Table 3 Ingredients and chemical analysis of control and experimental diets fed to laying hens
From: Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs
Diet | ||
|---|---|---|
Ingredients, g/kg as-fed basis | Control | Experimental |
Corn | 541.0 | 541.0 |
Soybean meal (48% CP) | 175.0 | 175.0 |
Calcium carbonate | 90.0 | 90.0 |
Wheat | 75.0 | 75.0 |
Alfalfa meal (17% CP) | 45.0 | 45.0 |
Corn gluten meal (60% CP) | 45.0 | 45.0 |
Sunflower oil | 25.0 | -- |
Extra-virgin olive oil1 | -- | 25.0 |
Dicalcium phosphate | 17.0 | 17.0 |
Vitamin-mineral premix2 | 2.5 | 2.5 |
Sodium chloride | 2.5 | 2.5 |
Sodium bicarbonate | 2.5 | 2.5 |
DL-Met | 2.0 | 2.0 |
L-Lys HCl | 2.0 | 2.0 |
Yeast | 1.5 | 1.5 |
Thr | 1.0 | 1.0 |
Chemical analysis, % | ||
Dry matter | 87.54 | 87.95 |
Crude protein | 16.85 | 16.71 |
Crude fibre | 3.22 | 3.47 |
Crude fat | 5.74 | 5.81 |
Ash | 13.21 | 13.15 |
Calculated analysis | ||
ME (kcal/kg of diet) | 2,836 | 2,893 |
Lys, % | 0.86 | 0.85 |
Ca, % | 4.05 | 4.08 |
Met + Cys, % | 0.74 | 0.75 |
Available P, % | 0.36 | 0.37 |