Content Analysis MethodProtein : 85% min :992.15; 990.03.15 – AOAC 18th Edition 2005Moisture: 10% max :930.15 – AOAC 18th Edition 2005 (modified)Fat: 2% max :991.36 – AOAC 18th Edition 2005Ash: 5% max :942.05 – AOAC 18th Edition 2005Pepsin Digestability :92% min :971.09 – AOAC 18th Edition 2005Melamine none In House MethodSalmonella none MIMM 7.7 (LAS
tryptophan 1%alanine 7.69%lysine 7.0%valine 5.2%histidine 3.05%methionine** 1%ammonia 1.13%isoleucine .8%arginine 2.35%leucine 10.3%aspartic acid 10.84%tyrosine 2.34%threonine 3.8%phenylalanine 5.1%serine 4.56%taurine glutamic acid 8.79%cystine 1.4%glycine 4.4%proline 4.62%hydroxyproline glucosamine
