Open Veterinary Journal, (2025), Vol. 15(8): 3439-3447

Review Article

10.5455/OVJ.2025.v15.i8.7

Nutritive and therapeutic value of fermented rice bran as a feed additive for enhancing performance and health in chickens: a review

Nguyen Hoang Qui and Nguyen Thuy Linh*

Department of Animal Science and Veterinary Medicine, School of Agriculture - Aquaculture, Tra Vinh University, Tra Vinh, Vietnam

*Corresponding Author: Nguyen Thuy Linh. Department of Animal Science and Veterinary Medicine, School of Agriculture - Aquaculture, Tra Vinh University, Tra Vinh, Vietnam. Email: thuylinh80 [at] tvu.edu.vn

Submitted: 13/03/2025 Revised: 30/06/2025 Accepted: 29/07/2025 Published: 31/08/2025

---

ABSTRACT

Identifying alternative and economical ingredients is essential to partially substitute commercial animal feed, potentially reducing the overall cost of animal production. Rice bran (RB) is a potential animal feed ingredient due to its economical price and elevated unsaturated oil content. The use of more economical materials, such as RB, has emerged as a prominent alternative for reducing feed costs. However, the incorporation of RB provides anti-nutritional factors, including phytic acid and a high fiber content, which is the primary concern regarding its use. Despite its drawbacks, RB offers a high protein content when processed. There are numerous methods to process RB, one of which involves creating Fermented rice bran (FRB). This process includes heating RB and using de-oiled RB with fermented rice being the most prevalent type used in animal feed. Previous studies have indicated an enhancement in growth performance characterized by increased weight gain, reduced feed conversion ratio, and optimal feed intake. FRB also enhanced the properties of carcasses. FRB incorporation diminishes blood cholesterol levels and influences tibia ash in animals. Furthermore, the fermentation technique used for RB aids in raising antioxidant levels in animals and may also bolster immune responses. In the context of agricultural sustainability, processed RB, an agricultural by-product with significant nutritional content, serves as an excellent feed supplement for animal production. In conclusion, it can be widely applied for poultry production to improve growth performance, carcass quality, and poultry health, including increasing immunity and regulating oxidation.

Keywords: Agriculture by-product, Fermented product, Health, Nutrient digestibility.

---

Introduction

Animals play a vital role in human life, primarily as a source of meat and other animal-derived products. However, the rapid growth of animal production in recent years has led to several negative consequences, including environmental pollution and challenges to agricultural sustainability (Tziva et al., 2020). In response, the use of agro-industrial by-products as animal feed has gained attention as a cost-effective and readily available alternative to conventional feed ingredients. Despite the environmental pollutants generated by the disposal or processing of agro-industrial by-products, animal producers are contemplating their use as alternatives due to the rising prices of conventional feedstuffs (Sandström et al., 2022; Qui et al., 2024). Repurposing mitigates environmental damage and lowers animal production expenses.

Rice bran (RB) is widely recognized as one of the most abundant and highly valued by-products derived from rice milling. Traditionally considered a low-cost by-product, RB has garnered increasing attention recently because of its remarkable nutritional profile and the presence of numerous bioactive compounds with therapeutic potential. It contains a rich composition of macronutrients, such as lipids, proteins, and polysaccharides, as well as essential micronutrients, including B-complex vitamins, vitamin E, and a range of trace elements, such as zinc, selenium, and magnesium (Sivamaruthi et al., 2018). Additionally, RB is a rich source of functional components such as γ‐oryzanol, tocotrienol, phytosterols, and polyphenols, which contribute to its antioxidant capacity and health-promoting properties (Manzoor et al., 2023). These compounds are known for their anti-inflammatory, cholesterol-lowering, and anticancer effects, making RB valuable not only for animal nutrition but also for functional food and pharmaceutical applications (Sivamaruthi et al., 2018). In the context of animal nutrition, particularly in poultry production, RB is a promising alternative feed ingredient due to its high nutrient density and cost-effectiveness. The incorporation of RB into animal diets offers potential economic benefits by reducing the reliance on more expensive feed components, especially cereal-based protein sources (Gallardo et al., 2020). Despite these advantages, the widespread use of RB in monogastric animal diets remains limited by certain nutritional challenges. The presence of antinutritional factors such as phytate, which chelates essential minerals and inhibits their bioavailability, is one of the primary constraints (Attia et al., 2023; Manzoor et al., 2023). Monogastric animals, including chickens, inherently lack the enzyme phytase, which is required to break down phytate and release bound phosphorus and other nutrients (Vashishth et al., 2017). Therefore, the nutrients in RB may not be fully utilized unless supplemented with exogenous phytase or subjected to processing methods that reduce phytate levels. Another limitation is the high crude fiber content in RB. The structural polysaccharides that comprise this fiber are resistant to enzymatic digestion in the small intestine of poultry due to the lack of specific endogenous enzymes capable of degrading non-starch polysaccharides (Gallardo et al., 2020). This poor digestibility can reduce the efficiency of nutrient absorption and may negatively affect growth performance and feed conversion ratios when high levels of RB are included in the diet.

