Table 1.
Ingredients and nutritional values of the basal diet.
| Ingredients | % |
|---|---|
| Corn grain | 62.000 |
| Soybean bran (45% CPa) | 20.402 |
| Wheat bran | 3.000 |
| Calcitic limestone | 9.820 |
| Meat and bone meal (40% CP) | 4.000 |
| Salt | 0.380 |
| Vitamin and mineral supplementb | 0.200 |
| DL-methionine | 0.140 |
| L-Lysine | 0.040 |
| Nutritional values | Amount |
| AMEnc (kcal/kg) | 2677.9954 |
| Crude protein (%) | 16.3585 |
| Available phosphorus (%) | 0.3205 |
| Calcium (%) | 4.0458 |
| Sodium (%) | 0.1821 |
| Digestible lysine (%) | 0.7470 |
| Digestible Met+Cys (%) | 0.5879 |
| Digestible methionine (%) | 0.3681 |
| Digestible threonine (%) | 0.5403 |
a
CP—crude protein.
b
Composition per kg of product: Vitamin A: 8,000,000 UI, Vitamin D3: 2,100,000 UI, Vitamin E: 7,000 mg, Vitamin K3: 2,000 mg, Vitamin B1: 1,000 mg, Vitamin B2: 3,000 mg, Vitamin B6: 700 mg, Vitamin B12: 6,000 mg, Folic acid: 100 mg, Biotin: 10 mg, Niacin: 20 g, Pantothenic acid: 2,000 mg, Manganese: 55,000 mg, Zinc: 40,000 mg, Iron: 50,000 mg, Cupper: 6,000 mg, Cobalt: 100 mg, Iodine: 1,000 mg, Selenium: 200 mg, Calcium: 10,000 mg.
c
AMEn—Nitrogen-corrected apparent metabolizable energy.