Variation in nutrient content of samples of dried bakery product |
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| Authors: | P.W. Waldroup D.L. Whelchel Z.B. Johnson |
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| Affiliation: | Department of Animal Sciences, University of Arkansas, Fayetteville, AR 72701 U.S.A. |
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| Abstract: | Samples of dried bakery product (DBP) were obtained from a blending facility. Sixty-six samples taken over a 198-day period were assayed for moisture, protein, ether extract, and salt. The samples averaged 6.05% moisture and 9.78% ether extract, 11.94% protein and 2.52% salt (dry matter basis). The results of the study indicate that DBP samples should be constantly monitored by the feed industry to determine nutrient values to be used in feed formulation. |
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