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Food name Side stream Component group Component Value Unit Description Reference
Fish, unspecified Fish protein isolate Proximates Fat 2.3 % DM Chemical composition, minerals content, amino acids bioavailability and sensory properties of meat and fish balls containing fish protein isolate
Poultry Feathers Proximates Fat 0.85 g/100g Wet. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Beef Dissolved air flotation sludge Proximates Fat 1.9 % of total solids Biogas from cattle slaughterhouse waste: Energy recovery towards an energy self-sufficient industry in Ireland
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
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
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
Milk Milk Proximates Fat 3.42 % Holstein Friesian cows, Spain Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology
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 1.5 g/kg DM Fermented. Ether extract. A review of different publications Fermented. A review of different publications
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