The Stabilisation Difference
To prevent rice bran from becoming rancid, it must undergo a stabilisation process immediately after separation from the rice grain. Stabilisation subjects the rice bran to heat and pressure, which inactivates lipase without destroying the nutritional value of the rice bran. Stabilisation adds considerably to the shelf-life of the bran. In addition, stabilisation involves the use of calcium, thus bring the calcium-to-phosphorus ratio of rice bran into a normal range for horses.
Stabilised rice bran, a useful ingredient in horse feeds, should not be confused with several other rice milling byproducts that are less desirable ingredients in horse feed. Raw or unstabilised rice bran should not be fed to horses due to palatability problems, digestive upset, and health problems that may result from rancid fat or spoilage. Rice hulls are highly ligneous and considered to be a low-quality roughage mostly devoid of nutrients, which do not add to the nutrition of a feed. Rice mill feed is around 60% rice hulls and also not an ideal feed ingredient for horses.
Stabilised rice bran is a safe, palatable means of adding calories to the diets of many types of horses. Because many of these calories originate from fat, adding stabilised rice bran to the diet avoids potential digestive upset that may occur with feeding large volumes of starch-laden feed.
If stabilised rice bran is used to replace a portion of the grain in the diet, it is vital to remember that rice bran is not fortified with vitamins and minerals. Therefore, the horse will continue to require proper vitamin and mineral supplementation in addition to the stabilised rice bran.
By feeding Equi-Jewel, not only do we feel that our horses stay in peak condition as well as have shiny coats, it also enables us to feed less grain whilst still maintaining high energy levels.