Digestibility and net energy prediction of rice by products determined with piglets

The combination of large amounts of carbohydrates in the broken rice grains with the proteins and lipids of rice bran and black soybean okara resulted in an extruded product of

The addition of toasted rice bran, broken rice flou and soybean okara in the formulation of sweet biscuits, when compared to standard commercial, resulted in a product with

The methods under study differed mainly in the mass of the sample, solvent, time, and temperature used for the extraction of γ -oryzanol and the separation of impurities

Regarding the digestibility of the test ingredients (Table 3), control diet of dry matter, gross energy and crude protein were higher for DRB+Phy and Dephytinised DRB than

The aim of this study was to determine endogenous losses and true total digestibility of phosphorus (P) in piglets fed with diets containing rice bran (RB), and supplemented or

Digestibility coefficient of dry matter (DM), crude protein (CP), gross energy and phosphorus of corn, sorghum and wheat bran by silver catfish ( R.. ²DE=

Table 4 - Chemical composition of cakes made with rice flour and Brazilian pine seeds flour blends compared to gluten-free cake prepared with rice flour, corn flour, potato starch

The content of moisture, proteins, lipids and ashes of by-products (grape marc, grape marc flour and parboiled rice bran) and cookies (formulation with better