Indian Journal of Animal Research

  • Chief EditorK.M.L. Pathak

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Indian Journal of Animal Research, volume 52 issue 2 (february 2018) : 254-259

Effect of Purple Glutinous rice bran supplementation on performance, oxidative status and lipid oxidation in broiler

M. Punyatong, W. Tapingkae, N. Pripwai, W. Laenoi
1<p>Department of Animal and Aquatic Science,&nbsp;Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand.</p>
Cite article:- Punyatong M., Tapingkae W., Pripwai N., Laenoi W. (2017). Effect of Purple Glutinous rice bran supplementation on performance, oxidative status and lipid oxidation in broiler . Indian Journal of Animal Research. 52(2): 254-259. doi: 10.18805/ijar.v0iOF.8478.

This study investigated the effect of purple glutinous rice bran (PRB) supplementation on performance, oxidative status and lipid oxidation in broiler. Two hundred male day old broiler chickens were randomly assigned to 5 groups of 40 birds each. Each treatment, fed the basal corn-soybean diets containing 0%, 3%, 6%, 9% and 12% of purple glutinous rice bran (PRB). Diets were formulated separately for starter and finisher phases (day 0 to 21 and day 22 to 42). Oxygen radical absorbance capacity (ORAC) in PRB supplemented groups were higher than rice bran group and depend on the supplement dose of PRB. PRB supplementation (6%, 9% and 12%) increased (P<0.05) weight gain (WG), average daily gain (ADG) and decreased (p<0.05) feed conversion ratio (FCR) compared to control group. Malondialdehyde (MDA) levels in serum from the PRB groups were lower than control group (P<0.05). Glutathione (GSH) levels in serum of PRB groups (6%, 9% and 12% PRB) were higher than control group (P<0.05). However, there were no difference between 3% PRB and control groups. No difference of lipid oxidation in breast meat after storage between PRB supplemented groups with control group (P>0.05). This study indicated that PRB supplementation in diet had positive effects on performance and oxidative status of broiler chickens but had no effect on lipid oxidation in breast meat storage.

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