The Lipid Oxidation of Stored Brown Rice Changed Ileum Digestive and Metabolic Characteristics in Broiler Chickens

Long-term storage may induce lipid oxidation in brown rice and impact its utilization in animal diet. Broiler chickens were randomly assigned to 3 groups and fed with corn (Corn), fresh (BR1) and stored brown rice (BR6) diet for 42 days, respectively. The results showed that lipid oxidation indexes increased and fatty acid composition changed significantly in stored brown rice. Replacement of corn with fresh or stored brown rice had no effects on growth performance of broilers, however, palmitic acid and oleic acid were increased, stearic acid, linoleic acid and docosadienoic acid were decreased in broiler breast muscle. Ileum antioxidant enzyme activities were increased in BR1 and BR6 groups compared to Corn group, and activities of α-amylase, trypsion, chymotrypsin and lipase were decreased in BR6 group compared to BR1 and Corn groups. Also, compared to BR1 group, the overall expression of different metabolites involved in drug metabolism-cytochrome P450, GnRH secretion and estrogen signaling pathway in broiler ileum were down-regulated in BR6 group. In conclusion, the lipid oxidation of stored brown rice decreased the activity of digestive enzymes and changed metabolic characteristics in ileum of broilers. While replacing corn with brown rice does not affect broiler growth performance, it reduced breast muscle unsaturated and essential fatty acid content and enhanced ileal antioxidant function of broilers.