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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
  1. Data for chemical analyses are presented as mean values of five observations per treatment.
  2. 1Experimental diets consisted of: low-polyphenols extra-virgin olive oil from Cima di Bitonto cultivar and high-polyphenols extra-virgin olive oil from Coratina cultivar.
  3. 2Provided per kg of product: 2,500.000 IU vitamin A; 300,000 IU vitamin D3; 7,500 mcg 25-hydroxycholecalciferol; 6,000 mg vitamin E; 500 mg vitamin K3; 4,000 mg vitamin PP; 300 mg vitamin B1; 1,000 mg vitamin B2; 2,000 mg D-pantothenic acid; 400 mg vitamin B6; 3 mg vitamin B12; 150 mg folic acid; 20 mg D-biotin; 10,000 mg Fe; 1,000 mg Cu; 30,000 mg Mn; 40 mg Co; 15,000 mg Zn; 200 mg I; 20 mg Se.