Open Access
Table 1.
Nutrient and dietary fiber content of studied additives.
| Substance | Weight fraction of a substance in the studied additives, % | ||
|---|---|---|---|
| UBF | CBF | Wheat germ oil cake | |
| Protein | 7.00±0.20 | 9.00±0.30 | 37.00±1.00 |
| Carbonhydrates | 81.70±3.60 | 77.30±2.70 | 44.80±1.60 |
| incl. monosaccharides and disaccharides | 1.10±0.10 | 1.30±0.11 | 22.00±0.40 |
| Dietary fibers: | 80.60±3.50 | 76.00±2.60 | 22.80±1.20 |
| soluble | 20.70±0.50 | 21.00±0.50 | 7.80±0.05 |
| insoluble | 59.90±3.50 | 55.00±2.00 | 15.00±1.00 |
| incl. cellulose | 25.90±0.44 | 24.80±0.20 | 6.20±0.40 |
| hemicellulose | 23.20±1.40 | 21.30±1.10 | 15.30±0.50 |
| pectic substances | 22.20±1.50 | 21.90±1.20 | 1.30±0.05 |
| lignin | 9.30±0.16 | 8.00±0.12 | 1.00±0.10 |
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