Solid-state fermentation: A tool to valorize the digestibility of deoiled rice bran
Author(s): Prakash S, Selvan ST, Kannan D, Gopala Krishna Murthy TR and Vasan P
Abstract: The present study evaluated the impact of solid-state fermentation (SSF) using different microbial inoculants on the nutrient digestibility and metabolizable energy of deoiled rice bran (DORB) in white leghorn cockerels. Five treatments were tested: unfermented DORB (T1), DORB fermented with Saccharomyces cerevisiae (T2), S. cerevisiae plus sugar (T3), Aspergillus oryzae (T4), and a mixed culture of S. cerevisiae and A. oryzae (T5). Fermentation significantly improved the digestibility of crude fiber and total ash, particularly in T2 and T3, while dry matter digestibility was highest in the unfermented control. Crude protein digestibility showed no significant difference across treatments, although T4 (A. oryzae) exhibited the highest numerical value. Apparent metabolizable energy (AME) was significantly reduced in all fermented groups with the exception of T3, which maintained energy levels comparable to that of the control. The findings suggest that fermentation of DORB with S. cerevisiae, especially when supplemented with a fermentable carbohydrate source, enhance the fiber and mineral digestibility which may improve the functional value of DORB in poultry nutrition.
How to cite this article:
Prakash S, Selvan ST, Kannan D, Gopala Krishna Murthy TR, Vasan P. Solid-state fermentation: A tool to valorize the digestibility of deoiled rice bran. Int J Vet Sci Anim Husbandry 2025;10(6S):17-20.
