Ingredients | % |
---|---|
Corn (7.8% CP) | 62.3 |
Wheat bran (15.1% CP) | 7.0 |
Fish meal (62.4% CP) | 8.0 |
Shell meal (3.0% CP) | 8.0 |
Bone meal (18.5% CP) | 2.0 |
Soybean meal (44.1% CP) | 12.2 |
Salt | 0.3 |
Vitamin-mineral premix* | 0.2 |
Calculated analysis (% as fed) | |
ME (kcal/kg) | 2,650 |
Crude protein | 16.50 |
Calcium | 3.95 |
Phosphorus | 0.34 |
* Provided per kg of diet: vitamin A: 5,460 IU; vitamin D3: 1,310 IU; vitamin E: 4.1 IU; vitamin K3: 0.97 mg; thiamine: 0.2 mg; riboflavin: 2.5 mg; biotin: 10 ppm; pyridoxine: 16.5 mg; folic acid: 0.2 mg; pantothenic acid: 5.0 mg; nicotinic acid: 2.5 mg; vitamin B12: 0.8 ppm; FeSO4·7H2O ≥20 mg; CuSO4·5H2O ≥2.5 mg; MnSO4·H2O ≥2 mg; ZnSO4·7H2O >9.5 mg; CaCl2·6H2O >0.1 mg; KI: 0.1 mg; Na2SeO3: 0.4 μg.
Treatment | 7 d | 14 d | 22 d3 |
---|---|---|---|
0.3 ppm carophyll red | 12.3±0.23b | 12.6±0.2a | 8.3±0.15b |
0.3 ppm red pepper pigment | 7.7±0.17e | 7.8±0.07e | 7.7±0.25c |
0.6 ppm red pepper pigment | 8.8±0.26d | 9.0±0.14d | 7.8±0.12c |
1.2 ppm red pepper pigment | 9.1±0.25d | 9.4±0.19c | 7.6±0.10c |
2.4 ppm red pepper pigment | 9.9±0.23c | 10.7±0.22b | 8.2±0.18b |
4.8 ppm red pepper pigment | 12.6±0.21ab | 12.5±0.20a | 8.5±0.18b |
9.6 ppm red pepper pigment | 12.7±0.18a | 12.8±0.09a | 10.2±0.21a |
1 Means in the same column with the same letter are not significantly different at (p>0.05). Data are presented as mean±SD (n = 3).
2 Egg yolk color scores are based upon the Roche Yolk Color Fan (Vuilleumier, 1969).
Treatment | 7 d | 14 d | 22 d3 |
---|---|---|---|
Basal diet | 7.8±0.21c | 7.8±0.13d | 8.0±0.23d |
0.8% normally processed red pepper powder | 11.5±0.43b | 12.3±0.19c | 8.8±0.25bc |
0.8% superfine red pepper powder | 12.7±0.35a | 13.3±0.15b | 9.7±0.25a |
0.8% superfine red pepper powder+5% Na2 CO3 (before) | 12.6±0.25a | 13.6±0.23a | 9.5±0.13a |
0.8% superfine red pepper powder+5% Na2 CO3 (after) | 12.5±0.41a | 13.2±0.28b | 9.1±0.19b |
0.3 ppm carophyll red | 12.2±0.23a | 12.6±0.20c | 8.3±0.15cd |
1 Means in the same column with the same letter are not significantly different at (p>0.05). Data are presented as mean±SD (n = 3).
2 Egg yolk color scores are based upon the Roche Yolk Color Fan (Vuilleumier, 1969).