RB processing or stabilization can enhance its nutritive value. Fermentation is a straightforward method that is widely utilized in the animal feed industry. Fermentation of RB and various agro-industrial by-products enhances their protein content while decreasing their fiber content (Ullah et al., 2021). Furthermore, fermentation reduces the levels of fiber, lipid, ash, and phytic acid in fermented materials (Hlangwani et al., 2020). The fermentation process involving various bacteria produces distinct fermented RB (FRB) products. The dry matter content was notably greater in un FRB than in RB fermented by L. plantarum, S. cerevisiae, and B. subtilis (Wolayan and Mandey, 2019). FRB exhibited a higher crude protein content than un FRB. The content of crude ash and crude fiber varies between FRB and un FRB (Wolayan and Mandey, 2019). Bioactive compounds derived from fermented by-products are a promising source of antioxidants for animals, particularly monogastric species (Niu et al., 2019). The nutritional components and bioactive compounds present in FRB consider its potential to improve animal performance and health. The effect of FRB on growth performance, such as weight gain, feed conversion ratio (Aboelyzed et al., 2024), and digestibility (Wolayan and Mandey, 2019), has been recorded in previous studies. Furthermore, according to Park et al. (2017), FRB also contributes to the improvement of poultry health by enhancing the immune system.

While the nutritional potential of RB has been explored, consolidated evidence on its specific effects—particularly in fermented form—on poultry performance and health is lacking. Existing studies are fragmented and often do not directly compare outcomes, making it difficult to draw practical conclusions regarding poultry feeding strategies.

The fermentation process and its function

Fermentation represents a prevalent technique used in the production of animal feed. Fermentation significantly enhances the RB’s nutritive values. The protein content was enhanced, whereas the phytase content was reduced (Sadh et al., 2018; Sugiharto et al., 2018). Consequently, animals can use nutrients from RB more efficiently. Fermentation is a bioconversion process in which microorganisms enzymatically degrade complex macromolecules into simpler, more bioavailable compounds (Sugiharto et al., 2018). This technique has been extensively used in poultry nutrition, particularly to enhance the nutritional profile and digestibility of non-conventional feed ingredients (Sugiharto et al., 2018). In addition to improving nutrient composition, fermentation augments the functional properties of feed substrates, notably by elevating their antioxidant capacity. This enhancement is largely attributed to an increase in bioactive metabolites, including phenolic compounds, anthocyanins, and flavonoids, which contribute to the overall health-promoting potential of FRB (Sadh et al., 2018; Sivamaruthi et al., 2018). The changes in phytochemical structures could explain the increased antioxidative activity observed in the fermented products. Fermentation improves the functionality of RB as an animal feed ingredient (Sugiharto et al., 2018). The fermentation process is significant because the type of bacteria employed influences the nutritional value of the outcome. Various organisms FRB, and their impacts on enhancing RB nutritional quality vary. The fermentation process involves the use of various molds, including Monascus pilosus, Monascus purpureus, Rhizopus oryzae, Aspergillus oryzae, and Rhizopus oligosporus, as well as lactic acid bacteria (LAB) such as Pediococcus acidilactici, Lactococcus lactis, and Pediococcus pentosaceus, along with mushrooms like Pleurotus sapidus (Ardiansyah, 2021). Fermentation can enhance biological activities. Fermentation involves the natural collection of wild cultures and yeasts from the environment, which are then integrated with an organic substrate. During fermentation, the sugars and starches found in feed ingredients undergo a transformation into LAB (Sionek et al., 2023). Lactic acid, a by-product of glycolysis, is generated by LAB from substrate sugars through pyruvate and plays a vital role in food fermentation. The fermentation technology produces lactic acid alongside a range of other by-products, such as ethanol, acetic acid, and formic acid, depending on the specific bacterial species and the surrounding environmental conditions, as illustrated in the research conducted by Wang et al. (2021). The fermentation process produces LAB, which support the growth of probiotics. These factors contribute to improved digestive health and bolster the immune system. The process of feed fermentation is complex and shaped by various factors, including the nutritional requirements and digestive systems of animals, the quality of feed ingredients, the fermentation properties of the microorganisms present in the starter culture, and the unique conditions found on different farms (Bianchin et al., 2020).

