The immune response of young turkeys to haemorrhagic enteritis virus infection at different levels and sources of methionine in the diet

Table 8 Composition and nutrient concentrations in basal feeds

Item	Feeding period (weeks)
Item	1–4	5–8
Ingredients as fed [g/kg]
Wheat	49.09	49.26
Soybean meal	41.65	40.56
Soybean oil	2.02	2.90
Fish meal	3.00	–
Rapeseed meal	–	3.00
Sodium sulphate	0.15	0.15
Sodium chloride	0.11	0.15
Limestone	1.41	1.46
Monocalcium phosphate	1.61	1.52
L-Lysine HCl	0.38	0.41
L-Threonine	0.08	0.09
Vitamin-mineral premix^a	0.50	0.50
Calculated nutritional value^b
Metabolizable energy [Kcal/kg]	2750	2850
Crude protein [%]	27.0	25.0
Arginine [%]	1.71	1.59
Lysine [%]	1.74	1.603
Methionine [%]	0.40	0.34
Methionine + cysteine [%]	0.84	0.76
Threonine [%]	1.05	0.98
Ca [%]	1.20	1.10
P [%]	0.81	0.74
Available P [%]	0.58	0.50
Sodium [%]	0.15	0.13

^a0.5% of the premix provided per kg of diet: vitamin a (all trans-retinol acetate) – 15,000 IU, vitamin D₃ (cholecalciferol) – 5000 IU, vitamin E (all-rac-α-tocopheryl acetate) - 100 mg, vitamin K₃₋4 mg, vitamin B₁₋5 mg, vitamin B₂₋15 mg, vitamin B₆₋6 mg, niacin - 100 mg, biotin - 0.35 mg, pantothenic acid - 32 mg, nicotinic acid −100 mg, folic acid - 4 mg, choline chloride - 700 mg, Mn - 100 mg, Zn - 80 mg, Fe - 60 mg, cu - 20 mg, I - 1.5 mg, se - 0.3 mg, Ca – 1.07 g
^bCalculated according to the Polish Feedstuff Analysis Tables [34]

ISSN: 1746-6148