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Food name Side stream Component group Component Value Unit Description Reference
Rape Rapeseed cake Proximates Aspartic acid 24.9 g/kg DM Double-low. Location: Jiangxi, China Determination of the energy content and amino acid digestibility of double-low rapeseed cakes fed to growing pigs
Rye Seed residue Proximates Aspartic acid 6.99 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Pea Pea hull Proximates Aspartic acid 10.3 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Brewer's yeast/grains, unspecified Brewer's grains Proximates Aspartic acid 6.96 g/16g N Spent Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Fruit and vegetables, unspecified Pectin residue Proximates Aspartic acid 9.18 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Potato Potato pulp Proximates Aspartic acid 11.3 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Sugar beet Sugar beet pulp Proximates Aspartic acid 7.48 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Wheat Wheat Proximates Aspartic acid 5.11 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Barley Barley Proximates Aspartic acid 6.06 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Olive Olive cake, dried Proximates Aspartic acid 26.7 g AA-N/kg total N Dried, two-stage dried Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
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