The fermentation technology of rice bran meal mainly utilizes biotechnology to remove anti nutritional factors such as phytic acid and trypsin inhibitors from rice bran meal through fermentation process, thereby improving the nutritional value and digestion absorption rate of rice bran meal. In addition, fermented rice bran meal also has antioxidant and anti-inflammatory effects, which help prevent diseases and improve animal productivity.

The technology of fermenting rice bran meal not only improves the nutritional value of rice bran, but also enhances the resistance of animals, which is of great significance for their health and growth.