The bran is mainly the ground hulls of the grain, which is a by-product of the milling industry. In addition, the bran contains a certain amount of wholemeal and seed buds residues. The nutritional value of the bran depends on the amount of flour and the remnants of the seed buds that make up their composition. The more flour is extracted from the grain, the less nutritious the bran is. As a rule, when obtaining high-quality flour, the proportion of bran from the mass of grain is about 28%.
Wheat bran is a good food for many animals. They contain a lot of fiber, that is why they are most often fed to ruminants and horses. Pigs and poultry digest bran nutrients slightly worse. The situation can be improved if poultry bran is introduced into the diet in combination with enzymes.
