Rice bran is a by-product of the rice milling process. It has a 14% - 16% protein content of excellent quality and a very low fat (0.5% - 1%) and lipid content (2.4%). The rice bran is therefore free from rancidity problems. It is rich in the valuable amino acids (methionine, cystine and lysine) and in phosphorous. Because of its low fiber and adequate metabolisable energy, the de-oiled rice bran is in great demand for use in poultry as well as in cattle feed.