Ideal Ash Content in wet food?

Just curious what a low ash content would be considered in a wet food? I recently contacted Merrick to see what their Ash content was in their BG canned foods and here was their response:

Flavors
BG 96%-Cat-Beef = 1.58
BG 96%-Cat-Chicken = 2.77
BG 96%-Cat-Quail & Chicken = 3.52
BG 96%-Cat-Salmon = 3.11
BG 96%-Tuna = 3.01
BG 96%-Turkey = 1.77

Are the Turkey, Beef and Chicken flavors considered a normal level?

are these dry matter analysis? Guaranteed ? or as fed?

I've noticed a pattern of beef and turkey often being lower in most brands, with chicken usually in thr middle. Fish always tends to be higher. I don't know how much good pointing out that pattern does, though.

Originally Posted by strange_wings

I've noticed a pattern of beef and turkey often being lower in most brands, with chicken usually in thr middle. Fish always tends to be higher. I don't know how much good pointing out that pattern does, though.

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Easy to explain

Fish is processed WHOLE ... hence the ash is higher

Chicken is processed with some bone

Turkey not likely as it at least according to my butchers is not easy to grind turkey bones

Beef No grinder in a 35 mile area will do beef bones

Originally Posted by sharky

are these dry matter analysis? Guaranteed ? or as fed?

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Hmm, they didn't specify and I guess I didn't understand enough to ask these other questions. :/

I had read to be more concerned about magnesium content than ash.

Originally Posted by Ducman69

I had read to be more concerned about magnesium content than ash.

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Total ash gives big clue( ie typical with grain of 6 vs No grain at 9.5% .. Magnesium, calcium and phosphorus are the ones That I look at for either seniors or Uti health factors

To the OP

Call back and ask ... I suggest it cause it could be a variance of 10% or so of what they are saying if NOT dry matter