Rice and fermented RB

Rice and FRB

The composition of RB varies according to rice variety, geographical conditions, and processing methods. RB, the outer layer of the rice grain, constitutes 8%–10% of the total weight of the grain. It is a valuable raw material due to its mineral (iron, phosphorus, and magnesium) content, proteins, fibers, and high lipid content. Figure 1 illustrates the structure of the paddy, which includes the RB (Ardiansyah, 2021). Figure 1 illustrates that the RB comprises three components: the pericarp, seed coat, and aleurone layer, along with the nucellus.

As mentioned, RB is a rich source of antioxidant compounds, including polyphenols, vitamin E, and tocotrienol, which play a crucial role in mitigating oxidative damage to DNA and cellular structures (Sadh et al., 2018). It serves as a primary reservoir of rice-derived lipids and bioactive components, which are highly concentrated in its outer layers (Gul et al., 2015). The predominant fatty acid composition of RB includes palmitic acid (21%–26%), linoleic acid (31%–33%), and oleic acid (37%–42%), contributing to its high nutritional value. Furthermore, RB is widely regarded as a functional feed ingredient due to its elevated polyunsaturated fatty acid content, which has been associated with various health benefits (Oliveira et al., 2011). In addition to its lipid profile, RB contains substantial quantities of bioactive phytochemicals, including γ‐oryzanol, tocotrienol, tocopherols, and α‐sitosterol, along with dietary fibers such as α‐glucan, pectin, and gum. Moreover, it is a natural source of 4‐hydroxy‐3‐methoxycinnamic acid, a compound known for its photoprotective and antioxidative properties (Alauddina et al., 2017). Structurally, RB constitutes the brown outer layer of the rice kernel, which primarily consists of the pericarp, aleurone layer, seed coat, and germ. Its composition is characterized by approximately 50% carbohydrates (predominantly starch), 20% lipids, 15% protein, and 15% dietary fiber, with insoluble fiber as the predominant fraction (Gul et al., 2015; Sapwarobol et al., 2021). Table 1 presents the detailed nutritional composition of crude RB per 100 g.

Fig. 1. Paddy structure (Ardiansyah, 2021).

Table 1. Average nutrient composition of RB.

Nutritional value of FRB

Extensive research has examined the influence of FRB on its nutritional composition and functional properties (Table 2). A significant enhancement in nutrient bioavailability, biosurfactant production, and the concentration of mono- and polyunsaturated fatty acids has been documented after fermentation (Sadh et al., 2018; Sugiharto et al., 2018). Fermentation increases crude protein content while simultaneously reducing antinutritional factors, including dietary fiber and phytate-bound phosphorus, which are known to limit nutrient absorption in monogastric animals. Additionally, fermentation facilitates the bioconversion and release of phenolic compounds, such as ferulic acid, along with the production of volatile bioactive metabolites, thereby improving the nutritional and functional value of the fermented substrates (Sadh et al., 2018). Shuvo et al. (2022) further confirmed these findings by demonstrating that FRB exhibited significantly higher crude protein levels than its unfermented counterpart. Notably, a substantial reduction in total fiber content was observed, with concurrent decreases in both acid detergent fiber and neutral detergent fiber. Moreover, a marked decline in phytate-bound phosphorus was observed in the fermented groups, further enhancing the bioavailability of essential minerals (Predescu et al., 2024). The fermentation process also induced a decrease in pH, indicating increased organic acid production. Additionally, notable alterations in amino acid composition were documented, underscoring the potential of FRB as a functional feed ingredient with improved digestibility and nutrient utilization in poultry nutrition (Shuvo et al., 2022; Predescu et al., 2024).

Furthermore, the nutritive value of RB was enhanced following fermentation. Supriyati et al. (2015) also documented this finding. Primarily, crude protein levels were enhanced, and crude fiber content was reduced. Table 2 shows the differences between FRB and un FRB.

