Corn Protein

The corn protein (Gluten) - a valuable product obtained during the processing of corn starch and molasses.
 
Gluten protein is rich in sulfur-containing amino acids - methionine and cystine. It also contains a sufficient amount of linoleic acid, which has a positive effect on animals' productivity. 
In terms of energy, 1 kg of gluten is equivalent to 7 kg of corn. Moreover, in connection to protein, it is equal to 1 kilogram of fishmeal. 
 
Compared with soybean meal, corn gluten contains 36% more metabolic energy, 28% more protein and 4 times more linoleic acid. 

The indisputable advantage of corn gluten for producers of eggs (breeding, food), and poultry meat is a high level of natural pigment xanthophyll. Due to this, even with a small dose of gluten in the compound feed (3-5%), the broiler carcass's colour acquires a golden hue, and the egg yolk reaches a rich colour. It is recommended to introduce 3-5% into compound feed for replacement chickens, 10-15% for adult poultry and 5-10% for broiler chickens. Corn protein is widely used in the production of compound feed because of its high nutritional value and its good physical characteristics.