Rice bran is a by-product obtained from the processing process of rice, known as the only grain plant that grows in water in the swamp. Paddy (rice that is not extracted from the shell) is first freed from its outer shell. This shell is called glume. Glume is a by-product that is not considered as feed due to its high non-digestible cellulose content. It is generally used as a chicken base to create a dry floor. The husked rice grain is considered to be rice. In this state, it can be offered to the market as brown rice. If the grain continues to be processed, it is subjected to bleaching process. In the bleaching process, the outer shell of the hulled grain is removed. Rice bran is obtained in this process. The feeding values ​​of Rice Bran vary according to the infrastructure of the processing plant and the type of paddy processed. Embryo, depending on the situation, small rice fractures also enter the rice bran. The product is a high-fat energy source as a feed ingredient. The rice chips escaping inside are reflected in the starch values ​​of the product. It is seen that some facilities shred the husk and mix it into the product. It is possible to see this frequently, especially in some imported products. Rice bran is not suitable for long-term storage due to the high oil it contains. It should be consumed as fresh as possible, especially in hot seasons. Otherwise, the product is likely to get bitter. There is also degreased rice bran. Its oil is also used in the food, cosmetic and pharmaceutical industries. The defatted product is called lean or low-fat rice bran.​