• Journal of Animal Science and Technology
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• 제57권7호
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• pp.26.1-26.5
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• 2015

Background: Rice bran is a by-product of the rice-milling process, which remains largely underutilized; however, efficient processing treatments may improve its feeding value for chickens. This is of great economic and environmental importance, as this can lower the production costs, and offer an opportunity for valorization of a low-quality agricultural by-product, to a high-value feed source. Methods: This experiment was conducted to study the effect of extruded rice bran on performance and phosphorous (P) bioavailability in broiler chickens. In a completely randomized design, 200 seven-day-old broilers (Cobb 500) were allotted to five treatments with five replicates per treatment and 8 chicks per replicate, and fed with their respective diet during the starter (8 to 21 days) and grower (22 to 42 days) periods. Diets were a basal corn-soybean based diet (T1), or diets containing 20 % rice bran (T2), 30 % rice bran (T3), 20 % extruded rice bran (T4), or 30 % extruded rice bran (T5). Results: Birds feeding on T4 and T5 diets had a higher body weight gain and lower feed-to-gain ratio compared to those feeding on T2 and T3 diets (p < 0.05). Birds receiving diets containing extruded rice bran had higher total P availability and tibia ash content, as compared with those receiving diets containing un-extruded rice bran (p < 0.05). Relative weight of the pancreas was higher in birds receiving T2 and T3 diets. Conclusions: The results confirmed the beneficial effect of extrusion treatment of rice bran on performance and P availability in broilers. Up to 30 % extruded rice bran may be included in the broiler diet without apparent adverse effects on the performance.

• 한국식품영양과학회지
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• 제34권5호
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• pp.694-699
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• 2005

본 연구에서는 버터 대신 탄수화물계 지방대체제인 cornbran fiber를 여러 농도로 첨가하여 머핀을 제조하고 품질특성을 살펴보았다. 지방대체율이 증가할수록 머핀의 부피와 높이는 감소하였고 밝기를 나타내는 L값과 적색도를 나타내는 a값은 감소한 반면 b값은 다소 증가하였다 머핀의 기계적 조직감은 corn bran fiber 대체율이 증가할수록 대조 군보다 hardness, gumminess, springiness 및 brittleness가 증가하였다. 주사전자현미경 측정결과 지방 대체율이 증가함에 따라 머핀내 air cell의 크기가 감소하였고 치밀한 조직구조를 나타내었다. 관능적 특성에서 corn bran fiber로 $30\%$의 지방을 대체한 경우 전체적인 바람직성에서 대조군과 차이가 없는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 기존의 유지 대신 corn bran fiber를 지방대체제로 적정량 사용하여 머핀을 제조한다면 full-fat 머핀과 비교하여 질적으로 뒤지지 않으면서 지방과 열량이 감소된 건강지향적 효과를 기대할 수 있을 것이다.

• Journal of Crop Science and Biotechnology
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• 제10권2호
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• pp.79-85
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• 2007

Rice bran application just after transplanting has been increasingly practiced as an herbicide-substitute for organic rice production in Korea. However, this practice is frequently reported to be unsatisfactory in weed suppression. An experiment with five treatments that combines flooding depth, rice bran application dose, and herbicide treatment was done in the paddy field to evaluate whether rice bran application under deep flooding can lead to a successful weed control in compensation for the single practice of rice bran application. Rice bran was broadcasted on the flood water surface just after deep flooding of 8 to 10cm that was started at seven days after transplanting. In the shallow flooding plot without herbicide six weed species were recorded: Monochoria vaginalis, Echinochloa crus-galli, Ludvigia prostrate, Cyperus amuricus, Aneima keisak, and Bidens tripartite. Among the first four dominant weed species, deep flooding significantly suppressed the occurrence of Echinochloa crus-galli and Cyperus amuricus while did not suppress the occurrence of Monochoria vaginalis and Ludwigia prostrate. On the contrary, rice bran application under deep flooding suppressed significantly Monochoria vaginalis and Ludwigia prostrate while didn't exert an additional suppression of Echinochloa crus-galli and Cyperus amuricus compared to deep flooding alone. Rice bran application and deep flooding suppressed complimentarily all the six weed species to a satisfactory extent except for Monochoria vaginalis of which suppression efficacy was 31.9%. Deep flooding reduced the panicle number substantially by inhibiting the tiller production, increased the spikelet number per panicle slightly, and leaded to a lower rice grain yield compared to shallow flooding with herbicide. Rice bran application under deep flooding mitigated the panicle reduction due to deep flooding, increased the spikelets per panicle significantly, and thus produced even higher grain yield in the rice bran application of 2000kg $ha^{-1}$ as compared to the shallow flooding treatment with herbicide. In conclusion, this practice applying rice bran under deep flooding would be promising to be incorporated as an integral practice for an organic rice farming system.

• 한국식품영양학회지
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• 제6권1호
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• pp.47-52
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• 1993

In the present study, an attempt was made to investigate the effect of oleic acid on the autoxidation of the commercial rice bran oil. Rice bran oil samples with oleic acid at 0.1, 0.3 and 0.5% level were kept at 45 $\pm$ 0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The per oxide, acid and anisidine values of the rice bran oil with the oleic acid increased as compared with that of the rice bran oil without the oleic acid during the autoxidation. The induction period of the rice bran oil without the oleic acid, control was 19.8 days, while those of the rice bran oil with oleic acid at 0.1, 0.3 and 0.5% levels were 18.3 days, 16.8 days, and 15.5 days, respectively. In conclusion, it seemed that oleic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil.

