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Table 1 Ingredients and nutrients composition of the starter and finisher diets

From: Role of oregano and Citrus species-based essential oil preparation for the control of coccidiosis in broiler chickens

Ingredients, g/100 g Starter (8–20 d) Finisher (21–35 d)
Corn 42.96 42.32
Wheat 23.00 25.00
Soybean meal 27.41 25.46
Corn gluten meal 1.00 1.00
Beef tallow 2.50 2.50
Lysine HCl 0.11 0.72
MHAa (liquid methionine) 0.44 0.45
L-Threonine 0.09 0.08
Salt 0.24 0.25
Limestone 1.21 1.18
DCPa 0.63 0.63
Vitamin/mineral premixb 0.25 0.25
Choline chloride 0.05 0.05
NSPasea enzyme 0.05 0.05
Phytase 0.01 0.01
AGPa alternative 0.05 0.05
Total 100 100
Chemical composition
 Metabolic energyc, kcal/kg 3150 3200
 Dry matterd, % 87.8 87.9
 Crude proteinc, % 20.0 19.0
 Crude fatd, % 5.34 4.85
 Crude ashd, % 5.14 4.79
 Calciumc, % 0.80 0.78
 Total phosphorusc, % 0.54 0.49
 Available phosphorusc, % 0.35 0.35
 Lysinec, % 1.33 1.22
 Methioninec, % 0.70 0.70
  1. aMHA Methionine hydroxy analogue, DCP Dicalcium phosphate, NSP Non-starch polysaccharide, AGP Antibiotic growth promoter
  2. bVitamin and mineral premix provided the following nutrients per kg of diet: vitamin A, 19,000 IU; vitamin D3, 5000 IU; vitamin E, 50 mg; vitamin K3, 5.25 mg; thiamine, 3.50 mg; riboflavin, 14 mg; pyridoxine, 7 mg; cobalamin, 0.027 mg; niacin, 146.0 mg; biotin, 0.21 mg; folic acid, 1.75 mg; pantothenic acid, 22.85 mg, Fe,72 mg; Mn, 90 mg; Zn, 74 mg; I, 1.8 mg; Se, 0.36 mg; Cu, 4.8 mg
  3. cCalculated values
  4. dAnalzyed values