Tag: Dry matter

The moisture content in a product can drastically affect its nutritional profile; for instance, a canned pet food that is 75% moisture will show a much lower percentage of protein on its label compared to a dry food, even if the actual nutrient levels are similar. This is because the phrase "on an as-fed basis" refers to the nutrient concentrations of a food as it is served, including all of its water content.

According to agricultural data, common fruits and vegetables contain between 70% and 95% water by weight. The remaining solid material is what is meant by dry matter, a critical metric for determining the nutritional value and quality of various organic products.

In many scientific fields, including food science and environmental engineering, total solids and dry matter are used interchangeably, but this is a mistake. The dry matter that remains after moisture removal is commonly referred to as total solids, and these two terms effectively refer to the same thing: the non-aqueous portion of a material. However, their usage often varies by industry and context, leading to confusion over their precise definitions and application.

Most plant and animal-based materials, including feeds and crops, contain a large percentage of water that dilutes their nutrient value. Understanding what does dry matter tell us is crucial because it provides a consistent, moisture-free basis for accurately evaluating and comparing the true nutritional content of different products.

At over 95% water, most lettuce varieties are known for their exceptionally high moisture content, a fact that directly influences their dry matter content. The remaining mass, a low percentage of the total weight, consists of all the plant's solids, including fiber, carbohydrates, proteins, and minerals.

According to agricultural extension services, forage quality is primarily determined by its fiber content, with acid detergent fiber (ADF) being a critical indicator. By using the ADF percentage from a feed analysis report, livestock managers can effectively estimate the Total Digestible Nutrients (TDN) to formulate balanced rations.