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Food name Side stream Component group Component Value Unit Description Reference
Olive Olive pits Waste compounds Extractives, hot water 11 % DM Ethanol/benzene extractives 1.5%, alpha-cellulose 28%, pentosan 18.5% ECN Phyllis 2
Hop Hops Waste compounds Extractives, hot water 16.7 % DM Bast ECN Phyllis 2
Coconut Coconut fibre Waste compounds Extractives, hot water 1.2 % DM ECN Phyllis 2
Coconut Coconut husk Waste compounds Extractives, hot water 5 % DM ECN Phyllis 2
Lamb Slaughterhouse blood Undesirable components Faecal coliform 3.87 log CFU per g Pre-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Undesirable components Faecal coliform ND log CFU per g L.acidophilus-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Lamb Slaughterhouse blood Undesirable components Faecal coliform ND log CFU per g Whey-fermented. Lamb and goats Application of fermentation technology to use slaughterhouse blood as potential protein supplement in fish feed
Potato Potato pulp, dried Proximates Fat 1.4 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
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
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