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Table 1 Composition and calculated chemical analysis of different experimental rations

From: Nutritional impact of inclusion of garlic (Allium sativum) and/or onion (Allium cepa L.) powder in laying hens’ diets on their performance, egg quality, and some blood constituents

Ingredients

G1

G2

G3

G4

G5

G6

1. Composition

 Yellow corn

64.00

63.68

63.37

63.37

63.00

62.75

 Soybean meal

23.50

23.32

23.13

23.13

23.00

22.75

 Garlic powder

0.00

0.50

1.00

0.00

0.50

1.00

 Onion powder

0.00

0.00

0.00

1.00

1.00

1.00

 Protein concentrates

3.00

3.00

3.00

3.00

3.00

3.00

 Dicalcium phosphate

1.50

1.50

1.50

1.50

1.50

1.50

 Lime stone

7.50

7.50

7.50

7.50

7.50

7.50

 Methionine

0.05

0.05

0.05

0.05

0.05

0.05

 Mineral and vitamin premix

0.20

0.20

0.20

0.20

0.20

0.20

 Sodium chloride

0.25

0.25

0.25

0.25

0.25

0.25

2. Chemical analysis

 Moisture

6.49

6.48

6.45

6.45

6.44

6.41

 Chemical analysis on dry matter basis

  Organic matter (OM)

88.44

88.43

88.43

88.43

88.41

88.42

  Crude protein (CP)

17.64

17.57

17.50

17.49

17.44

17.35

  Crude fiber (CF)

3.73

3.73

3.74

3.75

3.74

3.75

  Ether extract (EE)

3.11

3.10

3.09

3.09

3.08

3.07

  Nitrogen-free extract (NFE)

63.96

64.03

64.10

64.10

64.15

64.25

  Ash

11.56

11.57

11.57

11.57

11.59

11.58

  Metabolizable energy, (kcal/kg DM)

2779

2778

2776

2776

2775

2773

  1. Metabolizable energy (kcal/kg DM) was calculated according to NRC (1994)
  2. G1 control, G2 contained 0.5% garlic powder, G3 contained 1% garlic powder, G4 contained 1% onion powder, G5 contained 1% onion powder + 0.5% garlic powder, G6 contained 1% onion powder + 1% garlic powder