Corn gluten meal

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Corn gluten meal

Corn Gluten Meal is the dried residue from corn after the removal of the larger part of the starch and germ, the separation of the bran by the process employed in the wet-milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm.
Corn gluten meal (CGM) is the principal protein of corn (maize) endosperm consisting mainly of zein and glutelin. It is a byproduct of corn processing that has historically been used as an animal feed.
Corn is naturally gluten free. The protein in corn is sometimes referred to as corn gluten but it is not harmful to those with celiac disease.
The term corn gluten meal as an animal food ingredient was first defined by AAFCO in the early 1900s. At that time, gluten was used synonymously with the word protein, and any ingredient with a separate endosperm was termed as gluten.
Corn gluten feed is an excellent compliment to forag-based diets because it is a low starch, high fiber energy source. Additionally, CGF does contain some fat, which will increase the energy density of the diet.