Due to the lack of corn and soybean meal in animal feeding, rice bran meal (RBM) has been proposed as a beneficial substitute for these feedstocks’ ingredients. Its fermentation by using diverse microbes has been adopted as a beneficial technique. In this study, 18 five-month-old finishing pigs (castrated Duroc × Landrace × Large White) were assigned to three dietary groups with six replicates in each group, designated as the control (CON), unfermented RBM (RBM), and fermented RBM (FRBM) groups. RBM was fermented with a mixture of Lactobacillus johnsonii L63 and hydrolytic enzymes at 37 °C and pH 4.8 for 60 h. The results indicated that incorporating 30% fermented or unfermented rice bran meal into the diets of finishing pigs had no significant effect on growth performance. Regarding serum biochemical parameters, most indicators, including alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and triglycerides, showed no significant alterations. However, in both the unfermented and fermented rice bran meal groups, the concentrations of serum total protein, albumin, globulin, cholesterol, and blood urea nitrogen were significantly decreased (p < 0.05), whereas serum nitric oxide levels were significantly increased (p < 0.05). The FRBM group improved intestinal morphology and the digestibility of nutrients (crude protein, ether extract, crude fiber, and gross energy) by altering the mTORC1 pathway and upregulating the relative expression of amino acid and peptide transporter genes in the jejunum. However, the dry matter digestibility decreased compared to the CON group. The RBM group reduced nutrient digestibility, along with alterations in hepatic gene expression related to amino acid metabolism and transport. Therefore, fermented rice bran meal may offer a potential substitute feed ingredient for use in swine diets when conventional ingredients like corn and soybean meal are in short supply.
Deng et al. (2026) studied this question.