Table 1.

Ingredient composition of diets.

Ingredients	NC	PC	FS	EFM	FSO
Corn	62.3
Wheat		70.7	70.7	69.59	73.6
Soybean meal	25	7.9	7.9	9	11.8
Flaxseed		10	10
Extruded flaxseed meal				10
Soybean oil	1.4
Flaxseed oil					2.5
Limestone	9.5	9.4	9.4	9.4	9.4
Calcium hydro-phosphate	1	0.81	0.8	0.8	0.82
Salt	0.35	0.35	0.35	0.35	0.35
Choline chloride	0.1	0.1	0.1	0.1	0.1
Minerals	0.2	0.2	0.2	0.2	0.2
DL-Methionine	0.11	0.13	0.12	0.12	0.12
L-Lysine		0.36	0.36	0.37	0.35
Vitamin	0.02	0.02	0.02	0.02	0.02
Phytase	0.02	0.02	0.02	0.02	0.02
Compound enzyme			0.02	0.02	0.02
Zeolite powder					0.69
Pigment		0.01	0.01	0.01	0.01
Total	100	100	100	100	100
Nutrient analysis
AME ((kcal kg−1)	2740	2740	2740	2742	2740
Protein %	15.99	15.99	15.99	16.0	15.94
Ca%	3.91	3.91	3.91	3.91	3.91
Available phosphorus%	0.26	0.26	0.26	0.26	0.26
Lysine %	0.79	0.79	0.80	0.81	0.80
Methionine %	0.37	0.38	0.38	0.38	0.37
M+C	0.63	0.63	0.63	0.63	0.62
Fatty acids %
Palmitic acid C16:0	13.5	9.6	9.4	9.3	9.2
Stearic acid C18:0	17.60	13.93	14.03	13.24	13.32
Oleic acid C18:1	29.6	24.08	24.11	23.27	24.52
Linoleic acid C18:2n6	36.34	43.21	42.63	42.21	43.43
Alpha Linolenic acid n3	8.32	22.56	23.22	23.46	23.75

NC = negative control, PC = positive control, FS = flaxseed, EFM = extruded flaxseed meal, FSO = flaxseed oil.