Quote:
Originally Posted by Ellie May  Because raw (and canned and homecooked) contain so much moisture, the food needs to be converted to a dry matter basis. If the water or moisture was taken out of the raw, the protein content would be much higher. You can figure dry matter basis by dividing the protein by the recipricol of the moisture. So if example if the food contains 13% protein and 70% moisture, the recipricol of the moisture is 30 (100-70). So 13 divided by 30 would be the actual protein content. If the moisture is 75%, the recipricol would be 100-75 or 25. So 13 divided by 25, etc. |
Wow thanks, I had no idea. I would have never even thought of how to do that. That makes way more sense.
