Corn Germ

Corn germ is the embryo of the kernel found in its centre and is comprised of fat (50%), starch (14%) and protein (13%). The germ can be processed into corn oil, which can then be further processed into cooking oil, margarine, mayonnaise, salad dressing, soaps and a variety of other products. Corn oil contains a high level of polyunsaturated fats, which is effective in lowering cholesterol levels as compared to animal fats. After the extraction of the corn oil from the germ, the residue is used in corn germ meal as animal feed primarily for pigs and poultry.

Gluten

Corn gluten is the yellow portion of the corn kernel. Corn gluten is a moderately high source of protein (about 65-70%), low in starch (about 12%), and the fibre is digestible. Because of these characteristics, cattle can be fed relatively large amounts. Despite its high portion of fibre, it can still be regarded as an energy source. The level of protein degradability is an important factor when considering protein levels in the diet of livestock. Fibre produced from the wet milling process is somewhat more digestible than in the dry form, permitting greater intakes of wet versus dry corn gluten feed.

Fibre

Corn fibre is a mixture of the seed coat and remaining endosperm of the kernel after the extraction of the starch, gluten and germ. Fibre is composed of 21% protein, 18% starch and 30% fibre which makes it ideal as an ingredient for animal feed. Fibre can be mixed with concentrated steeping liquor (called Gluten Feed). Despite its high portion of fibre, it can still be regarded as an energy source. The level of protein degradability is an important factor when considering protein levels in the diet of livestock. Fibre produced from the corn wet milling process is somewhat more digestible than in the dry form.