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Table 1 Composition of basal diets (%) and calculated nutrient concentrations in basal diets

From: The effect of different dietary levels of DL-methionine and DL-hydroxy analogue on the antioxidant status of young turkeys infected with the haemorrhagic enteritis virus

Item

Weeks 1–4

Weeks 5–8

Ingredients

Wheat

28.61

33.67

Corn

20.00

15.00

Soybean meal

41.44

42.00

Rapeseed meal

2.50

Potato protein

4.00

Soybean oil

1.25

2.55

Sodium sulphate

0.15

0.15

Sodium chloride

0.17

0.15

Limestone

1.67

1.58

Monocalcium phosphate

2.00

1.59

L-Lysine HCl

0.34

0.38

L-Threonine

0.02

0.08

Choline chloride

0.10

0.1

Mineral-vitamin premix for turkeysa

0.25

0.25

Nutritional valueb

Metabolizable energy, MJ/kgb

11.89

12.36

Crude protein, %

27.0

25.0

Crude fibre, %

3.27

3.54

Ash, %

3.02

3.09

Lysine, %

1.74

1.60

Methionine, %

0.40

0.35

Methionine + cysteine, %

0.83

0.77

Threonine, %

1.05

0.98

Tryptophan, %

0.34

0.32

Calcium, %

1.20

1.10

Sodium, %

0.14

0.13

  1. a0.5% of the premix provided per kg of diet: Vitamin A (all trans-retinol acetate) – 15,000 IU, vitamin D3 (cholecalciferol) – 5000 IU, vitamin E (all-rac-α-tocopheryl acetate) - 100 mg, vitamin K3− 4 mg, vitamin B1− 5 mg, vitamin B2− 15 mg, vitamin B6− 6 mg, niacin - 100 mg, biotin - 0.35 mg, pantothenic acid - 32 mg, nicotinic acid − 100 mg, folic acid - 4 mg, choline chloride - 700 mg, Mn - 100 mg, Zn - 80 mg, Fe - 60 mg, Cu - 20 mg, I - 1.5 mg, Se - 0.3 mg, Ca – 1.07 g
  2. bCalculated according to the Polish Feedstuff Analysis Tables [25]