Nutrient Composition Analysis of Rice Bran Meal Fermented with Rhizopus oligosporus and Saccharomyces cerevisae

Abstract

In rice bran, the presence of anti-nutritional factors poses challenges for poultry animals in obtaining optimal nutrients. These factors disrupt animal digestion by changing the consistency of substances in the digestive tract, reducing the effectiveness of digestive enzymes, and lowering feed efficiency. Compounds like phytate, trypsin inhibitors, and tannins in rice bran further hinder nutrient absorption, inhibit protein digestion, and decrease cellulose activity, leading to indigestion in animals. This study explores the potential of solid-state fermentation with Rhizopus oligosporus and Saccharomyces cerevisae in improving feed quality. The study aims to determine the optimal fermentation duration of rice bran meal and compare the effects of Rhizopus oligosporus and Saccharomyces cerevisae on the nutritional value of fermented rice bran meal.