Table 2.

The ingredients and nutrient level of diets during the starter stage.

Ingredients	Control	FOPI7.5%	FOPI15%	FOPI30%	FOPII7.5%	FOPII15%	FOPII30%
Yellow corn	57.75	50.50	43.30	28.70	51.00	44.30	31.00
Soybean meal, 46%	32.30	31.60	31.00	29.75	31.30	30.30	28.20
Corn gluten	3.60	3.60	3.60	3.60	3.60	3.60	3.60
FOP	-	7.50	15.00	30.00	7.5.00	15.00	30.00
Soybean oil	2.50	2.90	3.20	4.00	2.7	2.9	3.20
Calcium carbonate	1.10	1.10	1.10	1.10	1.10	1.10	1.10
Calcium diphasic phosphate	1.10	1.10	1.10	1.10	1.10	1.10	1.10
Common salt	0.30	0.30	0.30	0.30	0.30	0.30	0.30
Premixa	0.50	0.50	0.50	0.50	0.50	0.50	0.50
l-Lysine	0.40	0.45	0.45	0.50	0.45	0.45	0.55
dl-Methionine	0.15	0.15	0.15	0.15	0.15	0.15	0.15
Choline chloride	0.20	0.20	0.20	0.20	0.20	0.20	0.20
Anti-mycotoxin	0.10	0.10	0.10	0.10	0.10	0.10	0.10
Analyzed compositionb
ME (kcal/kg)	3,100	3,103	3,100	3,101	3,101	3,101	3,100
CP (%)	22.52	22.54	22.52	22.53	22.55	22.51	22.50
EE %	4.93	6.20	7.53	10.19	6.15	7.43	10.12
CF (%)	2.54	4.00	5.38	7.33	3.86	5.21	6.26
Calcium (%)	0.93	0.92	0.99	1.12	1.10	1.08	1.08
Available phosphorous (%)	0.42	0.43	0.45	0.44	0.44	0.42	0.44
Lysine (%)	1.44	1.45	1.44	1.43	1.45	1.42	1.44
Methionine (%)	0.54	0.51	0.50	0.50	0.54	0.50	0.50

FOPI7.5%, 7.5% olive pomace subjected to microbial fermentation; FOPI15%, 15% olive pomace subjected to microbial fermentation; FOPI30%, 30% olive pomace subjected to microbial fermentation; FOPII7.5%, 7.5% olive pomace subjected to microbial and enzymatic fermentation; FOPII15%, 15% olive pomace subjected to microbial and enzymatic fermentation; FOPII30%, 30% olive pomace subjected to microbial and enzymatic fermentation.

^aVitamin premix supplied per kilogram of diet: vitamin A, 10,000 IU; vitamin D₃, 2,000 IU; vitamin E, 6,500 IU; vitamin K₃, 1 mg; vitamin B₁, 2,560 mg; vitamin B₂, 5,000 mg; vitamin B₆, 1,500 mg; B₅, 8 mg; niacin, 20,000 mg; biotin, 0.25 mg; folic acid, 1,000 mg; vitamin B₁₂, 60 mg; Cu, 8 mg; Fe, 80 mg; Mn, 60 mg; Zn, 40 mg; Se, 0.15 mg.

^bCalculated values for metabolizable energy and amino acids.