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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Fat 3.35 % DM White grape pomace skins, Melot Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Animal by-products, unspecified Rinds Proximates Fat 379 g/kg Anaerobic biodegradablity of meat-processing wastes: effect of physical, chemical and enzymatic pre-treatments
Distillers grain Distillers grain Proximates Fat 54.5 g/kg DM High CP (corn with solubles) Determining the optimal ratio of canola meal and high protein dried distillers grain protein in diets of high producing Holstein dairy cows
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
Distillers grain Distillers grain Proximates Fat 137 g/kg DM Wet corn mash solids Distillers grains as an energy source and effect of drying on protein availability
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
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
Tomatoes Tomato pomace Proximates Fat 21.74 g/kg After turbopress stage of tomato processing for paste Chemical characterization of tomato pomace
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
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