Bulk Corn gluten meal

What is bulk corn gluten meal?

Bulk Corn gluten meal is the main by-product of corn starch produced by corn wet processing technology, also known as corn gluten powder. It is a protein-rich product obtained by concentrating and drying the yellow pulp water after corn is degerminated, crushed, deslagging, and starch is extracted. In enterprises that produce starch by corn wet processing, protein powder of about 5% to 6% of the processed corn can be separated from the starch milk.

Corn gluten meal has a high protein （Zein, 68%, Glutelin, 22%, Globulin, 1.2%） and a small amount of albumin. It is widely used in the feed industry to increase protein or as a carrier for feed premixes.
It is a byproduct of corn kernels after starch production in the food industry or purification in the brewing industry. It is rich in protein nutrients and has a special taste and color. It can be used as feed. Compared with fish meal and soybean cake commonly used in the feed industry, it has obvious resource advantages, high feeding value, no toxic and harmful substances, no need for reprocessing, and can be used directly as a protein raw material.
It can save methionine when used as chicken feed, and the coloring effect is obvious, but because it is very fine, its dosage in chicken compound feed should not be too large, otherwise it will affect the feed intake of chickens; it has good palatability for pigs and is easy to digest and absorb. It can also balance amino acids when used in combination with soybean meal; it can also be used as a protein feed raw material for dairy cows and beef cattle, but because of its high density, it needs to be used in combination with feed raw materials with low density. It is rich in methionine and cysteine, and is widely used in pet food as a common protein raw material.

Nutritional value and mechanism of action

Corn gluten meal has high nutritional value, with 61%~71% protein, 21%~26% carbohydrates, 12%~15% starch, 3%~7% fat, 1%~2% cellulose, and rich amino acid content. Low water solubility and lack of certain essential amino acids, such as lysine and tryptophan, greatly limit its application in animal feed. The enzymatic hydrolysate contains many small peptides, especially dipeptides and tripeptides, which are more easily absorbed by the body than intact proteins or free amino acids, so that enzymatic hydrolysis can significantly improve the bioavailability of corn gluten meal. In addition, the amino acid residues produced by partial enzymatic hydrolysis of whole protein are beneficial to the synthesis of protein in livestock and poultry.
Its protein is a good source of bioactive peptides because it has a special amino acid composition and is rich in hydrophobic amino acids, such as leucine, alanine and phenylalanine. Studies have reported that adding it to broiler diets can promote broiler lipid metabolism and improve immunity. In recent years, the use of microbial fermentation to prepare corn peptides has become the focus of many researchers. The production of corn peptides by fermentation and hydrolysis of corn protein powder has important application value. The chemical composition and physicochemical properties of corn peptides are different from those of corn protein powder. The properties of protein can be improved by controlling hydrolysis. Corn peptides have higher water solubility and many ideal physicochemical properties than corn protein powder. The structural characteristics of corn peptides are the main reason for their improved solubility, which is mainly manifested in high solubility within a certain pH range, forming a solution without precipitation or floating phenomenon.
After microbial fermentation, the protein structure is changed, the surface area is increased, and the hydrophilicity of amino acids is increased. Part of the protein is hydrolyzed by protease into active peptides, small peptides and free amino acids. Among them, free amino acids can improve the palatability of feed and thus improve the nutritional value of corn protein powder. In addition, after fermentation, the α-helical structure of protein molecules is changed and hydrolyzed into large molecular proteins, which can improve the digestion and utilization rate in animals.

Fermentation process:

The common fermentation method is microbial solid-state fermentation, which mainly uses microorganisms for anaerobic fermentation. Factors such as pH value, temperature, fermentation time and bacterial activity are the main factors affecting fermentation. Studies have reported that the use of Bacillus to anaerobic ferment corn gluten meal at room temperature can significantly increase the proportion of soluble protein in corn gluten meal, and the dissolution ratio can be increased by 1.2 times.
In addition to microbial solid fermentation, liquid fermentation can also be used. During the fermentation process, attention should be paid to the particle size and moisture content of the feed. Compared with solid fermentation, liquid fermentation takes less time and has fewer limitations in the selection of strains, but the cost is higher than that of solid fermentation. Therefore, solid fermentation is mainly used in production.
Microbial fermentation is a commonly used fermentation method in production. The main fermentation strains include lactic acid bacteria, Bacillus, Bacillus subtilis and yeast. Studies have reported that this product can significantly change the external structure of the feed after fermentation with Bacillus subtilis, increase the porosity of the raw materials, and provide conditions for the degradation of microorganisms in the later stage. In addition, the amino acid ratio of corn gluten meal is more balanced after fermentation. In addition, the aroma of feed can induce animals to increase their feed intake and have a positive effect on growth performance. Studies have found that yeast fermentation has a yeast flavor, while lactic acid bacteria and Bacillus subtilis fermentation have a sour flavor, indicating that fermentation is easier to promote poultry feeding.

Application in poultry feed

1. Effect on poultry growth performance
The use of composite bacterial preparations for fermentation can significantly improve the feed intake and daily weight gain of broilers, and has a positive effect on the growth and development of broilers.
2. Effect on poultry immune function
Fermented feed contains a variety of probiotics. After being eaten by animals, they produce more albumin and total protein in the body through blood circulation, enhance the body's immune function, stimulate the body to produce immune response, activate the immune system, and kill invading pathogens. Studies have found that adding 9% fermented corn protein powder to broiler diets can significantly improve the bursa index of broilers.
3. Effect on the antioxidant function of poultry
Corn peptides with antioxidant function can be produced after microbial fermentation. Studies have found that corn protein powder fermented with Aspergillus niger and Bacillus subtilis has strong antioxidant properties. Feed fermented with probiotics can significantly improve the antioxidant properties of broilers and maintain the balance of the intestinal microbial environment.
4. Impact on the quality of poultry meat
Lutein is crucial to the regulation of poultry skin color and egg color, but poultry cannot synthesize lutein by itself and can only be ingested from external feed. This product is rich in lutein and is easily absorbed by the poultry body. Adding it to broiler feed can significantly improve the coloring effect of broiler muscles.
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