Effects of additive supplementation on the nutritional quality of rice bran fermented with rumen liquor for use as poultry feed
DOI:
https://doi.org/10.26832/24566632.2026.1103019Keywords:
Fermentation efficiency, Microbial fermentation, Molasses additive, Nutritional qualityAbstract
Rice bran (RB) is one of the most abundant agro-industrial by-products and used as an energy-rich ingredient in poultry diets. Its high fiber and some anti-nutritional substances limits nutrient digestibility and utilization by chickens, thereby reducing overall production efficiency. This study aimed to improve the nutritional quality of RB through fermentation. The RB was fermented for 48h using 50% rumen liquor (RL) supplemented with urea and molasses as an additive. The treatments (n=3) were; T0: Unfermented RB, T1: RB+RL, T2: RB+RL+0.5% urea, T3: RB+RL+1% urea, T4: RB+RL+2% molasses, T5: RB+RL+0.5% urea+2% molasses, and T6: RB+RL+1% urea+2% molasses. Fresh and fermented RB was analyzed for nutritional composition. The pH decreased after fermentation in case of all the treatments. The crude protein (CP) increased linearly (p<0.05) from 13.45% in the control (T0) to 15.97% in T6, representing an 18.74% increase after fermentation, which was the highest value among the treatments. On the other hand, crude fiber (CF) decreased from 15.65% in the control (T0) to 10.17% in T6, representing 35.02% decrease. Other fiber components, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), cellulose and hemicellulose also decreased significantly (p<0.05) after fermentation. Ether extract (EE) showed significant (p<0.05) differences among treatments. Phytate phosphorus decreased and available phosphorus increased after fermentation with addition of highest levels of additive supplementation. The decrease in fiber components coupled with increase in CP and phosphorus availability may improve the nutritional value as well as feeding potential of fermented RB for poultry diets.Downloads
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