Procedures to determinate moisture content accurately are expensive and not practical to be used in the farm routine. Thus, the Dryer Bag (DB) method was developed as an instrument that uses common commercial hair dryer to determinate moisture content of feeds. To test its accuracy, 13 feedstuffs moisture contents were compared when estimated by DB, 55°C Forced-Air-Oven (55FAO) for 72 h, and 105°C oven (105O) for 24 h. Samples of alfalfa (AL), perennial peanut (PP), Brachiaria grass (BG), sugarcane (SC), elephant grass (EG), coast-cross grass (CCG), corn whole plant (CWP), corn silage (CS), mombaça grass (MG), total mixed ration (TMR), corn meal (CM), soybeanmeal (SM), and commercial concentrate with 21% crude protein (21CP) were used. Data were analyzed as a completely randomized design, with 3 replications, and significance was declared at P < 0.05. Moisture estimated by DB was similar to 105O for all feedstuffs (P > 0.05). However, both DB and 105O differ from 55FAO for 21CP, CM, SM and TMR (P < 0.05). As previously described in the literature, 55FAO is not able to remove entirely the moisture from concentrate feedstuffs and TMR, thus DB and 105O are indicated to determine moisture in feedstuffs in the farm routine. Table 1. Dry matter (%)of feedstuffs determined by Dryer Bag, 105°C oven (24 h) and 55°C forced-air-oven (72 h) methods

Feedstuff	DB	105O	55FAO	SE	P-value
Alfalfa	18.2	18.0	18.0	0.26	0.308
Perennial peanut	22.3	22.5	22.7	0.23	0.087
Brachiaria grass	27.6	27.7	27.8	0.23	0.342
Sugarcane	23.5	23.9	24.0	0.28	0.095
Elephant grass	14.8	14.9	14.9	0.23	0.815
Coast-cross grass	22.9	23.0	23.1	0.26	0.539
Corn whole plant	24.2	24.5	24.4	0.26	0.236
Corn silage	25.2	25.0	25.4	0.23	0.080
Mombaça grass	20.9	21.1	21.1	0.23	0.351
Total mixed ration	37.4A	37.5A	39.9B	0.23	<0.001
Corn meal	88.4A	88.2A	90.5B	0.23	<0.001
Soy meal	87.9A	87.9A	90.2B	0.23	<0.001
21CP	85.2A	85.1A	88.1B	0.23	<0.001

^A,BDifferent superscripted letters in the same row indicate difference at P < 0.05. 21CP = commercial concentrate with 21% crude protein; DB = dryer bag method; 105O= 105°C oven for 24 h; 55FAO = 55°C forced-air-oven for 72 h.