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Food name Side stream Component group Component Value Unit Description Reference
Wine by-products, unspecified Lees Proximates Protein (crude) digestibility, in vitro 0.59 N/A Red By-products from viticulture and the wine industry, potential as sources of nutrients for ruminants
Grape Grape marc Proximates Protein (crude) digestibility, in vitro 0.51 N/A Grape marc from Gonzlez-Byass By-products from viticulture and the wine industry, potential as sources of nutrients for ruminants
Grape Grape pomace Proximates Protein (crude) digestibility 35.01 MJ/kg DM Skin and seeds, white grape Chemical composition and digestibility of dried white and red grape pomace for ruminants
Grape Grape pomace Proximates Protein (crude) digestibility 8.61 MJ/kg DM Skin and seeds, red grape Chemical composition and digestibility of dried white and red grape pomace for ruminants
Distillery by-products, unspecified Distillers solids Proximates Protein (crude) digestibility 90.2 % Wet Digestibility and utilisation of diets composed of wet distillers' solids or soyabean meal and supplemented with liquid lysine product for growing pigs
Banana Banana Proximates Protein 0.102 g equiv. BSA/g volatile solids Cropgen database
Rye Seed residue Proximates Protein 91 g/kg DM Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Chicory Chicory root Proximates Protein 6.9 % Pulp, Chichorium intybus, Chinese cultivar 'Zhong-Hua No.1' Sequential extraction and physicochemical characterization of polysaccharides from chicory (Chichorium intybus) root pulp
Potato Potato pulp Proximates Protein 61 g/kg DM Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Canola Canola cake Proximates Protein 34.85 % m/m Characterization of babassu, canola, castor seed and sunflower residual cakes for use as raw materials for fermentation processes
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