Impact of FRB on growth performance

Before discussing the effect of FRB on poultry performance, the mechanism of FRB should be explained. Fermentation reduces the levels of antinutritional factors, such as phytate and non-starch polysaccharides, which are otherwise indigestible by poultry due to the lack of endogenous enzymes. Microbial fermentation—especially by LAB and fungi—can degrade these compounds and increase the availability of phosphorus, amino acids, and energy (Attia et al., 2023; Manzoor et al., 2023). This enhances nutrient absorption and increases growth rates. Numerous studies have documented the effects of FRB (Table 3). These data appear inconclusive, with a lack of explanation regarding the specific mechanisms of action affecting the growth performance of individual poultry species, primarily assessed in broilers. FRB serves as a significant source of beneficial microorganisms, enzymes, and organic acids that enhance nutrient digestion and absorption in poultry (Attia et al., 2023; Manzoor et al., 2023). The fermentation of RB using beneficial LAB, including Lactobacillus spp. and Saccharomyces cerevisiae, facilitates the breakdown of indigestible components, particularly antinutritional factors such as phytic acid and digestive enzyme inhibitors (Sadh et al., 2018; Sivamaruthi et al., 2018). This enhances the absorption of minerals, proteins, and essential amino acids, thereby improving the growth performance of chickens. The fermented product generates organic acids, including lactic acid and acetic acid, along with other biological compounds (Alauddina et al., 2017). These compounds play a role in regulating intestinal microflora, inhibiting the growth of pathogenic bacteria, and enhancing intestinal health (Bianchin et al., 2020). Prior research indicates that the inclusion of FRB in chicken diets enhances body weight, optimizes feed conversion ratios, and decreases the occurrence of diarrhea (Wang et al., 2023a; Aboelyzed et al., 2024). The experimental studies indicated that the chicken groups consuming FRB diets exhibited faster growth rates than the control group receiving conventional RB (Table 3).

Various factors influence the quality of chicken carcasses, with nutrition being a significant determinant. FRB enhances growth and positively influences the carcass ratio and body composition of chickens. Nonetheless, there is a paucity of comprehensive studies assessing this issue. Fermentation enhances the levels of dipeptides and polyphenols that possess antioxidant properties, contributing to the reduction of oxidative stress while improving some meat quality parameters (Swain et al., 2022). Additionally, short-chain fatty acids and digestive enzymes present in FRB (Attia et al., 2023; Manzoor et al., 2023) contribute to the optimization of nutrient metabolism, enhancement of lean meat ratio, and reduction of excess fat (Shuvo et al., 2022) in the carcass. Furthermore, the fermentation process enhances phenolic content and antioxidant activity (Sivamaruthi et al., 2018), which in turn boosts the immunity of animals (Koh et al., 2002) and reduces the phytate phosphorus content in RB (Azrinnahar et al., 2021). Hamapati et al. (2022) found that the incorporation of 15% FRB yielded the highest meat production in Japanese quail. Furthermore, the quality of poultry meat, particularly regarding amino acid content, improved significantly with FRB supplementation. However, the assessment of meat color did not show favorable outcomes with varying levels of FRB supplementation (Hai et al., 2024) with Saccharomyces cerevisiae. FRB inclusion in chicken diets enhances growth performance and carcass quality, yielding substantial advantages in poultry farming (Table 3). Further studies are necessary to optimize the utilization rate and assess the long-term effects of FRB on livestock performance.

Table 2. Proximate composition of FRB and un FRB.

Table 3. Effects of FRB on the growth performance of broiler and layer birds.

Effect of FRB on antioxidant capacity

FRB serves as a nutritious feed source and is abundant in bioactive compounds, particularly natural antioxidants, including phenolic acids, γ-oryzanol, and tocotrienol (Sivamaruthi et al., 2018). Recent investigations have demonstrated that the incorporation of FRB into poultry diets can effectively enhance oxidative balance by mitigating oxidative stress and augmenting endogenous antioxidant enzyme activity (Sadh et al., 2018). The observed improvement in antioxidant potential following fermentation is attributed to multiple mechanisms, including the degradation of cell wall matrices, which facilitates the release and biosynthesis of antioxidative compounds. The presence of bioactive peptides, derived from protein hydrolysis, which possess free radical-scavenging properties, has been linked to the elevation of antioxidant capacity in fermented feedstuffs (Wang et al., 2017). Furthermore, the fermentation process induces the production of essential amino acids, organic acids (such as lactic acid), and antioxidant vitamins, thereby further enhancing the antioxidant efficacy of the substrate (Doblado et al., 2005). Notably, microbial fermentation stimulates the production of α-amylase, a pivotal enzyme involved in the degradation of complex carbohydrate matrices, which facilitates the liberation of phenolic compounds with potent antioxidant activity (Sadh et al., 2018). In line with these findings, a significant enhancement in the antioxidant activity of RBDs following fermentation underlines their potential application as a functional feed ingredient in monogastric animal nutrition (Ai et al., 2021). This has significant implications for animal health and productivity, particularly in modern broiler production, where broilers are exposed to various stressors. This is especially relevant in intensive farming contexts characterized by high stocking density, environmental changes, and disease pressure (Swain et al., 2022). RB oil shares a composition similar to that of FRB, containing tocopherols, polyphenols, and γ-oryzanol (Liu et al., 2021). The antioxidants present in RB enhance glutathione levels by facilitating the detoxification of reactive oxygen species. Furthermore, an imbalance between free radical production and antioxidant capacity in embryos may result in irreversible damage during critical developmental phases (Araghi et al., 2016). The ability of RB to reduce lipid peroxidation levels in poultry is significant. The presence of γ-oryzanol in FRB may account for its capacity to scavenge free radicals and inhibit lipid peroxidation (Juliano et al., 2005).

