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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape pulp Inorganics Manganese 15 g/kg DM Not ensiled Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Grape Grape pulp Inorganics Manganese 16 g/kg DM Ensiled for 45 days Chemical composition, including secondary metabolites and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces
Distillery by-products, unspecified Distillers solids Inorganics Manganese 40 g/kg DM Wet barley distillers solids as a protein source for growing pigs
Sugar beet Sugar beet molasses Inorganics Manganese 0.6 g/kg DM Feedipedia
Sugar by-products, unspecified Bagasse Inorganics Manganese 0.8 g/kg DM Fresh Feedipedia
Olive Olive mill wastewater Inorganics Manganese 1.91 g/m3 Balikesir-Burhaniye region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive mill wastewater Inorganics Manganese 1.78 g/m3 Balikesir-Edremit region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive mill wastewater Inorganics Manganese 2.5 g/m3 Izmir-Bornova region; process: centrifugal Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Olive Olive mill wastewater Inorganics Manganese 1.09 g/m3 Izmir-Bornova region; process: traditional Comparison of physicochemical characteristics and photofermentative hydrogen production potential of wastewaters produced from different olive oil mills in Western-Anatolia, Turkey
Bolti Bolti fish Inorganics Manganese 12.39 mg/100g DM Whole Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate