Table 1 Ingredient composition and nutrient content of experimental diets (g/kg, as-fed basis)
| Â | High crude protein | Low crude protein |
|---|---|---|
Ingredient composition | ||
 Corn, yellow dent | 591.7 | 614.5 |
 Soybean meala | 300.0 | 140.0 |
 Soy hulls | – | 105.7 |
 Sugar food productb | 50.0 | 50.0 |
 Beef tallow | 33.5 | 50.2 |
L-Lysine·HCl | – | 4.7 |
L-Valine | – | 2.9 |
 L-Threonine | – | 2.0 |
L-Phenylalanine | – | 1.3 |
DL-Methionine | – | 1.1 |
L-Isoleucine | – | 0.8 |
L-Histidine | – | 0.7 |
L-Tryptophan | – | 0.5 |
L-Leucine | – | – |
 Limestone | 11.8 | 9.3 |
 Dicalcium phosphate | 4.5 | 7.8 |
 Sodium chloride | 5.0 | 5.0 |
 Vitamin and mineral premixc | 2.5 | 2.5 |
 Titanium dioxide | 1.0 | 1.0 |
Calculated nutrientd | ||
 Net energy, MJ/kg | 10.8 | 10.8 |
 Crude protein | 192.4 | 140 |
 Fermentable fiber | 115.8 | 115.8 |
SIDe amino acids | ||
 Arginine | 11.7 | 7.1 |
 Histidine | 4.7 | 3.7 |
 Isoleucine | 7.1 | 5.2 |
 Leucine | 14.7 | 10.3 |
 Lysine | 9.0 | 9.0 |
 Methioninef | 2.7 | 3.0 |
 Methionine + cysteine | 5.4 | 4.9 |
 Phenylalanine | 8.4 | 6.7 |
 Phenylalanine + tyrosine | 13.8 | 10.3 |
 Threonine | 6.1 | 5.8 |
 Tryptophan | 2.1 | 1.7 |
 Valine | 7.7 | 7.9 |
Nitrogen | 26.3 | 18.8 |
Total calciumg | 6.5 | 6.5 |
STTDh phosphorusg | 2.3 | 2.3 |