| Ingredients | |||||||
|---|---|---|---|---|---|---|---|
| SBM | SPC | SPI | RSM | PPC | WGM | WF | |
| Proximate analysis (% of dry matter) | |||||||
| Moisture | 10.8 | 6.9 | 6.4 | 9.1 | 7.0 | 4.5 | 10.9 |
| Crude protein | 47.6 | 74.1 | 68.9 | 36.1 | 48.7 | 83.7 | 16.4 |
| Crude lipid | 1.1 | 0.5 | 0.3 | 0.7 | 4.5 | 1.0 | 1.5 |
| Crude fiber | 5.0 | 3.1 | 3.5 | 4.6 | 3.5 | 2.8 | 3.6 |
| Ash | 6.2 | 6.6 | 8.1 | 9.5 | 3.8 | 0.5 | 2.2 |
| Carbohydrate | 40.1 | 15.7 | 19.2 | 49.1 | 39.5 | 12.0 | 76.3 |
| Gross energy (kJ/g) | 18.0 | 20.1 | 19.7 | 17.2 | 18.4 | 22.6 | 15.5 |
| Essential amino acids (% of protein) | |||||||
| Arg | 6.7 | 6.6 | 6.7 | 6.4 | 7.0 | 4.8 | 6.3 |
| His | 3.3 | 3.4 | 3.2 | 3.6 | 3.2 | 3.1 | 3.7 |
| Ile | 4.4 | 3.9 | 4.2 | 3.8 | 4.2 | 4.2 | 3.9 |
| Leu | 7.7 | 7.8 | 8.0 | 7.7 | 8.2 | 7.1 | 7.7 |
| Lys | 7.4 | 7.3 | 7.5 | 7.6 | 7.9 | 5.5 | 7.6 |
| Met + Cys | 4.0 | 5.2 | 3.5 | 3.4 | 3.9 | 3.8 | 4.4 |
| Phe + Tyr | 7.7 | 7.4 | 7.5 | 7.0 | 7.8 | 7.2 | 7.2 |
| Thr | 4.8 | 5.0 | 4.7 | 5.2 | 4.7 | 3.8 | 5.0 |
| Val | 5.1 | 4.8 | 4.9 | 4.9 | 4.9 | 5.1 | 5.0 |