Table 1.
Nutritional composition and nutrient analysis (% dry matter) of experimental diets.
| Supplementation of rosemary leaf meal | 0% | 1.7% | 3.5% | 5.2 | Rosemary leaf meal |
|---|---|---|---|---|---|
| Ingredients | |||||
| Toasted soybean meal | 20 | 20 | 20 | 20 | |
| Maize grain | 49 | 49 | 49 | 49 | |
| Meat and bone meal | 2 | 2 | 2 | 2 | |
| Nouga seed cake | 14 | 14 | 14 | 14 | |
| Wheat bran | 8 | 8 | 8 | 8 | |
| Vitamin and mineral premix | 2 | 2 | 2 | 2 | |
| Limestone flour | 4.5 | 4.5 | 4.5 | 4.5 | |
| Salt | 0.5 | 0.5 | 0.5 | 0.5 | |
| Rosemary leaf meal | 0 | 1.7 | 3.5 | 5.2 | |
| Nutrient composition | |||||
| Dry matter (%) | 89.5 | 92.8 | 94 | 94.4 | 89.4 |
| Crude protein (%) | 17.37 | 18 | 18.5 | 18.8 | 15.9 |
| Ether extract (%) | 4.59 | 5.56 | 6.9 | 7.6 | 5.4 |
| Crude fibre (%) | 6.16 | 6.9 | 7.2 | 7.4 | 9.64 |
| Ash (%) | 8.4 | 8.5 | 8.67 | 8.74 | 7.54 |
| Nitrogen free extract (%) | 52.98 | 61.8 | 61.6 | 62.4 | 50.92 |
| Metabolizable energy (kcal/kg) | 14.6 | 14.68 | 17.8 | 16.24 | 14.1 |
a
Guizotiaabyssinica; Vitamin premix per kg of diet: vitamin A: 2.7 mg; vitamin D3: 0.05 mg; vitamin E: 18 mg; vitamin K3: 2 mg; thiamine: 1.8 mg; riboflavin: 6.6 mg; pantothenic acid: 10 mg; pyridoxine: 3 mg; cyanocobalamin: 0.015 mg; niacin: 30 mg; biotin: 0.1 mg; folic acid: 1 mg; choline chloride: 250 mg; antioxidant: 100 mg; Fe: 50 mg; Mn: 100 mg; Zn: 100 mg; Cu: 10 mg; I: 1 mg and Se: 0.2 mg.