Diets

Starter diets 75% SBM replacement

Grower diets 50% SBM replacement

C

HM+AA

SM+AA

HM-LAA

SM-LAA

C

HM+AA

SM+AA

HM-LAA

SM-LAA

Ingredients (g/kg as―fed)

Wheat

326.7

390.3

392.5

391.6

394.8

360.2

396.5

398.8

397.7

399.9

Corn

163.4

195.1

196.2

195.8

197.4

180.1

198.3

199.4

198.9

200.0

Soybean meal

390

97.5

97.5

97.5

97.5

330.0

165.0

165.0

165.0

165.0

Hermetia meal

-

217.1

-

217.1

-

-

122.5

-

122.5

-

Spirulina meal

-

-

221.0

-

221.0

-

-

124.7

-

124.7

Soybean oil

78.5

58

52

58

52

91.0

80.0

76.0

80.0

76.0

Premix*

10.0

10.0

10.0

10.0

10.0

10.0

10.0

10.0

10.0

10.0

DCP 40

11.0

8.0

11.0

8.0

11.0

10.0

8.0

9.0

8.0

9.0

CaCO3

11.0

11.0

9.0

11.0

9.0

8.0

8.0

7.0

8.0

7.0

NaCl

3.0

1.0

0.8

1.0

0.8

2.5

1.5

1.0

1.5

1.0

Wheat starch

-

-

-

-

-

3.0

3.0

3.0

3.0

3.0

L-Lysine∙HCl

2.5

4.2

5.8

4.2

2.3

1.8

2.8

3.6

2.8

3.6

DL-Methionine

3.6

4.2

3.5

2.1

3.5

2.6

2.9

2.5

1.2

0.8

L-Threonine

0.3

0.1

-

0.1

-

0.1

0.03

-

0.03

-

L-Arginine

-

3.5

0.2

3.5

0.2

-

1.5

-

1.5

-

L-Histidine

-

-

0.6

-

0.6

-

-

-

-

-

L-Valine

-

-

-

-

-

0.7

-

-

-

-

Analyzed crude nutrients (g/kgDM)

Crude protein

247.8

268.6

262.2

255.4

251.1

236.9

224.4

254.9

237.6

237.1

Ether extract

102.2

111.0

85.2

107.1

83.9

117.1

120.6

114.5

117.6

110.3

AMEN (MJ/kgDM)**

14.4

15.3

15.3

15.3

15.3

15.0

15.5

15.5

15.5

15.5

Amino acids (g/kg as―fed)***

Lys

13.5

14.3

13.5

14.3

10.8

11.5

12.0

11.5

12.0

11.5

Met

6.5

7.1

7.1

5.1

7.1

5.3

5.6

5.6

3.9

3.9

Met+Cys

10.0

10.1

10.0

8.1

10.0

8.5

8.6

8.5

6.8

6.8

Thr

8.1

8.0

8.8

8.0

8.8

7.1

7.1

7.6

7.1

7.6

Arg

14.2

14.3

14.2

14.3

14.2

12.6

12.2

12.5

12.2

12.5

Val

9.3

11.0

11.4

11.0

11.5

9.1

9.4

9.6

9.4

9.6

Leu

16.1

15.6

17.5

15.6

17.6

14.6

14.3

15.4

14.3

15.4

Ile

8.8

8.6

9.9

8.6

9.9

7.9

7.7

8.5

7.7

8.5

His

5.4

5.9

4.6

5.9

4.6

4.9

5.2

4.1

5.2

4.1