Substrates | Crude protein, %DM | Crude fat, %DM | Crude fiber, %DM | Ash, %DM | Strain origin | Age, weeks | Temperature/ humidity | References |
---|---|---|---|---|---|---|---|---|
Wheat bran | 63.3 | 19.3 | – | – | Greece | ~ 16 | 26 °C/50% | [28] |
Wheat (by-product) | 40.2 | 31.6 | 7.6 | 5.4 | Norway | ~ 10 | – | [5] |
Wheat bran | 71.2 | 6.1 | 10.4 | 7.5 | Poland | – | 27 °C/55% | [33] |
Wheat bran | 45.6 | 34.5 | – | 4 | Portugal | – | 25 °C | [25] |
Wheat bran | 47.9 | 26.1 | 6.8 | 3.8 | Poland | 11 | 28 °C/55% | [26] |
Wheat bran | 46.4 | 32.7 | 4.6 | 2.9 | Korea | – | 25 °C/50% | [34] |
Wheat bran | 68.9 | 16.9 | – | 8.1 | China | 8 | 28 °C/60% | [35] |
Barley (whole grain) | 38.9 | 45.2 | 6.3 | 3.5 | Poland | – | 27 °C/55% | [33] |
Oat (whole grain) | 66.4 | 12.1 | 9.8 | 6.6 | Poland | – | 27 °C/55% | [33] |
Oat (by-product) | 41.7 | 27.2 | 7.8 | 4.9 | Norway | ~ 10 | – | [5] |
Rye bran | 43.6 | 30 | 7.1 | 3.6 | Poland | 11 | 28 °C/55% | [26] |
Buckwheat | 51.4 | 34.0 | 6.7 | 3.6 | Poland | – | 27 °C/55% | [33] |
Buckwheat | 62.7 | 58.2 | – | – | Greece | ~ 16 | 26 °C/50% | [28] |
Durum wheat flour | 60 | 41.4 | 38.8 | – | Greece | ~ 16 | 26 °C/50% | [28] |
Mushroom spent corn stover | 76.2 | 6.1 | – | 5.9 | China | 8 | 28 °C/60% | [35] |
Highly denatured soybean meal | 74.3 | 8.1 | – | 6.6 | China | 8 | 28 °C/60% | [35] |
Spirit distillers’ grains | 70.1 | 11.9 | – | 7.7 | China | 8 | 28 °C/60% | [35] |
Mix1 | 43.3–44.9 | 37.8–39.5 | 11.3–11.5 | 3.6–3.7 | Hungary | 8 – 12 | 20–23 °C | [27] |
Mix2 | 40.9 | 49.5 | – | 2.81 | Italy | – | 25 °C/50–60% | [36] |
Mix3 | 50.1 | 34 | 7 | 3.9 | Italy | – | 28 °C/60% | [37] |
Mix4 | 44.8 | 40.4 | 13.4 | 4.8 | Brazil | 12 | 25 °C/80% | [38] |
Vegetable waste5 | 46.3 | 43.3 | 8 | 3 | Hungary | 10–14 | 22.5 °C/60% | [39] |
Garden waste6 | 42.3 | 45.2 | 8.9 | 3.2 | Hungary | 10–14 | 22.5 °C/60% | [39] |
Cattle manure7 | 38.9 | 46.7 | 9.5 | 4.8 | Hungary | 10–14 | 22.5 °C/60% | [39] |