Nongranulated dry spent grain contains all the nutrients inherent in the starting product, crude protein, reaching more than 24% of the content. The spent grain protein is very high-quality, enriched with essential amino acids (lysine, methionine), which can not be produced by the animal organism with a single-chambered stomach (pigs, poultry) and must come with food. Dry spent grain contains no less than 17 different amino acids, the total content of which in terms of dry matter reaches 35.6%. Carbohydrates account for an average of 14.7%, fats – 9.95%, mineral salts – 2.4%. The key valuable properties of spent grain are the group B vitamins, as well as a B9 vitamin (folic acid). Dry spent grain is characterised by a rich set of microelements such as iron, zinc, manganese, copper, calcium, phosphorus, etc.
There are special methods for fattening with a spent grain, resulting in the meat acquiring a unique color and aroma. Also, recently, the foreign countries began to add spent grain when making bran bread.