Research indicates that poultry consuming FRB exhibited markedly reduced serum and tissue levels of malondialdehyde (MDA) relative to the control group (Valenzuela-Grijalva et al., 2017). MDA serves as the final product of lipid peroxidation and is a significant indicator of the degree of cell membrane damage resulting from oxidative stress. The administration of FRB reduces MDA, indicating the cytoprotective effects of antioxidant compounds present in FRB. The mechanisms that protect biomolecules from oxidation include the donation of hydrogen or electrons and the delocalization of unpaired electrons in the phenolic ring (Jin et al., 2020). Reactive oxygen radicals can damage the intestinal mucosal surface, hindering nutrient absorption. Antioxidants are crucial for neutralizing these radicals and preserving a favorable environment on the intestinal surface (Valenzuela-Grijalva et al., 2017). In summary, FRB positively influences the oxidative capacity of poultry by supplying natural antioxidant compounds, decreasing lipid peroxidation, improving the antioxidant enzyme system, and mitigating inflammation associated with oxidative stress.

Effect of FRB on the health of poultry

FRB supports the development of a healthy gut microbiota by acting as a prebiotic substrate. The presence of lactic acid and other fermentation-derived metabolites in the intestinal lumen helps suppress pathogenic bacteria such as Escherichia coli and Salmonella through competitive exclusion and pH reduction. This microbial balance supports intestinal barrier function and reduces the incidence of gastrointestinal disorders (Darbandi et al., 2022; Debi et al., 2022). FRB serves as a promising feed source for poultry, enhancing the nutritional value and bioavailability of beneficial components via microbial fermentation (Debi et al., 2022). Fermented feed administration positively influences the immune response in broilers (Sugiharto and Ranjitkar, 2019). Numerous studies have indicated that FRB positively influences the overall health of poultry, particularly regarding immune function and hematological parameters. The observed improvement is primarily attributed to the elevated levels of digestive enzymes, B vitamins, essential amino acids, organic acids, and antimicrobial peptides (Sivamaruthi et al., 2018).

Conversely, in vivo assessments of natural killer cell activity with FRB, recognized for its immunomodulatory effects, indicated an increase in natural killer cell activity in the FRB-administered group (Kim et al., 2025). FRB enhances both innate and adaptive immune responses in poultry. Microorganisms, including Lactobacillus spp., can generate lactic acid and antibacterial substances that suppress the proliferation of enteropathogenic bacteria, such as E. coli and Salmonella spp. (Darbandi et al., 2022). This enhances intestinal health and indirectly activates the immune system by increasing macrophage and lymphocyte activity (Zhu et al., 2023). The hematological parameters of the poultry indicated the beneficial effects of FRB. Leukocytes exhibit a significant increase during infection, serving as a primary defense mechanism of the body. The heterophil-to-lymphocyte ratio is a significant metric in stress-related studies involving poultry (Kang et al., 2015). Limited studies have documented alterations in blood parameters associated with FRB supplementation. However, there were significant differences in the levels of leukocytes, heterophils, lymphocytes, monocytes, eosinophils, and basophils in the treatments supplemented with FRB (Kang et al., 2015). Serum cholesterol levels, particularly total cholesterol and low-density lipoprotein cholesterol, are observed to decrease with the use of FRB. This effect is attributed to γ-oryzanol, a component prevalent in RB, which aids in improving blood parameters in poultry (Shuvo et al., 2022). The incorporation of FRB in poultry diets enhances digestive efficiency and growth while also positively influencing the immune system and hematological parameters.

---

Conclusions and Recommendations

FRB enhances nutritional value by increasing protein content, decreasing fiber and antinutritional factors, and improving the bioavailability of compounds. FRB incorporation in the diet leads to enhanced growth, increased feed conversion efficiency, better gut health, improved immunity, and lower cholesterol levels. FRB serves as a sustainable and cost-effective feed ingredient, with the potential to enhance poultry production efficiency. Additional research is required to enhance fermentation techniques and assess the long-term impacts of FRB across various production systems.

---

Acknowledgments

We acknowledge the support of time and facilities from Tra Vinh University (TVU) for this study.

Conflict of Interest

There are no conflicts of interest to declare.

Funding

None.

Author contributions

Study concept and design: N. H. Q. and N. T. L.; Data acquisition: N. H. Q. and N. T. L.; Data analysis and interpretation: N. H. Q. and N. T. L.; Drafting of the manuscript: N. H. Q. and N. T. L.; Critical revision of the manuscript for important intellectual content: N. H. Q. and N. T. L.; Statistical analysis: N. H. Q. and N. T. L.; Administrative, technical, and material support: N. H. Q. and N. T. L.; Study supervision: N. H. Q. and N. T. L.

