Palatability Level of Dried Rice as an Alternative Feed Ingredient to Subtitute Corn and Rice Bran

ndonesia is among the highest organic waste-generating countries, with an average of 12 × 106 t
yr –1. After being processed, organic waste is highly potential to contribute to animal farming, and “aking rice”
is one such product. After cleaning and rinsing, rice remains are sundried to reach a water content of < 14 %.
However, no literature or findings are yet to discover whether “aking rice” is palatable for poultry. Therefore,
this study is focused on determining “aking rice” palatability to see its chance to substitute corn and rice bran
with an experimental design of three replications employing three treatments of corn (T1), “aking rice” (T2),
and rice bran (T3). Broiler chickens aged 35 d with an average body weight of 1 870 g were involved – each
treatment unit was of three, making a total of 27 chickens. Data gained from the experiment were run through
one-way ANOVA, followed by an LSD test should any differences in the treatments occur. The result showed
that consumption on T2 (59.89 g) was higher than on T1 (42.19 g) and T3 (9.22 g). As of feeding duration,
T2 (680 s) was also higher than T1 (610 s) and T3 (140 s). Conclusively, “aking rice” has a better palatability
rate than corn and rice bran, making it feasible for recommendation as a substitute for the other two base feed
materials.