Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition

Abstract

Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets.

Keywords: amino acids; chemical composition; fiber; grains; pet food.

Figure 1

Multi-colored stacked bar graphs represent the crude protein (CP), acid hydrolyzed fat (AHF), total dietary fiber (TDF), ash, and nitrogen free extract (NFE) fractions of whole grain, processed grain, grain coproduct, and other carbohydrate sources. The ingredients are organized into 4 main categories: (a) barley category (Hordeum vulgare L.); (b) oat category (Avena sativa L.); (c) rice category (Oryza sativa L.); and (d) miscellaneous carbohydrate sources.

Figure 1

Multi-colored stacked bar graphs represent the crude protein (CP), acid hydrolyzed fat (AHF), total dietary fiber (TDF), ash, and nitrogen free extract (NFE) fractions of whole grain, processed grain, grain coproduct, and other carbohydrate sources. The ingredients are organized into 4 main categories: (a) barley category (Hordeum vulgare L.); (b) oat category (Avena sativa L.); (c) rice category (Oryza sativa L.); and (d) miscellaneous carbohydrate sources.