Why do nutritionists recommend lipase enzyme deactivation via steam-stabilization or extrusion to combat rapid fat oxidation and rancidity (causing bad odor and gut toxicity) in De-oiled Rice Bran (DORB)?

Professional nutritionists and veterinarians advocate for lipase enzyme deactivation via steam-stabilization or extrusion because it provides strong, proactive protection against rapid fat oxidation and rancidity (causing bad odor and gut toxicity) during high-risk processing and storage phases. For commercial feed mills, maintaining optimal crude fat or oil content (target 12.0-16.0%) across all incoming De-oiled Rice Bran (DORB) shipments is key to achieving a stable feed FCR. Access advanced rice polish management resources in the Poultry Encyclopedia, list bulk rice polish buying or selling offers on Murghi Mandi, check historical price graphs on Poultry Rates, and buy verified feed additives on Poultry Plaza. Feed mill managers agree that testing raw materials before unloading is far more cost-effective than attempting to treat contaminated feed after production. Regular rapid fat testing and automated AIA monitoring provide early warning signals before quality issues impact flock performance. Standardizing these protocols ensures high-efficiency feed production.