• Journal of Microbiology and Biotechnology
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• 제20권3호
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• pp.525-531
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• 2010

This work was aimed at utilizing rice bran as a substrate for $\beta$-carotene production by Rhodotorula glutinis DM 28 under optimized conditions of solid-state fermentation. The biomass and $\beta$-carotene content of Rhodotorula glutinis DM 28 grown on rice bran as a sole substrate under solid-state fermentation were 54 g/kg rice bran and 1.65 mg/kg rice bran, respectively. Its biomass and $\beta$-carotene content, however, could be improved by 60% and 30%, respectively, using the Central Composite Design for the optimization of its cultivation conditions. The optimized conditions obtained were a pH of 5, a moisture content of 70% (w/w), and a carbon-to-nitrogen ratio of 4. Under these conditions, rice bran containing R. glutinis DM 28 had nutritional values of $\beta$-carotene, protein, and fat higher than those of rice bran alone. Yeast-grown rice bran could be suitable, therefore, to use as a $\beta$-carotene-enriched supplement in animal feeds.

• 한국식품조리과학회지
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• 제27권4호
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• pp.89-98
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• 2011

The physicochemical and sensory properties of kochujang added defatted rice bran powder were periodically examined during storage at 30$^{\circ}C$ for 45 days. The pH of kochujang added defatted rice bran powder increased gradually according to the added level, whereas pH decreased gradually during storage. But the acidity to be appeared opposite of pH. The L-, a and b-values of samples increased gradually according to the amount of added defatted rice bran powder, whereas they decreased gradually during storage. The salinity of samples decreased gradually according to the amount of added defatted rice bran powder and storage. Amino nitrogen content of kochujang added defatted rice bran powder was higher than that of the control during storage. Electron donating activities of kochujang added defatted rice bran powder increased gradually according to the amount added. As a result of the sensory evaluation, the 3% treatment was superior in color, aroma, and overall preference. The sensory evaluation revealed that adding 3% defatted rice bran powder was optimum for improving kochujang quality.

• 한국식품과학회지
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• 제37권5호
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• pp.746-750
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• 2005

본 연구는 식이섬유가 풍부하게 함유된 보리등겨 가루를 빵 제조에 첨가하여 식이섬유가 강화된 빵을 개발 하고자 하였다. 빵의 일반성분은 보리등겨 첨가량이 증가할수록 조단백과 회분 등의 함량이 증가하였으며, 색차는 빵의 내부와 외부에서 똑같이 보리등겨의 함량이 증가할수록 색차가 대조구에 비해 어두워졌다. 식이섬유함량은 보리등겨 가루가 5% 첨가된 빵에서 대조구에 비해 2배 이상 많은 것으로 확인되었다. 빵의 texture특징으로 보리등겨 가루가 첨가될수록 빵이 단단해졌으며 빵의 부피가 감소되었다. 관능평가를 통해 5%의 보리등겨 가루 첨가구는 대조구인 밀가루만을 이용한 빵과 그 유의차가 크지 않았으나, 10%와 15%는 관능평가 점수가 낮아지는 것을 보여 주어 보리등겨를 첨가한 빵 제조시 보리등겨 가루의 첨가량은 5% 정도까지가 적정량임을 알 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권6호
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• pp.847-854
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• 2015

The objective of this study was to determine the effects of graded inclusions of wheat bran (0%, 9.65%, 48.25% wheat bran) and two growth stages (from 32.5 to 47.2 kg and 59.4 to 78.7 kg, respectively) on the apparent ileal digestibility (AID), apparent total tract digestibility (ATTD) and hindgut fermentation of nutrients and energy in growing pigs. Six light pigs (initial body weight [BW] $32.5{\pm}2.1kg$) and six heavy pigs (initial BW $59.4{\pm}3.2kg$) were surgically prepared with a T-cannula in the distal ileum. A difference method was used to calculate the nutrient and energy digestibility of wheat bran by means of comparison with a basal diet consisting of corn-soybean meal (0% wheat bran). Two additional diets were formulated by replacing 9.65% and 48.25% wheat bran by the basal diet, respectively. Each group of pigs was allotted to a $6{\times}3$ Youden square design, and pigs were fed to three experimental diets during three 11-d periods. Hindgut fermentation values were calculated as the differences between ATTD and AID values. For the wheat bran diets, the AID and ATTD of dry matter (DM), ash, organic matter (OM), carbohydrates (CHO), gross energy (GE), and digestible energy (DE) decreased with increasing inclusion levels of wheat bran (p<0.05). While only AID of CHO and ATTD of DM, ash, OM, CHO, GE, and DE content differed (p<0.05) when considering the BW effect. For the wheat bran ingredient, there was a wider variation effect (p<0.01) on the nutrient and energy digestibility of wheat bran in 9.65% inclusion level due to the coefficient of variation (CV) of the nutrient and energy digestibility being higher at 9.65% compared to 48.25% inclusion level of wheat bran. Digestible energy content of wheat bran at 48.25% inclusion level (4.8 and 6.7 MJ/kg of DM, respectively) fermented by hindgut was significantly higher (p<0.05) than that in 9.65% wheat bran inclusion level (2.56 and 2.12 MJ/kg of DM, respectively), which was also affected (p<0.05) by two growth stages. This increase in hindgut fermentation caused the difference in ileal DE (p<0.05) to disappear at total tract level. All in all, increasing wheat bran levels in diets negatively influences the digestibility of some nutrients in pigs, while it positively affects the DE fermentation in the hindgut.

• 한국축산식품학회지
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• 제31권3호
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• pp.339-348
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• 2011

Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

• 한국축산식품학회지
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• 제29권2호
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• pp.260-268
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• 2009

This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.