Written by: Dr. Jacquie Jacob, University of Kentucky
Rice bran is a by-product of the rice industry. It is prone to rancidity, has a phytate content, contains an 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% to 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 the diets of laying hens.