Experimental diets1 | |||
---|---|---|---|
Ingredients, % | Control | Camelina | Flax |
Corn grain | 49.4 | 43.4 | 40.2 |
Soybean meal (49 % CP) | 21.0 | 17.8 | 19.0 |
Wheat middling | 19.8 | 19.0 | 21.0 |
Limestone | 7.4 | 7.4 | 7.4 |
Dicalcium Phosphate | 1.6 | 1.6 | 1.6 |
Premix2 | 0.4 | 0.4 | 0.4 |
Salt | 0.4 | 0.4 | 0.4 |
Camelina seed | 0.0 | 10.0 | 0.0 |
Flax seed | 0.0 | 0.0 | 10.0 |
Nutrient composition | |||
Metabolizable energy, kcal/kg | 2,800 | 2,800 | 2,800 |
Crude protein, % | 18.0 | 18.0 | 18.0 |
Calcium, % | 3.5 | 3.5 | 3.5 |
Available phosphorus, % | 0.45 | 0.45 | 0.45 |
Lysine, % | 0.89 | 0.89 | 0.80 |
Cystine, % | 0.30 | 0.33 | 0.32 |
Methionine, % | 0.27 | 0.38 | 0.37 |
Arginine, % | 1.15 | 1.28 | 1.40 |
Threonine, % | 0.63 | 0.64 | 0.63 |
Fatty acid composition, % | |||
Palmitic acid (16:0) | 15.37 | 9.39 | 9.22 |
Plamitolieic acid (16:1) | 1.10 | 0.52 | 0.08 |
Stearic acid (18:0) | 3.35 | 2.59 | 3.50 |
Oleic acid (18:1) | 19.91 | 18.70 | 17.52 |
Linoleic acid (18:2 n-6) | 51.71 | 30.99 | 28.16 |
α-Linolenic acid (18:3 n-3) | 5.19 | 22.84 | 39.76 |
Eicosaenoic acid (20:1) | 0.66 | 11.55 | 0.54 |
Total saturated fatty acids | 19.19 | 12.19 | 12.94 |
Total monounsaturated fatty acids | 21.67 | 30.77 | 18.14 |
Total n-3 fatty acids | 6.86 | 23.50 | 40.37 |
Total n-6 fatty acids | 52.28 | 33.54 | 28.55 |
Totaln-6:n-3 fatty acids | 7.69 | 1.43 | 0.71 |