Abstract: The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in ?6 and ?3 fatty saturated fatty acids according to the ratio of polyunsaturated/saturated fatty acids=1:1±10%. The present invention is also related to a feed composition of exclusive vegetarian origin and suitable for poultry and a method for obtaining such egg from said poultry animals.

Abstract: The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in seed and green plant-type &ohgr;6 and &ohgr;3 fatty acids according to the ratio of seeds plant-type &ohgr;6 fatty acids/green plant-type &ohgr;3 fatty acids=1:1±10% and having a lipid fraction is balanced between polyunsaturated and saturated fatty acids according to the ratio of polyunsaturated/saturated fatty acids=1:1±10%. The present invention is also related to a feed composition of exclusive vegetarian origin and suitable for poultry and a method for obtaining such egg from said poultry animals.

Abstract: The invention relates to a pulverulent corn-steep without a drying substrate, said corn-steep containing lactic acid. It also relates to a method of obtaining this pulverulent corn-steep as well as to its use in the fermentation industry.

Abstract: The invention relates to a pulverulent corn-steep without a drying substrate, said corn-steep containing lactic acid. It also relates to a method of obtaining this pulverulent corn-steep as well as to its use in the fermentation industry.

Abstract: The invention relates to a nitrogenous composition resulting from the hydrolysis of wheat gluten by steepwater obtained from the maize starch industry, characterized in that it exhibits a ratio of inorganic phosphorus to total phosphorus (Pi/Pt) concentrations greater than or equal to 0.15 and a ratio of amino nitrogen to total nitrogen (Na/Nt) concentrations greater than or equal to 0.11.

Abstract: The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test and reducing substances in an amount which gives a value of less than or equal to 0.9% in the BERTRAND method. A process for producing a nutritional composition is also disclosed, wherein the process requires maize steepwater to be subjected to a treatment with the aid of protease and phytase enzymes in the presence of lactic acid bacteria. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 25%, and Ph between 3 and 5, at a temperature varying between 40 and 50.degree. C. and for 4 to 16 hours.