Table 1.
Nutritional status and physico-chemical properties of ingredients and final formulation.
| Samples | Total Proteins % | Total Lipids % | Ash Insoluble in HCl % | Moisture Content % | Dry Matter % | Fiber % |
|---|---|---|---|---|---|---|
| Hydrolyzed Collagen | 90.30 | - | 0.28 | 7.74 | 92.26 | - |
| Egg white | 82.05 | 0.37 | 0.54 | 9.85 | 90.15 | - |
| Pollen | 24.75 | 5.16 | 0.20 | 7.24 | 92.76 | 13 * |
| Cherries powder | 0.93 | 0.39 | 0.14 | 4.43 | 95.57 | 3 * |
| Orange flavor | - | - | 0.02 | 6.80 | 93.20 | - |
| Vitamin C | - | - | 0.08 | 0.80 | 99.20 | - |
| Patience dock | - | - | 0.02 | 0.42 | 99.58 | - |
| Electuary | - | - | 0.01 | 0.80 | 99.20 | - |
| Final product SAN | 80.97 | 0.87 | 0.27 | 7.37 | 92.63 | 2.1 ** |
* value provided by the producer; ** value calculated from the data provided by the producer.