Table 1.
Ingredient composition of experimental rations processed by extrusion
| Treatments1 | ||
|---|---|---|
| Item | AG | GF |
| Ingredient composition, % as-fed | ||
| Hydrolyzed pork protein | 41.99 | 41.99 |
| Potato, white | – | 16.78 |
| Peas, green | – | 26.23 |
| Tapioca starch | – | 7.32 |
| Spelt | 16.78 | – |
| Millet | 16.78 | – |
| Sorghum | 16.78 | – |
| Salt | 0.48 | 0.48 |
| Potassium chloride | 0.30 | 0.30 |
| Choline chlorine, 60% dry | 0.24 | 0.24 |
| Vitamin premix | 0.24 | 0.24 |
| Dicalcium phosphate | 0.24 | 0.24 |
| Calcium carbonate | 0.24 | 0.24 |
| Trace mineral premix | 0.17 | 0.17 |
| Fish oil, Menhaden | 0.12 | 0.12 |
| Taurine | 0.12 | 0.12 |
| Natural antioxidant | 0.12 | 0.12 |
| Chicken fat | 4.00 | 4.00 |
| Dry digest | 1.00 | 1.00 |
| Titanium dioxide | 0.40 | 0.40 |
| Chemical composition, % DM basis | ||
| Moisture | 5.41 | 5.49 |
| Crude protein | 37.00 | 38.00 |
| Crude fat | 15.80 | 12.50 |
| Total dietary fiber | 6.91 | 10.07 |
| Insoluble fiber | 5.25 | 3.85 |
| Soluble fiber | 1.66 | 6.22 |
| Starch | 38.04 | 35.32 |
| Gelatinized starch | 32.96 | 34.18 |
| Degree of cook | 86.65 | 96.77 |
| Ash | 4.24 | 4.33 |
| Calculated metabolizable energy, kcal/g DM basis2 | 3.84 | 3.63 |
1AG = ancient grain; GF = grain-free.
2Metabolizable energy = 8.5 kcal ME/g fat + 3.5 kcal ME/g CP + 3.5 kcal ME/g nitrogen-free extract.