Table 2 Composition of the experimental diets (g/kg): experiment 1 1
Ingredient, g/kg | QPM2 | Maize | |||||
|---|---|---|---|---|---|---|---|
QPM1 | 334Ce | 537Ta | 537Ig | 538Ta | White | Yellow | |
QPM1 | 967.5 | ||||||
334Ce | 967.5 | ||||||
537Ta | 967.5 | ||||||
537Ig | 967.5 | ||||||
538Ta | 967.5 | ||||||
White | 967.5 | ||||||
Yellow | 967.5 | ||||||
Calcium Phosphate | 18.5 | 18.5 | 18.5 | 18.5 | 18.5 | 18.5 | 18.5 |
Calcium Carbonate | 5.5 | 5.5 | 5.5 | 5.5 | 5.5 | 5.5 | 5.5 |
Salt | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 |
Minerals3 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
Vitamins4 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
Chromic oxide | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 | 3.0 |
Chemical composition5 | |||||||
Dry Matter | 906.6 | 903.3 | 891.1 | 904.6 | 901.4 | 905.6 | 904.8 |
Protein | 82.2 | 81.3 | 83.2 | 82.2 | 84.2 | 77.4 | 72.6 |
Gross Energy, MJ/kg | 16.5 | 16.2 | 16.1 | 15.9 | 16.1 | 16.0 | 16.0 |