This is a study of metabolizability in broilers Cobb, to test rice bran infrared (RB) thermal processed at different times (0, 6, 8 and 10min). It was used a reference diet (RD) based on corn and soybean in which 20% of RB was included. The experiment design was completely randomized, with 5 treatments and 10 replicates. Each replicate was a 21 day old bird. After 4 days of diet adaptation, total excreta was collected, during 3 subsequent days. Diet with RB processed at 6 was better used than the others, the only one that did not differ from RD. Comparing RB processing times, there were no significant difference between them, regarding digestibility. Processing time was negatively related to protein solubility and protein metabolizability. Infrared heat processing was not able to improve FAI metabolizability for broilers.
ingredients; metabolizability; thermal processing
