Written by: Dr. Jacquie Jacob
Rice bran is a by-product of the rice industry. The bran is the hard outer layer of rice grains that is removed when processing brown rice into white. Unfortunately, it is prone to rancidity, contains phytate and enzyme inhibitor (Trypsin inhibitor) and is high in fiber. These problems have limited the use of rice bran in poultry diets. It is recommended that rice bran make up no more than 10-20% of the content of broiler diets, depending on the geographical origin of the rice and the level of supplemental enzymes added to the diet. Recommendations are similar for ducklings and Japanese quail. Higher levels of rice bran are possible in diets of laying hens.
COMPOSITION
Rice bran is rich in protein and fat. It also contains high levels of the B-vitamins, vitamin E, and some trace minerals.
Nutrient content of rice bran:
- Dry matter: 91%
- Metabolizable energy: 2040 kcal/kg (925 kcal/lb)
- Crude protein: 13.5%
- Methionine: 0.17% (78% available)
- Cysteine: 0.10% (68% available)
- Lysine: 0.50% (75% available)
- Tryptophan: 0.10%
- Threonine: 0.40% (70% available)
- Crude fat: 5.9%
- Crude fiber: 13.0 %
- Ash: 11.0%
- Calcium: 0.10%
- Total phosphorus: 1.70%
- Non-phytate phosphorus: 0.24%
(Source: Feedstuffs Ingredient Analysis Table: 2016 edition of the Feedstuffs Reference Issue, by Amy Batal and Nick Dale, University of Georgia)