NRC-2001 model, the small intestine-absorbable protein contents (DVE or MP) in SRB and ERB were higher than in unprocessed rice bran (RB) (P<0.05). The nutritional values of rice bran were highly associated with the processing methods. The degraded protein balance (OEB) and the predicted absorbable small intestine protein (ASIP) using the NRC-2001 model were consistent with those using the DVE/OEB system.
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