I think in practice no one uses dry mass to calculate FCR, possibly for these reasons:
It makes the FCR higher, and therefore uglier (from the business perspective, talking about FCR is ugly to me no matter what)
They very rarely sell entirely dried meat, so the FCR doesn’t really tell the sellers how much meat they should expect to be able to produce by raising an animal.
Thanks too, for clarifying what you thought!
I think in practice no one uses dry mass to calculate FCR, possibly for these reasons:
It makes the FCR higher, and therefore uglier (from the business perspective, talking about FCR is ugly to me no matter what)
They very rarely sell entirely dried meat, so the FCR doesn’t really tell the sellers how much meat they should expect to be able to produce by raising an animal.