Table 1.
The content of corn and the respective methionine sources in experimental diets.
| Item (g/kg; 88% DM) | Starter | Grower | Finisher | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MHA | DL | L | R-MHA | MHA | DL | L | R-MHA | MHA | DL | L | R-MHA | |
| Corn | 85.4 | 86 | 86 | 86.7 | 122.6 | 123.2 | 123.2 | 124.2 | 144.4 | 145 | 145 | 146.8 |
| MHA 1 | 7.15 | - | - | 5.93 | 6.93 | - | - | 5.35 | 6.83 | - | - | 4.50 |
| DL-Methionine | - | 6.02 | - | - | - | 5.81 | - | - | - | 5.74 | - | - |
| L-Methioine | - | - | 6.02 | - | - | - | 5.81 | - | - | - | 5.74 | - |
1 Due to the 84% bioavailability of DL-2-hydroxy-4-(methylthio) butanoic acid (MHA), the corresponding values of the diets DL and L are equivalent. R-MHA: reduced MHA; DM: dry matter.