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Product Overview

Description


RICE BRAN


 


Description


Rice bran is a by-product of the milling of rice. It consists mostly of the bran layer and germ of the rice with some fragments of hull and broken rice.


The calcium level in rice bran will vary with the amount of added calcium carbonate. When the amount of added calcium carbonate exceeds 3 percent (total calcium exceeds 1.2 percent), then the percentage of calcium carbonate must be stated in the product name.


Rice bran is similar to oats in crude protein, fat, fiber and energy. It is a palatable feedstuff, which can be included in the grain mixture at a rate of up to 25 percent or fed at a rate of up to 8 pounds (3.6 kg) per cow per day.

















































Typical Analysis



Dry matter



90 %



Crude Protein



13.0 %



Fat



13.0 %



Crude fiber



13.0 %



Neutral Detergent Fiber



29.7 %



Acid Detergent Fiber



16.2 %



Calcium



1.00 %



Phosphorus



1.54 %



Total Digestible Nutrients



68.0 %



Net energy—Lactation



70.0 Mcal/100 lbs.



 


 


RICE FLOUR


Rice flour is a finely granulated powder made by grinding and sifting a long grain variety of rice, unless otherwise specified, which is hard milled and electronically sorted to insure whiteness.







































Chemical Composition



 



Range



Average



Protein



6.0 – 9.0 %



7.5 %



Fat



0.4 – 1.0 %



0.8 %



Crude Fiber



0.3 – 1.0 %



0.6 %



Ash



0.6 – 0.8 %



0.7 %



Moisture



8.5 – 13.0 %



11.0 %



 































Physical Characteristics



Appearance



white to creamy white powder, which is relatively free from specks.



Aroma



typical rice aroma, free from sour, musty or other objectionable odors.



Flavor



bland, typical rice flavor with no rancid or off flavors.



Particle size



Thru a 50 sieve 98.0 % min



Thru a 80 sieve 80.0 – 85.0 %



Thru a 100 sieve 40.0 – 45.0 %



======================= Proximate composition of rough rice and it’s milling fractions at 14% moisture

























































Analysis



 



Rough Rice



Brown Rice



Milled Rice



Rice Bran



Rice Hulls



Crude Protein (g N x 5.95)



5.8-7.7



7.1-8.3



6.3-7.1



11.3-14.9



2.0-2.8



Crude Fat (g)



1.5-2.3



1.6-2.8



0.3-0.5



15.0-19.7



0.3-0.8



Crude Fiber (g)



7.2-10.4



0.6-1.0



0.2-0.5



7.0-11.4



34.5-45.9



Crude Ash (g)



2.9-5.2



1.0-1.5



0.3-0.8



6.6-9.9



13.2-21.0



Carbohydrates(g)



64-73



73-8



77-89



34-62



22-34



 

























































































Vitamin and mineral content of rough rice and it’s milling fractions at 14% moisture



 



Rough Rice



Brown Rice



Milled Rice



Rice Bran



Rice Hulls



Thiamine (mg)



0.26-0.33



0.29-0.61



0.02-0.11



1.20-2.40



0.09-0.21



Riboflavine (mg)



0.06-0.11



0.04-0.14



0.02-0.06



0.18-0.43



0.05-0.07



Niacin (mg)



2.9-5.6



3.5-5.3



1.3-2.4



26.7-49.9



1.6-4.2



a-Tocopherol (mg)



0.90-2.00



0.90-2.50



75-0.30



2.60-13.3



0



Calcium (g)



10-80



10-50



10-30



30-120



60-130



Phosphorus (g)



0.17-0.39



0.17-0.43



0.08-0.15



1.1-2.5



0.03-0.07



Phytin P (g)



0.18-0.21



0.13-0.27



0.02-0.07



0.9-2.2



0



Iron (mg)



1.4-6.0



0.2-5.2



0.2-2.8



8.6-43.0



3.9-9.5



Zinc (mg)



1.7-3.1



0.6-2.8



0.6-2.3



4.3-25.8



0.9-4.0



 

























































































Amino acid content of rough rice and it’s milling fractions at 14% moisture (g per 16 g N)



 



Rough Rice



Brown Rice



Milled Rice



Rice Bran



Rice Hulls



Histidine



1.5-2.8



2.3-2.5



2.2-2.6



2.7-3.3



1.6-2.0



Isoleucine



3.0-4.8



3.4-4.4



3.5-4.6



2.7-4.1



3.2-4.0



Leucine



6.9-8.8



7.9-8.5



8.0-8.2



6.9-7.6



8.0-8.2



Lysine



3.2-4.7



3.7-4.1



3.2-4.0



4.8-5.4



3.8-5.4



Methionine + Cysteine



4.5-6.2



4.4-4.6



4.3-5.0



4.2-4.8



3.5-3.7



Phenylalanine + Tyrosine



9.3-10.8



8.6-9.3



9.3-10.4



7.7-8.0



6.6-7.3



Threonine



3.0-4.5



3.7-3.8



3.5-3.7



3.8-4.2



4.2-5.0



Tryptophan



1.2-2.0



1.2-1.4



1.2-1.7



0.6-1.2



0.6



Valine



4.6-7.0



4.8-6.3



4.7-6.5



4.9-6.0



5.5-7.5



 


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0.0092 s.