Ethical approval

None.

---

References

Aboelyzed, M., Ali, A.E., Ali, B.A., Al-Zahaby, M.A., Khalifa, M. and Abdelrhman, A.M. 2024. Effect of fermented rice bran as a feed ingredient on growth performance, feed utilization, body composition, intestinal microbiota, and economic evaluation of the gray mullet (Mugil cephalus) Egypt. Aquat. Biol. Fish. 28, 579–593.

Ahmad, A., Anjum, A.A., Rabbani, M., Ashraf, K., Awais, M.M., Ahmad, N., Asif, A. and Sana, S. 2019. Effect of fermented rice bran on growth performance and bioavailability of phosphorus in broiler chickens. Indian J. Anim. Res. 53, 361–365.

Ai, X., Wu, C., Yin, T., Zhur, O., Liu, C., Yan, X., Yi, C., Liu, D., Xiao, L. and Li, W. 2021. Antidiabetic function of Lactobacillus fermentum MF423-fermented rice bran and its effect on gut microbiota structure in type 2 diabetic mice. Front. Microbiol. 12, 682290.

Alauddina, M., Islama, J., Shirakawaa, H., Kosekib, T., Ardiansyahc, K.M. and Komaia, M. 2017. Rice bran as a functional food: an overview of the conversion of rice bran into a superfood/functional food. In Superfood and functional food-an overview of their processing and utilization. Eds., Viduranga, W. and Naofumi, S. London, United Kingdom: IntechOpen, pp: 291–305.

Araghi, A., Seifi, S., Sayrafi, R. and Sadighara, P. 2016. Safety assessment of rice bran oil in a chicken embryo model. Avicenna J. Phytomed. 6, 351–356.

Ardiansyah, A. 2021. A short review: bioactivity of fermented rice bran. J. Oleo. Sci. 70, 1565–1574.

Attia, Y.A., Ashour, E.A., Nagadi, S.A., Farag, M.R., Bovera, F. and Alagawany, M. 2023. Rice bran as an alternative feedstuff in broiler nutrition and impact of Liposorb® and vitamin E-Se on sustainability of performance, carcass traits, blood biochemistry, and antioxidant indices. Vet. Sci. 10, 299.

Azrinnahar, M., Islam, N., Shuvo, A.A.S., Kabir, A.A. and Islam, K.M.S. 2021. Effect of feeding fermented (Saccharomyces cerevisiae) de-oiled rice bran in broiler growth and bone mineralization. J. Saudi Soc. Agric. Sci. 20, 476–481.

Bianchin, M., Pereira, D., Almeida, J.D.F., Moura, C.D., Pinheiro, R.S., Heldt, L.F.S., Haminiuk, C.W.I. and Carpes, S.T. 2020. Antioxidant properties of lyophilized rosemary and sage extracts and its effect to prevent lipid oxidation in poultry pátê. Molecules 25, 5160.

Christ-Ribeiro, A., Alves, J.B., Souza-Soares, L.A.D. and Badiale-Furlong, E. 2020. Fermented rice bran: an alternative ingredient in baking. Res. Soc. Develop. 9, e45491110225.

Darbandi, A., Asadi, A., Mahdizade Ari, M., Ohadi, E., Talebi, M., Halaj Zadeh, M., Darb Emamie, A., Ghanavati, R. and Kakanj, M. 2022. Bacteriocins: properties and potential use as antimicrobials. J. Clin. Lab. Anal. 36, e24093.

Debi, M.R., Wichert, B.A. and Liesegang, A. 2022. Anaerobic fermentation of rice bran with rumen liquor for reducing their fiber components to use as chicken feed. Heliyon 8, e09275.

Doblado, R., Zielinski, H., Piskula, M., Kozlowska, H., Muñoz, R., Frías, J. and Vidal-Valverde, C. 2005. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla. J. Agric. Food Chem. 53, 1215–1222.

Gallardo, C., Dadalt, J.C. and Trindade Neto, M.A. 2020. Carbohydrases and phytase with rice bran, effects on amino acid digestibility and energy use in broiler chickens. Animal 14, 482–490.

Gul, K., Yousuf, B., Singh, A.K., Singh, P. and Wani, A.A. 2015. Rice bran: nutritional values and its emerging potential for development of functional food—a review. Bioact. Carbohydr. Diet Fibre 6, 24–30.

Hai, D., Hang, P., Thuong, N. and Luboš, Z. 2024. Effect of fermented rice bran and maize by Saccharomycess cerevisiae on carcass characteristics and amino acid contents of chickens. Adv. Anim. Vet. Sci. 12, 1404–1409.

