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Effects of Dietary Moisture on the Determination of the Nutritional Value of Foods

Technical Center, General Foods Corporation, ¹ Tarrytown, New York

A series of breakfast cereal, whole milk solids and sugar mixtures, and a dry dog food were fed, with and without the addition of water, to weanling rats for 28 days. The cereal mixtures, containing 11.3, 12.6 and 16.8% protein from corn-, wheat- and oat-based products, respectively, were rehydrated to a 68% moisture level which represents the moisture level consumed in a cereal and milk breakfast. The dog food (25.8% protein) was fed at 6, 24 and 54% moisture levels. The addition of water to the cereal and milk mixtures resulted in an increase in the amount of water consumption from the water bottles. No increase in the volume of drinking water was noted when water was added to the dog food. The increase in moisture of the cereal diet containing the lowest protein content resulted in significant increases in body weight gain and protein efficiency utilization. The addition of water to the other 2 cereal diets did not result in significant increases in body weight gain or protein efficiency utilization. The dog food with the highest moisture level gave significantly poorer body weight gains and protein efficiency utilization when compared with the dry product.

Manuscript received 22 June 1964.