Substitution of commercial feed with phytase-fermented rice bran and turmeric flour to increase EPA, DHA, and protein depositions in broiler meat

Rice bran is a potential ingredient for broiler chicken feed due to cheap and high unsaturated oil content. However, the inclusion of rice bran also has anti-nutritional factors in the form of phytic acid. Thus, this study aimed to investigate the effect of commercial feed substitution with phytase-fermented rice bran and turmeric flour toward eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), crude protein, and crude fat deposition in broiler meat. The experimental design was adjusted to a completely randomized design in which forty-eight broiler chicken were randomly assigned into six treatments. Treatment 1 (T1) = 100% commercial feed (control), treatment 2 (T2) = 100% commercial feed + 2% turmeric flour, treatment 3 (T3) = 95% commercial feed + 5% fermented rice bran + 2% turmeric flour, treatment 4 (T4) = 90% commercial feed + 10% fermented rice bran + 2% turmeric flour, treatment 5 (T5) = 85% commercial feed + 15% fermented rice bran + 2% turmeric flour, and treatment 6 (T6)= 80% commercial feed + 20% fermented rice bran + 2% turmeric flour. The data were analyzed using two-way ANOVA and Duncan Multiple Range Test to detect any differences among the treatments. The results showed that the substitution of commercial feed with fermented rice bran and turmeric flour significantly affected the DHA, EPA, protein and fat deposition in broiler meat. The substitution of 20% commercial feed with the fermented rice bran and 2% turmeric flour gave the highest EPA, DHA, and crude protein content, while reduced the crude fat level of broiler meat.