Table 2 Percentage inclusion levels of dietary ingredients in diets and analysed chemical composition of diets
Ingredients | Treatments | |||
|---|---|---|---|---|
T0 (0% BFLM) | T1 (10% BFLM) | T2 (20% BFLM) | T3 (30% BFLM) | |
Millet mash residue | 58 | 53 | 50 | 47 |
Soybean meal | 20 | 15 | 10 | 5 |
Wheat bran | 20 | 20 | 20 | 20 |
Bridelia leaf meal | 0 | 10 | 20 | 30 |
Dicalcium phosphate | 1.0 | 1.0 | 1.0 | 1.0 |
Vitamin premix | 0.5 | 0.5 | 0.5 | 0.5 |
Salt | 0.5 | 0.5 | 0.5 | 0.5 |
Total | 100 | 100 | 100 | 100 |
Analysed composition | ||||
 Dry matter | 90.4 | 90.1 | 89.9 | 90.0 |
 Crude protein | 21.9 | 21.5 | 21.2 | 20.8 |
 Crude fibre | 9.5 | 10.3 | 11.0 | 11.7 |
 Ether extract | 10.7 | 12.0 | 12.8 | 13.7 |
 Ash | 6.1 | 6.9 | 7.9 | 8.4 |
 Nitrogen free extracts | 42.2 | 39.4 | 37.0 | 35.4 |
 Acid detergent fibre | 14.6 | 15.9 | 17.7 | 18.2 |
 Neutral detergent fibre | 32.5 | 34.9 | 36.6 | 38.5 |
 *Metabolisable energy (Kcal/kg) | 3139.9 | 3132.8 | 3129.5 | 3105.4 |