Table 3.
Analyzed chemical composition (dry matter basis) of the experimental diets.
| N-Free 1 | Wheat | SBM | ESBM | HRSM | Casein | H-Cas | |
|---|---|---|---|---|---|---|---|
| Dry matter, g/100 g as-fed | 92.2 | 87.5 | 91.2 | 92.7 | 90.0 | 92.0 | 92.8 |
| Crude protein, g/100 g | 0.4 | 10.9 | 20.3 | 21.7 | 21.8 | 22.1 | 19.1 |
| Crude fat, g/100 g | 5.2 | 2.4 | 4.1 | 4.7 | 4.6 | 4.0 | 4.0 |
| Ash, g/100 g | 5.1 | 1.8 | 5.2 | 5.9 | 7.0 | 6.2 | 5.8 |
| Gross energy, MJ/kg | 17.1 | 18.0 | 18.0 | 18.3 | 18.3 | 18.2 | 18.0 |
| Essential AA, g/kg | |||||||
| Cys | - | 2.4 | 3.1 | 3.1 | 4.6 | 0.8 | 0.8 |
| His | - | 2.5 | 5.4 | 5.6 | 5.4 | 6.4 | 5.9 |
| Ile | - | 3.9 | 10.2 | 11.1 | 8.7 | 11.1 | 10.5 |
| Leu | - | 7.3 | 16.0 | 17.2 | 14.4 | 20.6 | 19.3 |
| Lys | - | 3.5 | 12.7 | 12.5 | 11.7 | 17.3 | 16.2 |
| Met | - | 1.7 | 2.8 | 2.9 | 4.1 | 6.2 | 5.8 |
| Phe | - | 4.8 | 10.5 | 11.3 | 8.1 | 11.2 | 10.5 |
| Thr | - | 3.2 | 8.1 | 8.6 | 9.2 | 7.9 | 7.4 |
| Trp | - | 1.5 | 2.7 | 2.8 | 2.9 | 2.8 | 2.4 |
| Val | - | 5.0 | 10.6 | 11.3 | 11.3 | 14.4 | 13.5 |
| Sum essential AA | - | 36 | 82 | 86 | 80 | 99 | 92 |
| Non-essential AA, g/kg | |||||||
| Ala | - | 4.0 | 9.1 | 9.6 | 9.2 | 6.2 | 5.8 |
| Arg | - | 5.5 | 15.1 | 15.8 | 12.2 | 8.0 | 7.6 |
| Asp | - | 5.9 | 23.8 | 25.4 | 15.3 | 15.0 | 14.1 |
| Glu | - | 27.6 | 36.7 | 39.4 | 33.7 | 46.3 | 43.2 |
| Gly | - | 4.5 | 8.8 | 9.2 | 10.5 | 4.0 | 3.8 |
| Pro | - | 9.6 | 10.3 | 11.0 | 12.3 | 22.7 | 21.1 |
| Ser | - | 5.2 | 11.0 | 11.8 | 9.3 | 12.5 | 11.7 |
| Sum non-essential AA | - | 62 | 115 | 122 | 103 | 115 | 107 |
| Sum AA | 98 | 197 | 209 | 183 | 213 | 200 | |
N-free = Nitrogen-free ingredients; SBM = soybean meal; ESBM = enzyme-treated soybean meal; HRSM = hydrothermally-treated rapeseed meal; H-Cas = hydrolyzed casein. 1 AA were analyzed but were below detection limit.