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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato peel Proximates Fat 7.07 % DM Young potato peel - potatoes harvested after 14 weeks A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
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
Distillers grain Distillers corn stillage Proximates Fat 81 g/kg DM Thin. Liquid from corn mash. Distilled, alcohol removed Distillers grains as an energy source and effect of drying on protein availability
Potato Potato peel Proximates Fat 5.0-21.1 g/kg DM Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato pulp Proximates Fat 5.0-21.1 g/kg DM Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato peel Proximates Fat 1.5 g/kg DM Fermented. Ether extract. A review of different publications Fermented. A review of different publications
Potato Potato pulp Proximates Fat 6.1-13 g/kg DM Ensiled. Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato pulp Proximates Fat 19.2 g/kg DM Solid fermented.Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Potato Potato pulp, dried Proximates Fat 1.4 g/kg DM Ether extract. A review of different publications A review of the utility of potato by-products as a feed resource for smallholder pig production
Distillers grain Distillers grain Proximates Fat, acid hydrolysis 111 g/kg DM Corn, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
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