Rice bran evaluation and its applications in aquaculture

Author: Tomaz Soligo de Mello Ayres (Currículo Lattes)
Advisor: Dr Marcelo Borges Tesser
Co-advisor: Drª Anelise Christ Ribeiro


Rice bran is an input that is already part of the animal food production sector. This food is mainly used as part of diets for different species. Bran is considered a by-product of rice processing, since its generation occurs at the time of polishing the husked grain and its use in human and animal nutrition is a way to add value to the product that has low cost and great availability in producing regions of the grain. It has nutrients such as protein lipids, minerals and carbohydrates, in addition to vitamins of the B, E and K complex, it also has compounds such as phenols, tocopherols and γ-oryzanol. However, due to the high fiber content and the presence of phytates, the bran has some compounds considered antinutrients that can be mitigated with certain methods that were exposed in this study. From this, the aim of this study was to evaluate the applicability of rice bran in aquaculture from a literature review, in addition to its application in defatted and fermented form by the fungus Rhizopus oryzae in diets of juvenile mullet M. liza. Therefore, the research was divided into two chapters, where the first one exposes the literature review and the second chapter exposes research with the application of fermented defatted rice bran in a dose-response experiment with levels of inclusion of this ingredient.