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Food name Side stream Component group Component Value Unit Description Reference
Lamb Slaughterhouse blood Proximates Aspartic acid 5.5 % DM Whey-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Sugar beet Sugar beet pulp Proximates Aspartic acid 7.4 % protein Feedipedia
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
Fish, unspecified Fish meal Proximates Aspartic acid 9.1 % protein 60-68%, protein as fed Feedipedia
Tilapia Tilapia residue silage Proximates Aspartic acid 8.98 g/100g crude protein Acid Amino acid composition of processed fish silage using different raw materials
Poultry Offals Proximates Aspartic acid 9.2 % protein Soft, guts. Inedbile fattened chicken slaughtering by-products Chemical characterization of tomato pomace
Potato Sweet potato leaf protein concentrate Proximates Aspartic acid 9.1 % protein Feedipedia
Wheat Wheat Proximates Aspartic acid 5.11 g/16g N Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
Beef Cattle hoof and horn meal Proximates Aspartic acid 7.9 % protein Feedipedia
Olive Olive mill wastewater Proximates Aspartic acid 7.32 kg/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
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