Effect of Partial Replacement of Raw and Treated Rice Bran with Hydrochloric Acid, Ascorbic Acid and Bakery Yeast for Wheat in Broiler Diets on Production Performance

Volume 20 No 3 (2022)

Maitham Abbas Aziz AL-Abody, Sanaa Abdul-Hassan Mohammed Al-Hamied

DOI: 10.14704/nq.2022.20.3.NQ22327

Abstract

This study was conducted in a poultry farm belonging to the private sector, which has a license to practice a profession issued by the Ministry of Agriculture, the Department of Livestock Resources, in the city of Nasiriyah, Dhi Qar Governorate. This experiment aimed to study the effect of partial replacement of raw rice bran and treatment with HCL acid, bakery yeast (Saccharomyces cerevisiae), and ascorbic acid in place of wheat on the productive performance of broilers. For the period from 28/9/2020 to 11/8/2020, 405 unsexed chickens were used—Ross 308 at the age of two weeks.

Keywords

Rice Bran, Broiler Chickens, HCL Acid, Ascorbic Acid, Yeast

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