Table 1.

Moisture concentrations in feed ingredients and a mixed diet determined by various oven-drying methods (Exp. 1)

Item	Moisture (%)							SEM	p-value
	Temperature (°C)	135	105	105	105	105	105		135°C 2 h1		105°C
	Drying time (h)	21	32	6	9	12	15		vs 105°C 3 h2	vs 105°C3	Linear	Quadratic	3 h vs others4
Ingredient
Corn		12.3	11.9	12.0	12.1	12.2	12.1	0.07	<0.01	<0.01	0.03	0.29	0.04
Soybean meal		10.7	10.3	10.4	10.4	10.5	10.5	0.03	<0.01	<0.01	<0.01	0.35	0.02
DDGS5		12.0	9.3	10.0	10.5	10.9	11.2	0.06	<0.01	<0.01	<0.01	<0.01	<0.01
Whey permeate		7.5	3.1	3.9	4.5	5.0	5.5	0.06	<0.01	<0.01	<0.01	<0.01	<0.01
Whey powder		8.9	3.0	3.7	4.4	5.0	5.4	0.15	<0.01	<0.01	<0.01	0.13	<0.01
SDPP5		7.8	7.5	7.6	7.5	7.6	7.3	0.04	<0.01	<0.01	0.07	<0.01	0.70
Fish meal		8.1	7.7	7.8	7.8	7.9	7.7	0.02	<0.01	<0.01	0.36	<0.01	0.05
Mixed diet5
Predictied6		10.3	7.9	8.4	8.7	9.0	9.2
Measured		10.1	7.8	8.4	8.7	9.0	9.0
Difference		0.2*	0.1	0.0	0.0	0.0	0.2*	0.04

SEM, standard error of the mean; DDGS, distillers dried grains with solubles; SDPP, spray-dried plasma protein.

¹An oven method drying at 135°C for 2 h (AOAC, 2005; method 930.15).

²An oven method drying at 105°C for 3 h (Shreve et al., 2006; NFTA 2.2.2.5).

³A comparison between an oven method drying at 135°C for 2 h and oven methods drying at 105°C for 3, 6, 9, 12, and 15 h.

⁴A comparison between an oven method drying at 105°C for 3 h and oven methods drying at 105°C for 6, 9, 12, and 15 h.

⁵The mixed diet contained corn 20%, soybean meal 10%, DDGS 30%, whey permeate 20%, whey powder 10%, SDPP 5%, and fish meal 5%.

⁶Predicted weight loss-on-drying contents were calculated from the measured weight loss-on-drying contents of each ingredient.

^*Measured values differ from predicted values (p<0.05).