Subject: rice bran; protein; digestibility
Year: 2018
Type: Article
Title: Estimation of protein digestibility in bran from different rice varieties.
Author: Andreevska, Danica
Author: Andov, Dobre
Author: Gjorgovska, Natasha
Author: Levkov, Vesna
Author: Menkovska, Mirjana
Author: Grigorova, Svetlana
Author: Dimitrovski, Trajche
Abstract: Rice is an important cereal crop in the Republic of Macedonia. The process of the post-production of paddy rice results in certain categories of products: brown rice (or cargo), white rice, broken rice, rice hull and rice bran as by-products, which have a wide variety of applications. The focus of our study was to estimate the protein digestibility in rice bran of 8 rice varieties (Prima riska – as standard, San Andrea, Onice, Gloria, Roma, Gala, Halilbey and Gönen). The protein digestibility was determined using in vitro method with pepsin dissolved in HCl. There was a statistically significant difference between the rice varieties in the digestibility of protein and in total fat. The protein digestibility of rice bran ranged from 81.79% in the Turkish variety Gönen to 88.58% in the Italian variety Gloria. These results suggest that rice bran is a good source of protein with good biological value and digestibility
Publisher: University Ss Ciril and Methodius in Skopje, Institute of Animal Science
Relation: Macedonian Journal of Animal Science
Identifier: oai:repository.ukim.mk:20.500.12188/15586
Identifier: http://hdl.handle.net/20.500.12188/15586
