Table 3.
Chemical composition and starch gelatinization for ancient grain-based diets fed to adult dogs
| Treatment1 | |||||
|---|---|---|---|---|---|
| Item, % | CON | AM | WPM | QU | OG |
| Moisture2 | 6.5 | 6.4 | 7.2 | 5.3 | 7.7 |
| Moisture3 | 5.4 | 5.7 | 7.7 | 4.3 | 4.4 |
| Gelatinization2 | 88.5 | 85.5 | 88.0 | 96.6 | 91.6 |
| ----- %, DMB ----- | |||||
| Total starch2 | 35.9 | 35.9 | 39.5 | 36.2 | 36.1 |
| Gelatinized starch2 | 31.8 | 30.7 | 34.7 | 35.0 | 33.0 |
| CP3 | 31.3 | 32.6 | 32.4 | 31.4 | 33.1 |
| AHF3 | 14.4 | 14.5 | 12.3 | 14.8 | 14.6 |
| TDF3 | 12.4 | 11.9 | 10.7 | 12.9 | 13.4 |
| Ash3 | 9.3 | 9.5 | 9.5 | 9.4 | 9.3 |
| GE2, kcal/g | 5.0 | 5.0 | 4.9 | 5.1 | 5.1 |
1CON, control; AM, amaranth; WPM, white proso millet; QU, quinoa; OG, oat groats..
2Analyzed on the day of extrusion.
3Analyzed at the onset of feeding trial.