Table 1.

Analyzed chemical composition of ingredients (as-fed basis)

Item, %	Brewers rice	FFRB1	DFRB1	Peanut meal	Sesame meal	Rapeseed meal	Rapeseed expellers	Soybean expellers	Cassava meal	Bakery meal
DM	87.77	94.85	89.32	89.96	96.63	89.31	89.74	92.52	89.08	91.82
AEE2	1.32	18.61	5.71	1.44	5.37	2.64	13.28	9.14	0.32	9.86
Starch	73.08	24.52	22.07	6.91	0.85	1.72	1.78	1.93	56.80	38.22
TDF3	1.70	33.3	22.20	17.80	23.70	35.60	37.40	28.00	12.20	18.60
IDF3	1.70	29.2	22.20	17.80	20.20	35.0	34.60	26.10	9.40	15.5
SDF3	ND4	4.10	ND	ND	3.50	0.60	2.90	2.00	2.90	3.00
Ash	0.65	9.39	13.02	5.08	7.76	7.91	6.48	5.81	3.87	3.78
Ca	<0.6	0.05	1.54	0.13	0.13	0.77	0.83	0.29	0.26	0.24
P	0.13	1.86	2.20	0.66	1.69	1.16	1.14	0.58	0.14	0.30
CP	6.53	12.74	15.71	48.04	52.57	33.39	29.23	39.36	2.61	11.09
Indispensable AA
Arg	0.57	1.08	1.30	5.42	6.26	1.99	1.79	2.85	0.24	0.55
His	0.16	0.35	0.43	1.04	1.24	0.84	0.77	1.01	0.05	0.50
Ile	0.27	0.45	0.54	1.54	1.84	1.33	1.17	1.76	0.08	0.44
Leu	0.52	0.88	1.07	2.90	3.31	2.29	2.03	2.92	0.12	0.87
Lys	0.26	0.61	0.72	1.58	1.31	1.79	1.74	2.45	0.10	0.38
Met	0.18	0.26	0.31	0.48	1.58	0.67	0.58	0.54	0.03	0.17
Phe	0.33	0.54	0.65	2.24	2.22	1.31	1.16	1.89	0.07	0.50
Thr	0.23	0.47	0.58	1.22	1.77	1.48	1.27	1.50	0.09	0.38
Trp	0.09	0.162	0.20	0.47	0.79	0.45	0.40	0.52	0.04	0.12
Val	0.40	0.69	0.84	1.87	2.31	1.72	1.49	1.83	0.10	0.51
Dispensable AA
Ala	0.37	0.78	0.95	1.77	2.32	1.43	1.25	1.64	0.12	0.48
Asp	0.60	1.14	1.35	5.14	3.95	2.43	2.12	4.28	0.19	0.85
Cys	0.16	0.28	0.32	0.59	1.04	0.77	0.72	0.60	0.04	0.20
Glu	1.13	1.77	2.13	8.50	9.33	5.42	4.64	6.81	0.45	2.40
Gly	0.31	0.70	0.85	2.69	2.53	1.69	1.46	1.64	0.09	0.44
Pro	0.31	0.54	0.65	1.91	1.69	1.91	1.73	1.87	0.09	0.81
Ser	0.32	0.58	0.71	2.17	2.22	1.43	1.25	1.94	0.09	0.52
Lys:CP ratio (%)5	3.98	4.79	4.58	3.29	2.49	5.36	5.95	6.22	3.83	3.43

¹FFRB = full-fat rice bran; DFRB = defatted rice bran.

²AEE = acid hydrolyzed ether extract.

³TDF = total dietary fiber; SDF = soluble dietary fiber; IDF = insoluble dietary fiber.

⁴ND = not detectable.

⁵Lys:CP ratio: Calculated by expressing the concentration of Lys in each ingredient as a percentage of the concentration of CP (Stein et al., 2009).