Corn gluten is a loose powder from light-yellow to dark-grey colour with specific pleasant smell, stable during storage. Corn gluten contains about 60 % of raw protein. Protein of corn gluten contains a lot of essential amino acids and is the best source of methionine, beta-carothene (pro-vitamin A), xanthophyll, threonine, tryptophan, calcium, phosphorous, sodium, and rich complex of fat and water soluble vitamins Å, Â1, Â2, Â3, Â4, Â5, Â6.
By calorie content corn gluten occupies the second place after animal and plant fats. By energy 1 kg of gluten is equivalent to 7 kg of corn, by protein – to 1 kg of fish flour.
Comparing with soy-bean oil cake corn gluten contains for 36 % more exchange energy, for 28 % more proteins, and for 4 times more linoleic
Incontestable advantage of corn gluten for producers of eggs and birds meat is a high concentration of carotenoids and natural pigment xanthophyll. Even insignificant introduction of this pigment into receipt allows to obtain bright yellow colour of egg yolk or golden-yellow colour of carcass cover; it also significantly increases content of carotenoids in products. Use of dry corn gluten as high protein, vitaminous, and energetic additive to ration of animals and during production of combined fodders provides high and stable productivity of animals, allows to reduce deficit of protein fodders.
Table 1. Composition of corn gluten
Exchange energy, kcal/100 g
Methionine + cystine