Apart from samples that were pan fried and fresh fish, values for crude fat
in the fireless cooker samples were also significantly higher (P<0.
On the other hand, fish body of Kayumbu strains contained higher values of crude fat
Group Nitrogen Crude protein Crude fat
Mineral matter 1 8.
05) dry matter, crude protein, crude fat
and ash contents were observed in diets supplemented with phytase and citric acid as compare to control group.
Percent carbohydrates = 100 - (% crude protein + % crude fat
+ % ash + % moisture content) Energy value = 4 (crude protein + carbohydrates) + 9 (crude fat
The NFE or the starch was calculated according to the following expression: NFE = 100 - (% moisture + % crude protein + % crude fat
+ %crude fiber + % ash) Flour quality tests: Flour quality tests such as falling number and dough rheological studies were determined by using falling number apparatus and Farinograph (Brabender D-4100 SEW; Germany) respectively according to the procedure described in AACC (2000).
The garlic varieties were analyzed for moisture content, crude protein, crude fat
, crude fiber, total ash content and nitrogen free extract according to their respective protocols mentioned in AACC (2000).
All-natural and gluten-free, the jerky has a guaranteed analysis of 59 percent crude protein, 12 percent minimum crude fat
, 1 percent max crude fiber and 20 percent max moisture.
05) of crude protein and crude fat
were observed between the control and T-2 groups.
NFE = (100 - % moisture + % crude protein + % crude fat
+ % crude fiber + % ash).
30% for crude protein, crude fat
and apparent gross energy as compared to the reference diet, respectively at 750 FTU kg-1 level.
The concentration of moisture, protein, crude fat
, and ash were 3.
Meat samples were taken from the breast region of each slaughtered bird and subjected to proximate analysis (AOAC, 1990) so as to determine the levels of moisture, crude protein, crude fat
, total ash and crude fibre content.
Diets used in this study with contents of crude fat
, crude protein, and crude fiber amounts.
Though brown eggs weighed more, white shell eggs had higher percentages of total solids and crude fat