Effects of brewer’s yeast on nutritional value and in vitro digestibility of rice bran

Abstract

The objective of this study was to evaluate nutritional value and digestibility (in vitro) of rice bran fermented with brewer’s yeast (BY) at 0, 10, 20 and 30% for 0, 1, 2, 3 and 4 wks. The result data concerning nutritional value showed that dry matter (DM), organic matter (OM) and fat (EE) of rice bran without BY (0-4 weeks) were in the range of 91.45-94.66, 93.03-93.89 and 16.11-16.96%, respectively, and significantly higher than that of the rice bran fermented with BY for 0-4 wks (P<0.05). Rice bran fermented with 30% BY (0-4 weeks) had highest (P<0.05) crude protein and was in the range of 22.99-23.57% and rice bran fermented with 30% BY (4 weeks) had lowest (P<0.05) NDF (24.40%). ADF of rice bran was increased (P<0.05) when fermented with BY. Furthermore, it was found that the DM and OM digestibility in in vitro of rice bran fermented with 30% BY at 4 wks were highest (P<0.05) which in the range of 81.74-82.66% and 83.19-84.17%, respectively.