Corn gluten - the raw material with a high content of vegetable protein. Obtained from corn through processing and subsequent separation of its starch, fat and fiber.It contains many useful trace elements and vitamins that can be dissolved in water (B1, B2, B3, B4, B5, B6, E). For farm animals and birds gluten - a source of essential amino acids (methionine, cystine). As the energy parameter corn gluten is second only to fats of animal origin.
The product is essential for the production of chicken meat and eggs, as chickens enriches the diet in essential fatty acids. Small amounts of gluten provide the yellow color of egg yolks, golden-orange color cover carcass birds, increasing the content of useful carotenoids in the finished product.
Corn gluten is used as:
component of corn feed,
protein component of the diet of birds and animals for agricultural purposes,
filler premixes,
protein-vitamin supplements,
element of feed for domestic animals, successfully replacing yeast cake, fish meal, oil meal, corn.
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Corn Gluten
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