Table 2.
Chemical composition (g/kg DM) and energy content (MJ/kg DM) of experimental diets
| Formulated (fresh basis) | 8.0 g/kg available lysine (g/kg CP) | 9.0 g/kg available lysine (g/kg CP) | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|||||||||
| 136 | 149 | 162 | 175 | 188 | 136 | 149 | 162 | 175 | 188 | |
| Actual composition | ||||||||||
| CP (fresh basis) | 143.6 | 153.4 | 166.9 | 179.1 | 192.0 | 142.8 | 155.9 | 168.7 | 183.6 | 192.7 |
| CP | 160.1 | 171.4 | 186.3 | 199.7 | 213.8 | 157.8 | 173.2 | 187.4 | 204.4 | 214.6 |
| Neutral detergent fibre | 191.5 | 188.7 | 187.6 | 187.9 | 188.6 | 173.6 | 185.7 | 186.4 | 182.9 | 177.0 |
| Lipid | 64.2 | 56.7 | 50.9 | 50.7 | 44.6 | 68.8 | 57.8 | 54.3 | 49.8 | 48.7 |
| Ash | 54.6 | 53.2 | 55.4 | 57.5 | 58.0 | 54.6 | 52.4 | 54.4 | 57.4 | 59.5 |
| Gross energy | 18.6 | 18.7 | 18.6 | 18.6 | 18.6 | 18.9 | 18.7 | 18.7 | 18.7 | 18.6 |
| Lysine | 9.3 | 9.8 | 9.4 | 8.7 | 8.4 | 10.8 | 10.6 | 10.9 | 10.9 | 10.8 |
| Histidine | 3.7 | 4.0 | 4.2 | 4.2 | 4.3 | 3.7 | 3.9 | 4.3 | 4.9 | 5.0 |
| Isoleucine | 5.8 | 6.3 | 6.0 | 5.0 | 5.7 | 6.4 | 6.4 | 7.3 | 8.0 | 8.8 |
| Leucine | 10.2 | 11.0 | 11.7 | 11.6 | 12.6 | 11.1 | 11.7 | 12.2 | 13.6 | 14.8 |
| Phenylalanine | 6.9 | 7.6 | 8.1 | 8.1 | 9.2 | 7.3 | 7.9 | 8.7 | 9.8 | 10.2 |
| Threonine | 6.4 | 6.7 | 6.3 | 6.6 | 7.0 | 7.1 | 7.3 | 7.6 | 7.7 | 7.8 |
| Valine | 6.7 | 7.2 | 6.7 | 5.6 | 6.3 | 6.9 | 7.4 | 8.2 | 9.0 | 9.7 |
| Available lysinea | 7.8 | 8.2 | 7.9 | 7.3 | 7.1 | 9.1 | 8.9 | 9.2 | 9.2 | 9.1 |
| Available lysine (fresh basis) | 7.0 | 7.4 | 7.1 | 6.6 | 6.4 | 8.2 | 8.0 | 8.3 | 8.3 | 8.2 |
a
Available lysine = 0.84 of total lysine (BSAS, 2003).