DEGRADATION OF PHYTATE IN THE RICE BRAN BY Aspergillus ficuum AND ITS EFFECT ON THE BIOLOGICAL VALUE OF CALCIUM AND PHOSPHOROUS IN CHICIEN

Abstract

The research was conducted to evaluate the efiect of fermentation by Aspergillus ficuum on the biological value of Calcium (Ca) and Phosphorous (P) of rice bran in the chicken. In experiment 1, the phytase-producing Ability of Aspergillus ficuum was tested; the mold produced 2.529 Activity Unit (AU) of phytase when grown for 88 hours in rice bran medium Ln Experiment 2, in vitro and in viva studies using cock and broilers were carried out on rice bran before and afler fermented utilizing Aspergillus ficuum. Fermentation of rice bran reduced phytate by about 83.25 %. In vivo study showed that the Ca and P retenfions of fermented rice bran (55.65 % and 79.07 %) were higher than those of unfermented rice bran (42.02 % and 47.02 %); furthermore biological availability of P also increased from 0.157 % in unfermented rice bran to 0.527 % in the fermented one.