Bran in its aminogram shows a balanced composition in terms of the most limiting amino acids in the monogastric species such as: Lysine, metheonine, metheonine plus cystine and tryptophan, in relation to other raw materials that due to their characteristics could have certain similarities, such as rice and wheat by-products; however, in relation to the mineral content, bran contains inverted levels of calcium and phosphorus ratio and low levels of potassium.

It is important to highlight that the nutritional properties of bran are concentrated in the PROTEIN CHARACTERISTICS, which makes this by-product a highly beneficial element for feeding ruminants. The protein fraction or true protein of a concentrate and/or raw material is activated in principle by the microorganisms of the rumen, undergoing degradation into amino acids and peptides and leaving a protein fraction called slow or over-degrading, which continues its passage towards the small intestine and there it is degraded by the action of the animal's enzymes as a monogastric animal would do to assimilate it.

For vegetables, the solubility is very variable, corn, which has a high content of soluble Zein, is only 40% split, Soy Cake or Flour is the typical example of protein from an ingredient that has a degradable fraction of 60%. , and 40% escapes degradation in the rumen and passes intact to the small intestine. Corn gluten, distillers grains, palm kernel, and dried brewer's bran are examples of bypass proteins.