Feasibility of rice bran-based diet for the performance of laying hens.
- 2026-06
- Veterinary and animal science 32
- PubMed: 41939266
- DOI: 10.1016/j.vas.2026.100627
Study Design
- Population
- 48 Hy-line brown hens (16 per group) at 76 weeks of age
- Methods
- Feeding trial with mash and pelleted phases; control (125g), RB1 (145g), RB2 (165g) per day
- Duration
- 7 weeks
- Funding
- Unclear
Rice bran (RB), a byproduct of rice milling, offers a potential low-cost ingredient for poultry feed in rice producing countries. However, its use is limited due to high fiber content, low phosphorus availability, and reduced feed intake. This study explores the feasibility of using RB-based diets as the major feed components for laying hens, focusing on egg production, feed intake, feed conversion ratio (FCR), and egg quality to reduce dependency on corn-soy based diet. Forty-eight Hy-line brown hens (16 per group) at 76 weeks of age were engaged for the trial. The control, RB1, and RB2 groups were offered 125, 145, and 165 g of mash feed per day, respectively. During the first three weeks of trial, the RB-fed hens consumed less feed (93.5 and 103.5g/day for RB1 and RB2) compared to the control (125 g). But, the pelleted feed has improved feed intake, with RB1 hens consumed 109.6 g and RB2 hens 127.7 g by week 7, although still below the expected intake. Feed conversion ratio (FCR) worsened during the mash phase but improved in the pelleted phase. Statistical analysis using ANOVA revealed significant reductions in egg production in the RB groups during the initial mash phase (P < 0.001). However, there were gradual improvements in the pellet phase, particularly in the group fed 165 g RB (P < 0.01). Feed intake was significantly lower during the mash phase (P < 0.05) but increased during the pelleted phase. Practically, pelleted diets were converted to mash form immediately after offering to birds due to poor durability, would consider as limitation. FCR values improved with pelleting, approaching those of the control group (P = 0.008), although low durability. Yolk color was significantly lighter in the RB groups (P < 0.001), while other egg quality parameters remained unaffected. This study demonstrates that RB can be used as a major ingredient in balanced poultry diets when intake is ensured through pelleting properly with high durability. Further research on pelleting RB properly and addition of amino acids, enzymes, and carotenoids is recommended to optimize its use in poultry diets.
Research Insights
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