Nutritional Improvement of Rice Bran Meal Via Fermentation by Bacillus subtilis and Rhizopus oligosporus

Abstract

Rice bran a common by-product in rice-producing nations, has been employed as an alternative poultry feed source due to rising costs of conventional feed raw materials. Its widespread use in poultry nutrition is attributed to its substantial nutrient content, encompassing significant levels of fat, protein, amino acids, metabolizable energy, and serving as a rich source of B-group vitamins. However, the elevated fiber content in rice bran has posed limitations on poultry nutrient intake. The purpose of this study is to compare the nutritional composition of rice bran by single-culture fermentation with B. subtilis and R. oligosporus.