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.