ABSTRACT: An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its ...
231 Open Access Asian Australas. J. Anim. Sci. Vol. 28, No. 2 : 231-238 February 2015 http://dx.doi.org/10.5713/ajas.14.0039
www.ajas.info pISSN 1011-2367 eISSN 1976-5517
Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens Supriyati*, T. Haryati, T. Susanti, and I. W. R. Susana Indonesian Research Institute for Animal Production, Bogor 16720, Indonesia ABSTRACT: An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B.amyloliquefaciens (2.108 cfu/g), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p
