Skip to main content

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