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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Fat 2.64 % DM White grape pomace skins, Muller Thurgau Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Grape Grape skins Proximates Fat 4.74 % DM White grape pomace skins, Pinot Noir 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
Wheat Wheat Proximates Fat 29.4 g/kg DM Silage Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
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
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 peel Proximates Fat 4.98 % DM Mature potato peel - potatoes harvested after 20 weeks A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
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
Tomatoes Tomato pomace Proximates Fat 16.6 g/kg Pulper stage of tomato processing for paste Chemical characterization of tomato pomace
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
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