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Palatability Level of Dried Rice as an Alternative Feed Ingredient to Subtitute Corn and Rice Bran

Palatability Level of Dried Rice as an Alternative Feed Ingredient to Subtitute Corn and Rice Bran

Rusli Tonda1, Lili Zalizar1*, Wahyu Widodo1, Roy Hendroko Setyobudi1, David Hermawan1, Damat Damat1, Zane Vincēviča-Gaile2, Irum Iqrar3, Trias Agung Pakarti4,5, Shazma Anwar6 and Wirawan Wira7

1University of Muhammadiyah Malang, Jl. Raya Tlogomas No.246, Malang 65144, Indonesia; 2University of Latvia, Jelgavas Street 1, Room 302, Riga LV-1004, Latvia; 3University of Lahore, 1-Km Defence Road, 54000 Lahore, Pakistan; 4University of Brawijaya, Jl. Veteran, Malang 65145, Indonesia; 5Mayantara School, Jl. Puncak Mandala No.40A, Malang 65146, Indonesia; 6University of Agriculture Peshawar, 25130, Khyber Pakhtunkhwa, Pakistan; 7Tribhuwana Tunggadewi University, Jl. Telaga Warna, Malang 65144, East Java, Indonesia.

*Correspondence | Lili Zalizar, University of Muhammadiyah Malang, Jln. Raya Tlogomas No.246, Malang 65144, Indonesia; Email: 


Indonesia is among the highest organic waste-generating countries, with an average of 12 × 106 t yr–1. After being processed, organic waste is highly potential to contribute to animal farming, and “aking rice” is one such product. After cleaning and rinsing, rice remains are sundried to reach a water content of < 14 %. However, no literature or findings are yet to discover whether “aking rice” is palatable for poultry. Therefore, this study is focused on determining “aking rice” palatability to see its chance to substitute corn and rice bran with an experimental design of three replications employing three treatments of corn (T1), “aking rice” (T2), and rice bran (T3). Broiler chickens aged 35 d with an average body weight of 1 870 g were involved – each treatment unit was of three, making a total of 27 chickens. Data gained from the experiment were run through one-way ANOVA, followed by an LSD test should any differences in the treatments occur. The result showed that consumption on T2 (59.89 g) was higher than on T1 (42.19 g) and T3 (9.22 g). As of feeding duration, T2 (680 s) was also higher than T1 (610 s) and T3 (140 s). Conclusively, “aking rice” has a better palatability rate than corn and rice bran, making it feasible for recommendation as a substitute for the other two base feed materials.

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Sarhad Journal of Agriculture


Sarhad Journal of Agriculture, Vol.40, Iss. 1, Pages 01-262


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