Hamapati, D.A.R. 2022. Effect of fermented rice bran in the ration on weight and percentage of carcass and non-carcass male quail 7 weeks old. Sustain. Environ. Agricult. Sci. 6(1), 1–9.

Hlangwani, E., Adebiyi, J.A., Doorsamy, W. and Adebo, O.A. 2020. Processing, characteristics and composition of umqombothi (a South African traditional beer). Processes 8, 1451.

Jin, L.Z., Dersjant-Li, Y. and Giannenas, I. 2020. Chapter 10 - application of aromatic plants and their extracts in diets of broiler chickens. In Feed Additiveseds. Eds., Florou-Paneri, P., Christaki, E. and Giannenas, I. Academic Press, pp: 159–185.

Juliano, C., Cossu, M., Alamanni, M.C. and Piu, L. 2005. Antioxidant activity of gamma-oryzanol: mechanism of action and its effect on oxidative stability of pharmaceutical oils. Int. J. Pharm. 299, 146–154.

Kang, H.K., Kim, J.H. and Kim, C.H. 2015. Effect of dietary supplementation with fermented rice bran on the growth performance, blood parameters and intestinal microflora of broiler chickens. Eur. Poultry Sci. 79(11), 1–11.

Kim, C.H., Park, S.B., Jeon, J.J., Kim, H.S., Kim, S.H., Hong, E.C. and Kang, H.K. 2017. Effects of dietary supplementation of fermented rice bran (FRB) or fermented broken rice (FBR) on laying performance, egg quality, blood parameter, and cholesterol in egg yolk of Hy-line brown laying hens. Korean J. Poultry Sci. 44, 235–243.

Kim, G.J., Jang, Y., Hong, J.Y., Kwon, K.T., Kim, D.W., Kang, D.J., Hwang, S.J., Lee, J.Y., Apostolidis, E. and Kwon, Y.I. 2025. Immune modulation effect of administration of rice bran extract with increased solubility fermented by Lentinus edodes UBC-V88 in cyclophosphamide-treated mice model. Appl. Sci. 15, 876.

Koh, J.H., Yu, K.W. and Suh, H.J. 2002. Biological activities of Saccharomyces cerevisiae and fermented rice bran as feed additives. Lett. Appl. Microbiol. 35, 47–51.

Liu, R., Xu, Y., Chang, M., Tang, L., Lu, M., Liu, R., Jin, Q. and Wang, X. 2021. Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil. Food Chem. 343, 128431.

Liza, R.I., Ismita, J., Islam, K.M.S., Chowdhury, R., Debi, M.R. and Joy, N.R. 2022. Effect of feeding yeast (Saccharomyces cerevisiae) fermented rice bran with urea on the performance of broiler. J. Bangladesh Agri. Uni. 20, 57–63.

Manzoor, A., Pandey, V.K., Dar, A.H., Fayaz, U., Dash, K.K., Shams, R., Ahmad, S., Bashir, I., Fayaz, J., Singh, P., Khan, S.A. and Ganaie, T.A. 2023. Rice bran: nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion. Food Chem. Adv. 2, 100296.

Niu, Y., Wan, X.L., Zhang, L.L., Wang, C., He, J.T., Bai, K.W., Zhang, X.H., Zhao, L.G. and Wang, T. 2019. Effect of different doses of fermented Ginkgo biloba leaves on serum biochemistry, antioxidant capacity hepatic gene expression in broilers. Anim. Feed Sci. Technol. 248, 132–140.

Oliveira, M.D.S., Feddern, V., Kupski, L., Cipolatti, E.P., Badiale-Furlong, E. and De Souza-Soares, L.A. 2011. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation. Bioresource Technol. 102, 8335–8338.

Park, H.Y., Lee, K.W. and Choi, H.D. 2017. Rice bran constituents: immunomodulatory and therapeutic activities. Food Funct. 8, 935–943.

Predescu, N.C., Stefan, G., Rosu, M.P. and Papuc, C. 2024. Fermented feed in broiler diets reduces the antinutritional factors, improves productive performances and modulates gut microbiome—a review. Agriculture 14, 1752.

Qui, N.H., Linh, N.T., Thu, N.T.A., Nang, K., Nhan Hoai, P., Minh, B.N., Tu Tai, N., Luc, D.D. and Triatmojo, A. 2024. Immunological response and nutritional effects of Lactobacillus spp.-fermented garlic on Turkey broilers. Arch. Razi Inst. 79, 345–354.

Sadh, P.K., Kumar, S., Chawla, P. and Duhan, J.S. 2018. Fermentation: a boon for production of bioactive compounds by processing of food industries wastes (by-products). Molecules 23, 2560.

