Table 1.
Ingredient composition and calculated chemical analysis of the basal diets.
| Ingredients | Starter Period (1–21 d, g kg−1) | Grower–Finisher Period (22–42 d, g kg−1) |
|---|---|---|
| Yellow maize | 605.0 | 650.0 |
| Soybean meal (48%) | 308.0 | 250.0 |
| Corn gluten (60%) | 40.0 | 35.0 |
| Maize oil | - | 18.0 |
| Di-calcium phosphate | 23.0 | 23.0 |
| Limestone | 14.0 | 14.0 |
| DL-methionine | 1.0 | 1.0 |
| Lysine | 1.0 | 1.0 |
| Vitamin and trace mineral mix | 3.5 | 3.5 |
| Salt (NaCl) | 3.5 | 3.5 |
| Coccidostate | 1.0 | 1.0 |
| Calculated analysis | ||
| 1 ME (KJ/kg) | 12342 | 12949 |
| Crude protein | 224.0 | 197.5 |
| Calcium | 10.5 | 10.5 |
| Available phosphorus | 4.5 | 4.5 |
| Lysine | 11.8 | 11.4 |
| Methionine | 4.8 | 4.5 |
1 ME: metabolizable energy.