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Table 1 Ingredient and chemical composition of the experimental diets

From: Effect of dietary stable isotopic ratios of carbon and nitrogen on the extent of their incorporation into tissues of rats

  Trial 1 Trial 2
Treatments 1 2 1 2
δ13C, ‰ −17.90 −13.89 −21.76 −19.34
δ15N, ‰ 3.08 2.37 0.53 4.73
Ingredients, %     
Fish meal 0.00 0.00 0.00 20.00
Corn 2.35 44.95 30.85 20.45
Casein 11.00 8.80 0.00 0.00
Soybean meal 0.00 20.00 37.80 0.00
Wheat middling 60.00 0.00 5.00 33.00
Sugar 9.00 9.00 9.00 9.00
Soybean oil 7.00 7.00 7.00 7.00
Cellulose acetate 5.00 5.00 5.00 5.00
Mineral premix 3.50 3.50 3.50 3.50
Vitamin premix1 1.00 1.00 1.00 1.00
L-arginine 0.70 0.35 0.00 0.55
L-threonine 0.10 0.00 0.10 0.10
L-methionine 0.03 0.15 0.20 0.03
L-lysine 0.12 0.08 0.30 0.15
Choline 0.25 0.25 0.25 0.25
Nutritional level2     
Gross energy, MJ/kg 18.11 18.90 19.19 18.54
Crude protein, % 20.82 20.32 20.78 21.18
Arginine, % 1.80 1.81 1.80 1.83
Histidine, % 0.69 0.69 0.69 0.73
Lysine, % 1.35 1.35 1.39 1.36
Methionine + cysteine, % 0.80 0.82 0.84 0.80
Threonine, % 0.87 0.82 0.87 0.87
Tryptophan, % 0.28 0.25 0.25 0.24
Calcium, % 1.46 1.48 1.48 1.50
Phosphorus, % 1.19 1.11 1.12 1.24
  1. 1 Including 0.14 % tertiary butylhydroquinone per kg of vitamin premix.
  2. 2 All nutrient levels were determined.