Barley (Hordeum vulgare) is one of the oldest crops in the human diet, and originates from East Asia and Ethiopia. The ancient Sumerians, Egyptians, and Jews made bread from barley, while in the modern diet barley is rarely used for human consumption, except in countries where wheat is more difficult to grow. Barley is classified as a so-called coarse or fodder cereal, and after corn, the most common cereal in animal feed. In the beer and whiskey industry, barley is of special importance because it produces quality malt that gives beer and whiskey strength and special quality. As a by-product of barley malt production, malt sprouts are obtained, which are quite a good protein feed. Barley malt sprouts are light brown to dark brown in color and contain about 20% protein, 19% fiber, 6% ash and 12% moisture. They are mostly used for feeding cattle and sheep as a protein feed, with a lower degree of degradation. In the rations of fattening cattle can be used in an amount of up to 25% of the composition of concentrated mixtures. This research includes five varieties of malting barley, Quench, Planet, Lukas, Casanova and Teppe. The nutritional composition, ie the proportion of moisture, ash, starch and crude fats was determined for grain and malt sprouts of the mentioned varieties.