Rice Bran

Introduction

By-product of the preparation of polished or glazed rice Oryza sativa L. It Consists principally of undersized and/or broken grains. Rice is the staple diet of many Asian countries. The rice nas a fibrous husk and a layer of bran which is polished off. Rice bran is usually a mixture of bran germ, with limited hulls added back.

Origin

Indian, Pakistan, S.E. Asia, S. America, with some production in the UK.

Nutritional Information

A variable product from different sources due to different processing methods and potential inclusion of husks. Husks should be minimised, with high levels raising the Ash value. They are low in energy, with an oil level of 2.0% and protein Pevels in the order of 15%. Rice bran expellers are higher in energy, with oil levels greater than 10% but are not widely available.

Colour/Texture

Silver brown fibrous meal.

Palatability

Poor.

Limits on Usage

Variablilty in analysis may restrict usage. Oil present can encourage soft carcass fat if fed at high levels. Oil may also interfere with Vitamin E availability.

Recommended Maximum Inclusion Rates %

Handling/Storage

Stores well as it contains natural antioxidants, except where it contains high oil levels + 2%.