Corn germ is one of the components of corn (endosperm), which is separated from other components during the wet milling process. Corn germ usually contains 45-50% fat and has a high content of unsaturated fatty acids and is rich in dietary fiber. The sprout is a rich source of vitamin B1, which is used in the metabolism of carbohydrates, it is rich in vitamin B5, which helps the physiological activities in the body, it contains folate, which plays a significant role in the production of new cells. It contains significant amounts of vitamin C, which is useful for fighting diseases. This nutrient is rich in minerals and proteins and amino acids (lysine, leucine and arginine). Due to the presence of oil-soluble vitamins (A.D.E.K.) and having protein, palatability and proper digestibility, it is widely used in animal feed for fattening and poultry.
User
Livestock, poultry and aquatic feed, corn oil extraction
Properties
- Contains 45-50% fat
- Protein about 10%
- Moisture 3-5%
- light golden yellow color (depending on the quality and type of variety)
Advantages
- high metabolic energy
- rich in dietary fiber
- palatable and digestible
- The effect of sprouts in reducing blood sugar
- high amount of vitamins B1-B5 and vitamin C
- Contains fat-soluble vitamins (A.D.E.K)
- Increase the nutritional value of food supplements
- The effect of sprout fiber in lowering blood cholesterol levels
- High content of essential unsaturated fatty acid (linoleic acid)
Maintenance Conditions
- Keep in a clean, dry and cool environment away from heat and direct sunlight.
Product durability
- The recommended usage period is 2 months after production.
| germ (mass) of corn |
| appearance state |
yellow pieces |
| minimum crude fiber percentage |
%12 |
| minimum crude protein percentage |
%10 |
| Maximum humidity percentage |
%6 |
| minimum crude fat percentage |
%40 |
| Maximum percentage of total ash |
%2 |
