51. Effect of Storage Time on the Rancidity and Metabolizable Energy of Rice Polishing in Poultry
- Author
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Makhdoom Abdul Jabbar, Talat Naseer Pasha, F. M. Khattak, and D. R. Khan
- Subjects
Antioxidant ,Chemistry ,Thiobarbituric acid ,medicine.medical_treatment ,Summer season ,chemistry.chemical_compound ,Feeding force ,medicine ,Animal Science and Zoology ,Laboratory assay ,Food science ,Management practices ,Feces ,Food Science - Abstract
The storage of rice polishing (RP) with and without addition of antioxidant for sixteen weeks and its effect on rancidity and metabolizable energy values during the summer season was determined. Fifteen Single Comb White Leghorn cockerels of approximately uniform age and weight were procured and kept in metabolic cages under standard feeding and management practices. Five force feeding trials were conducted. In the first trial, fresh RP with 0 weeks of storage (diet 1 and 2) was used followed by four feeding trials with 4 (diet 3, 4), 8 (diet 5, 6), 12 (diet 7, 8), and 16 (diet 9, 10) weeks of storage of RP. The same birds were used in all trails. The birds were fasted for a period of 21 h, followed by force feeding of 20 g of RP with and without antioxidant for all storage periods. The control/fasting group was also maintained to measure endogenous fecal losses. Excreta were collected after 48 h for the determination of AME and TME values of RP. Along with the biological trials, laboratory assay of the RP stored with and without antioxidant was conducted to measure the extent of rancidity in terms of Thiobarbituric acid value (TBA). The TBA values were affected (p
- Published
- 2008
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