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

Bulletin of the National Research Centre

Table 2 Chemical analysis (%) of feed ingredients

Item	Yellow corn (YC)	Soybean meal (SBM)	Garlic powder (GP)	Onion powder (OP)	Protein concentrations
Moisture	7.35	6.39	3.41	2.75	3.05
Chemical analysis on DM basis
OM	98.61	94.84	96.45	95.65	92.72
CP	9.22	44.00	8.37	6.84	45.00
CF	4.07	4.41	4.68	5.72	2.96
EE	4.51	0.77	0.85	0.74	1.49
NFE	80.81	45.66	82.55	82.35	43.27
Ash	1.39	5.16	3.55	4.35	7.28
Metabolizable energy (kcal/kg DM)*	3038	3152	2838	2795	3129