Table 3.

Effects of RB type and feeding level on apparent digestibility of nutrients in laying hens.

RB type	HRB		FHRB		p-value
RB level	2.5%	5.0%	2.5%	5.0%	Probiotic fermentation	Feeding level	Interaction
GE	77.61 ± 4.88	74.28 ± 3.91	76.01 ± 3.41	74.94 ± 5.88	0.776	0.189	0.494
DM	68.46 ± 6.21	74.14 ± 3.13	76.61 ± 5.23	74.90 ± 5.63	0.022	0.288	0.053
CP	52.76 ± 5.54	55.79 ± 4.31	57.40 ± 5.04	59.69 ± 7.78	0.047	0.207	0.859
EE	64.05 ± 2.64	65.38 ± 3.50	69.79 ± 2.98	68.62 ± 2.86	<0.001	0.943	0.251
CF	30.95 ± 4.58	33.81 ± 2.85	36.92 ± 3.45	38.04 ± 4.6	0.001	0.165	0.535
Ash	41.23 ± 3.81ab	37.85 ± 3.14b	40.29 ± 2.73ab	43.49 ± 5.21a	0.095	0.946	0.022
Ca	54.02 ± 4.69	57.91 ± 3.28	57.78 ± 5.77	57.26 ± 3.35	0.327	0.288	0.167
TP	34.53 ± 5.56	38.33 ± 3.36	36.75 ± 4.51	39.36 ± 6.78	0.384	0.093	0.749

HRB, heat-treated rice bran; FHRB, fermented heat-treated rice bran; GE, gross energy; DM, dry matter; CP, crude protein; EE, ether extract; CF, crude fiber; Ca, calcium; TP, total phosphorus. All values are expressed as the means with standard (n = 8). p < 0.05 indicates that the main effect and interaction have significant difference. Based on interaction p < 0.05, ^{a, b} values with different letters are significantly different at p < 0.05.