Table 2.
Variable | AB | YW | FO | CW | FF |
---|---|---|---|---|---|
Red sugars | 62.41 ± 0.06 | 9.84 ± 0.00 | 2.49 ± 0.01 | 0.01 ± 0.00 | 6.69 ± 0.02 |
Nitrogen | 0.66 ± 0.21 | 4.52 ± 0.33 | 1.7 ± 0.03 | 0.16 ± 0.01 | 3.99 ± 0.11 |
Protein | 4.79± 0.9 | 28.25 ± 2.07 | 10.63 ± 0.22 | 1.02 ± 0.32 | 24.91 ± 0.70 |
AB: Apple bagasse, YW: Yeast waste, FO: Forage oats CW: Cheese whey FF: Fish flour.