Corn grain protein is “zein” which is known and sold in the industry with the general name “gluten”. Zein protein is a by-product of the corn wet milling process, which is in powder form and contains at least 58-60% of raw protein. The amino acids of this product, such as methionine, leucine, isoleucine, valine and phenylalanine, with a digestibility of over 80%, have a significant effect on the balance of amino acids in the diet and the growth and development of animal body tissues. As an excellent source of natural pigments carotene and xanthophyll (mg/kg DM 500 to 200), it can be effective in improving egg yolk color in laying poultry and strengthening the tissue of the reproductive system of livestock. Its metabolic energy is 4131 kcal/kg of dry matter. The protein in commercial corn gluten powder is 10 times the protein of grain corn, and due to processing during the process of separating from corn grain, the amount of protein consumed in the diet can be reduced and at the same time, productivity can be increased. This product is one of the best sources of protein to add to animal feed (especially dairy cows), poultry and aquatic animals, and plays an essential role in the formation of animal and poultry protein tissue. Corn gluten raw protein (a source rich in methionine and cysteine) can be used in combination with soybean meal, which is rich in lysine and tryptophan, as a suitable source of amino acids in animal and poultry feed.