| Ingredients |
R0S0 |
%LME |
%EE |
R0S4 |
%LME |
%EE |
R0S8 |
%LME |
%EE |
| MRM |
83 |
48 |
15.1 |
67.9 |
39.2 |
12.3 |
52.4 |
30.3 |
9.6 |
| Pork rind |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
0 |
| Soy1909 |
0 |
0 |
0 |
4 |
8.8 |
0.24 |
8 |
17.7 |
0.5 |
| Water |
6.6 |
|
|
17.9 |
|
|
29.1 |
|
|
| Additives |
10.7 |
|
|
10.7 |
|
|
10.7 |
|
|
| Totals |
100 |
48 |
15.1 |
100 |
48 |
12.6 |
100 |
48 |
10.1 |
| |
|
|
|
|
|
|
|
|
|
| Ingredients |
R8S0 |
%LME |
%EE |
R8S4 |
%LME |
%EE |
R8S8 |
%LME |
%EE |
| MRM |
59.2 |
34 |
10.7 |
43.7 |
25.2 |
7.9 |
28.3 |
16.4 |
5.2 |
| Pork rind |
8 |
14 |
0.7 |
8 |
14 |
0.7 |
8 |
13.9 |
0.7 |
| Soy1909 |
0 |
0 |
0 |
4 |
8.8 |
0.2 |
8 |
17.7 |
0.5 |
| Water |
22.6 |
|
|
33.9 |
|
|
45.1 |
|
|
| Additives |
10.7 |
|
|
10.7 |
|
|
10.7 |
|
|
| Totals |
100 |
48 |
11.4 |
100 |
48 |
8.8 |
100 |
48 |
6.4 |
| |
|
|
|
|
|
|
|
|
|
| Ingredients |
R16S0 |
%LME |
%EE |
R16S4 |
%LME |
%EE |
R16S8 |
%LME |
%EE |
| MRM |
35.1 |
20.1 |
6.3 |
19.6 |
11.2 |
3.5 |
4.13 |
2.4 |
0.7 |
| Pork rind |
16 |
27.9 |
1.4 |
16 |
28 |
1.4 |
16 |
27.9 |
1.4 |
| Soy1909 |
0 |
0 |
0 |
4 |
8.8 |
0.2 |
8 |
17.7 |
0.5 |
| Water |
38.8 |
|
|
50 |
|
|
61.2 |
|
|
| Additives |
10.7 |
|
|
10.7 |
|
|
10.7 |
|
|
| Totals |
100 |
48 |
7.7 |
100 |
48 |
5.1 |
100 |
48 |
2.6 |
|
| Nine treatment combinations: R0S0–0% pork rind and 0% soy flour; R0S4–0%pork rind and 4% soy flour; R0S8–0% pork rind and 8% soy flour; R8S0–8% porkrind and 0% soy flour; R8S4–8% pork rind and 4% soy flour; R8S8–8% pork rindand 8% soy flour; R16S0–16% pork rind & 0% soy flour; R16S8–16% pork rind &8% soy flour; R16S8–16% pork rind & 8% soy flour.%EE: % ether extract or expected % fat content of each treatment.%LME: % lean meat equivalent expected for each treatment. |
| Table 2: Ingredients (%) for the formulation of each treatment with theoreticalvalues for %LME and %EE. |
