Common Name: Broken rice, chits, brewer's rice, rice tips, milled rice
Scientific Name: Oryza sativa L
Feed categories: Cereal grains and by-products
Physical Characteristics:
The physical characteristics of broken rice consist of milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness and moisture content. The color of the broken rice is white or brown. The odor of the broken rice is sweet and free from mustiness, devoid of strong fermented odor.
Production/Availability:
Broken Rice-it's essentially broken grains of rice left over from the traditional drying and milling process. It looks very similar to normal rice, only the grains are broken into smaller pieces, hence the name. Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or by milling. It is as nutritious as the equivalent unbroken rice (i.e. if all the germ and bran remains, it is as nutritious as brown rice; if none remains, it is only as nutritious as white rice). Broken rice is a palatable, energy-rich and easily used feed. It is fed to all classes of livestock, and is particularly valuable in monogastric diets as it contains less fibre and less aflatoxins than other grains.