Dry matter

The dry matter of plant and animal material consists of all its constituents excluding water.

The dry matter of food includes carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin).

Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet.

[8] In the sugar industry the dry matter content is an important parameter to control the crystallization process and is often measured on-line by means of microwave density meters.

Ascertaining DMI can be useful for low-energy feeds with a high percentage of water in order to ensure adequate energy intake.

Animals eating these kinds of feeds have been shown to consume less dry matter and food energy.

[11] A problem called dry matter loss can result from heat generation, as caused by microbial respiration.