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Food name Side stream Component group Component Value Unit Description Reference
Fish, unspecified Fish protein isolate Proximates Fat 2.3 % DM Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Milk Milk Proximates Fat 3.42 % Holstein Friesian cows, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
Tomatoes Tomato pomace Proximates Fat 18.96 g/kg Before turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
Distillers grain Distillers grain Proximates Fat 137 g/kg DM Wet corn mash solids Distillers grains as an energy source and effect of drying on protein availability
Potato Potato peel Proximates Fat 1.5 g/kg DM Fermented. Ether extract. A review of different publications Fermented. A review of different publications
Apple Apple juice Proximates Fat Tr g/100g Clear, ambient and chilled, from concentrate Department of Health UK, Nutrient analysis of fruit and vegetables, 2013
Poultry Offals Proximates Fat 15.78 g/100g Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Beef Soft offal Proximates Fat 58.1 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
Grape Grape skins Proximates Fat 1.14 % DM White grape pomace skins, Morio Muscat Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Nuts, unspecified Nut hulls Proximates Fat 24.3 g/kg DM Almond Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
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