Sandström, V., Chrysafi, A., Lamminen, M., Troell, M., Jalava, M., Piipponen, J., Siebert, S., van Hal, O., Virkki, V. and Kummu, M. 2022. Food system by-products upcycled in livestock and aquaculture feeds can increase global food supply. Nat. Food 3, 729–740.

Sapwarobol, S., Saphyakhajorn, W. and Astina, J. 2021. Biological functions and activities of rice bran as a functional ingredient: a review. Nutr. Metab. Insights 14, 11786388211058559.

Shuvo, A.A.S., Rahman, M.S., Al-Mamum, M. and Islam, K.M.S. 2022. Cholesterol reduction and feed efficiency enhancement in broiler through the inclusion of nutritionally improved fermented rice bran. J. Appl. Poultry Res. 31, 100226.

Sionek, B., Szydłowska, A., Küçükgöz, K. and Kołożyn-Krajewska, D. 2023. Traditional and new microorganisms in lactic acid fermentation of food. Fermentation 9, 1019.

Sivamaruthi, B., Kesika, P. and Chaiyasut, C. 2018. A comprehensive review on functional properties of fermented rice bran. Pharmacogn. Rev. 12, 218–224.

Sugiharto, S. and Ranjitkar, S. 2019. Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: a review. Anim. Nutr. 5, 1–10.

Sugiharto, S., Yudiarti, T., Isroli, I. and Widiastuti, E. 2018. The potential of tropical agro-industrial by-products as a functional feed for poultry. Iran. J. Appl. Anim. Sci. 8, 375–385.

Supriyati., Haryati, T., Susanti, T. and Susana, I.W. 2015. Nutritional value of rice bran fermented by bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. Asian-Australas. J. Anim. Sci. 28, 231–238.

Swain, H.S., Das, B.K., Upadhyay, A., Ramteke, M.H., Kumar, V., Meena, D.K., Sarkar, U.K., Chadha, N.K. and Rawat, K.D. 2022. Stocking density mediated stress modulates growth attributes in cage reared Labeo rohita (Hamilton) using multifarious biomarker approach. Sci. Rep. 12, 9869.

Tziva, M., Negro, S.O., Kalfagianni, A. and Hekkert, M.P. 2020. Understanding the protein transition: the rise of plant-based meat substitutes. Environ. Innov. Societal Transitions 35, 217–231.

Ullah, H., Islam, K.M.S., Shuvo, A.A.S., Rahman, M.M., Alam, M.S., Dickhofer, U. and Grashorn, M.A. 2021. Effects of feeding rumen liquor-fermented rice bran on performance of broiler chicken. Anim. Nutr. Feed. Technol. 21, 177–186.

Valenzuela-Grijalva, N.V., Pinelli-Saavedra, A., Muhlia-Almazan, A., Domínguez-Díaz, D. and González-Ríos, H. 2017. Dietary inclusion effects of phytochemicals as growth promoters in animal production. J. Anim. Sci. Technol. 59(1), 8.

Vashishth, A., Ram, S. and Beniwal, V. 2017. Cereal phytases and their importance in improvement of micronutrients bioavailability. 3. Biotech. 7, 42.

Wang, J., Yao, L., Su, J., Fan, R., Zheng, J. and Han, Y. 2023a. Effects of Lactobacillus plantarum and its fermentation products on growth performance, immune function, intestinal pH, and cecal microorganisms of Lingnan yellow chicken. Poultry Sci. 102, 102610.

Wang, S., Peng, Q., Jia, H.M., Zeng, X.F., Zhu, J.L., Hou, C.L., Liu, X.T., Yang, F.J. and Qiao, S.Y. 2017. Prevention of Escherichia coli infection in broiler chickens with Lactobacillus plantarum B1. Poultry Sci. 96, 2576–2586.

Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y. and Geng, W. 2021. Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry. Front. Bioeng. Biotechnol. 9, 612285.

Wang, Y., Zheng, W., Deng, W., Fang, H., Hu, H., Zhu, H. and Yao, W. 2023b. Effect of fermented heat-treated rice bran on performance and possible role of intestinal microbiota in laying hens. Front. Microbiol. 14, 1144567.

Wolayan, F.R. and Mandey, J.S. 2019. Nutritional value of rice bran fermented by Aspergillus niger and its effect on nutrients digestibility of broiler chickens. J. Adv. Agric. Technol. 6, 53–56.

Zhu, X., Tao, L., Liu, H. and Yang, G. 2023. Effects of fermented feed on growth performance, immune organ indices, serum biochemical parameters, cecal odorous compound production, and the microbiota community in broilers. Poultry Sci. 102, 102629.