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Food name Side stream Component group Component Value Unit Description Reference
Barley Barley Proximates Histidine 2.37 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Distillery by-products, unspecified Distillers solids Proximates Histidine 19 g/160g nitrogen Digestibility and utilisation of diets composed of wet distillers' solids or soyabean meal and supplemented with liquid lysine product for growing pigs
Barley Barley Proximates Histidine 42 g/160g nitrogen Wet barley distillers solids as a protein source for growing pigs
Soy Soybean meal Proximates Histidine 36 g/160g nitrogen Soyabean meal Wet barley distillers solids as a protein source for growing pigs
Distillery by-products, unspecified Distillers solids Proximates Histidine 18 g/160g nitrogen Wet barley distillers solids as a protein source for growing pigs
Olive Olive cake, dried Proximates Histidine 31.6 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
Olive Olive leaves Proximates Histidine 38 g AA-N/kg total N Chemical composition and nutrients availability for goats and sheep of two-stage olive cake and olive leaves
Lamb Slaughterhouse blood Proximates Histidine 1.65 % DM Pre-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Proximates Histidine 1.44 % DM L.acidophilus-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Proximates Histidine 1.46 % DM Whey-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
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