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proximate |
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proximate /prox·i·mate/ (prok´si-mit) immediate or nearest.
proximate immediate; nearest. proximate analysis a chemical method of assessing and expressing the nutritional value of a feed. It divides each feed into six categories and states the percentage of each that is present in the feed: (1) water (or dry matter). (2) total or crude protein (total nitrogen×6.25). (3) fat (or ether extract). (4) ash (minerals). (5) crude fiber (incompletely digested carbohydrates). (6) nitrogen-free extract (readily digestible carbohydrate). |
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