摘要
【ABSTRACT】Rice bran, a byproduct of milling rice (Oryza sativa), is widely used in Asian preserved foods and the feed industry. Rich in carbohydrates, protein, fat, and various bioactive compounds, it offers significant growth and health benefits. It is commonly used as a replacement for cereals and grains as an energy source in the diet. However, its potential as animal feed is constrained by antinutritional factors and susceptibility to rancidity due to lipase activity. Recently, there has been a growing interest in fermentation to enhance rice bran's nutritional profile. It has been confirmed that fermenting rice bran could increase the proportion of crude protein and fat. Moreover, feeding fermented rice bran (FRB) improves the growth performance of food‐producing animals by increasing efficiency. These results, along with their beneficial effect on gut microbiota, may improve the overall health of food animals. In this review, we aimed to summarize the latest research on the fermentation of rice bran, focusing on the role of microorganisms and the factors influencing the quality and nutritional value of FRB. Additionally, we will explore the impact of FRB on nutrient composition and animal performance, highlighting its potential as a valuable feed ingredient.
摘要译文
【摘要】米麸（米尔米（Oryza sativa）的副产品）被广泛用于亚洲保存的食品和饲料行业中。富含碳水化合物，蛋白质，脂肪和各种生物活性化合物，可提供显着的增长和健康益处。它通常用作谷物和谷物的替代品作为饮食中的能源。但是，其作为动物饲料的潜力受到抗裂解因子的限制和由于脂肪酶活性引起的酸痛的敏感性。最近，对发酵的兴趣越来越大，以增强米麸的营养特征。已经证实，发酵米麸可以增加原油和脂肪的比例。此外，喂食发酵米麸（FRB）通过提高效率来改善产生动物的生长性能。这些结果以及它们对肠道菌群的有益作用，可以改善食用动物的整体健康状况。在这篇综述中，我们旨在总结有关米麸的发酵的最新研究，重点是微生物的作用以及影响FRB质量和营养价值的因素。此外，我们将探讨FRB对营养成分和动物性能的影响，从而强调其作为宝贵的饲料成分的潜力。
Jamal James D. Manlapig (https://orcid.org/0000-0002-4100-4556) [1];Hiroki Matsui (https://orcid.org/0000-0002-0122-2735) [2];. Production and Utilization of Fermented Rice Bran as Animal Feed[J]. Animal Science Journal, 2025,96(1)