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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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