Corn gluten meal

Nutritional Characteristics:

Corn gluten meal contains around 60% CP and is a by-product of wet milling of corn, most of which is for manufacture of high-fructose corn syrup. Being high in protein, it is often compared to animal protein ingredients during formulation. The protein is merely a concentration of the original corn protein component brought about by removal of the starch in the endosperm. There are, in fact, two products often manufactured during wet milling, the alternate being corn gluten feed which contains only 20% CP, due to dilution with various hull material. In certain regions of the world, the two products are merely called 'corn gluten' and so this must be differentiated based on protein content. Corn gluten meal is very deficient in lysine, although with appropriate use of synthetic lysine sources, the product is very attractive where high nutrient density is required. Gluten meal is also very high in xanthophylls pigments (up to 300 mg/g) and is a very common ingredient where there is a need to pigment poultry products.

Potential Problems:

Periodically corn gluten feed (20% CP) is inadvertently formulated as corn gluten meal (60% CP). Using much more than 10% corn gluten meal will produce a visible increase in pigmentation of broilers and egg yolks.

Dry Matter

90.0

Methionine

1.61

Crude Protein

60.0

Methionine + Cystine

2.52

Metabolizable Energy:

Lysine

0.90

(kcal/kg)

3750

Tryptophan

0.30

(MJ/kg)

15.70

Threonine

1.70

Calcium

0.10

Arginine

2.20

Av. Phosphorus

0.21

Sodium

0.10

Dig Methionine

1.44

Chloride

0.06

Dig Meth + Cys

2.22

Potassium

0.04

Dig Lysine

0.81

Selenium (ppm)

0.30

Dig Tryptophan

0.21

Fat

2.51

Dig Threonine

1.58

Linoleic acid

1.22

Dig Arginine

2.07

Crude Fiber

2.48

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