Global Diets > Global Primate Diets > 2050

2050
Teklad Global 20% Protein Primate Diet

 

Print This Page     PDF Download     
Product Description—2050 Teklad Global 20% Protein Primate Diet is designed and manufactured with high quality ingredients. 2050 is a fixed formula, extruded diet containing a minimum of 20% protein and a maximum of 10% fiber. Nutritionally balanced with adequate nutrients for gestation, lactation, and growth stages of most nonhuman primates. The low nutrient density and balanced fiber level assists in the prevention of diarrhea associated with high density diets. Contains vitamin D3 and added stabilized vitamin C (L-ascorbyl-2-polyphosphate) extending the guaranteed shelf-life to 6 months from date of manufacture. Diet 2050 is available certified (2050C).

Ingredients—Ground corn, soybean hulls (fiber source), dehulled soybean meal, wheat middlings, corn gluten meal, corn gluten feed, ground wheat, dehydrated alfalfa meal, dried whey, fish meal, sucrose (sugar), dicalcium phosphate, soybean oil, animal fat (preserved with BHA), calcium carbonate, iodized salt, brewers dried yeast, choline chloride, L-ascorbyl-2-polyphosphate, vitamin A acetate, vitamin D3 supplement, vitamin E supplement, niacin, calcium pantothenate, riboflavin, thiamine mononitrate, pyridoxine hydrochloride, calcium propionate, menadione sodium bisulfite complex (source of vitamin K activity), folic acid, biotin, vitamin B12 supplement,manganous oxide,ferrous sulfate,copper sulfate, zinc oxide, cobalt carbonate, ethylenediamine dihydriodide, kaolin.

Macronutrients•
Crude Protein
%
20.9
Crude Oil (Fat)
%
5.0
Crude Fiber
%
8.9
Ash
%
6.8
Carbohydrate (available)
%
39.8
Starch
%
31.4
Sugar
%
8.4
Digestible Energyt
Kcal/g (MJ/kg)
2.8(11.8)
Metabolizable Energyt
Kcal/g (MJ/kg)
2.7(11.5)
Calories from Protein*
%
29
Calories from Fat*
%
16
Calories from Carbohydrate*
%
55

Minerals•
Calcium
%
0.93
Phosphorus
%
0.75
Sodium
%
0.37
Potassium
%
0.70
Chloride
%
0.60
Magnesium
%
0.18
Zinc
mg/kg
71.5
Manganese
mg/kg
83.8
Copper
mg/kg
18.0
Iodine (added)
mg/kg
7.4
Iron
mg/kg
306.8
Selenium
mg/kg
0.2
Cobalt
mg/kg
2.3

Amino Acids•
Aspartic Acid
%
1.60
Glutamic Acid
%
3.48
Alanine
%
1.23
Glycine
%
1.01
Threonine
%
0.81
Proline
%
1.52
Serine
%
1.01
Leucine
%
2.23
Isoleucine
%
0.94
Valine
%
1.08
Phenylalanine
%
1.06
Tyrosine
%
0.69
Phe + Tyr
%
1.75
Methionine
%
0.36
Cystine
%
0.35
Met + Cyst
%
0.71
Lysine
%
0.94
Histidine
%
0.55
Arginine
%
1.19
Tryptophan
%
0.21
Available Lysine
%
0.75
     

Standard Product Form: Extruded

Vitamins•
Vitamin A
iu/g
22.58
Retinol
mg/kg
6.84
Vitamin D3
iu/g
8.01
Cholecalciferol
ug/kg
200.20
Vitamin E (a-tocopherol)
mg/kg
97.46
Vitamin K3 (menadione)
mg/kg
13.40
Vitamin B1 (thiamine)
mg/kg
18.09
Vitamin B2 (riboflavin)
mg/kg
12.96
Avail. Niacin (nicotinic acid)
mg/kg
86.64
Vitamin B6 (pyridoxine)
mg/kg
19.10
Pantothenic Acid
mg/kg
29.54
Vitamin B12 (cyanocobalamin)
ug/kg
0.02
Avail. Biotin
mg/kg
0.61
Folate
mg/kg
16.77
Vitamin C
mg/kg
800.00
Choline
mg/kg
1962.67
B Carotene
mg/kg
8.18
Inositol
mg/kg
526.00

Fatty Acids•
C16:0 Palmitic
g/kg
7.4
C18:0 Stearic
g/kg
1.6
C18:1ω9 Oleic
g/kg
12.8
C18:2ω6 Linoleic
g/kg
22.3
C18:3ω3 Linolenic
g/kg
1.8
Total Saturated
g/kg
9.7
Total Monounsaturated
g/kg
14.0
Total Polyunsaturated
g/kg
24.3
Cholesterol
mg/kg
57.0

*Calculations performed using values of 4 kcal/g for protein and carbohydrate and 9 kcal/g for oil (fat).
t Digestible Energy (DE) is the total (gross) amount of energy in the diet minus the energy eliminated in the feces. It accounts for energy contained in the indigestible portion of the diet. Of the digestible energy, some is lost as a result of various metabolic processes in the urine and sometimes in gases from the digestive tract. The remaining energy in the body is available to support metabolism and is known as the Metabolizable Energy (ME). This value more accurately reflects the usable energy contained in the diet.

•Nutrient levels are calculated from raw material data and are adjusted to 10% moisture level in the diet. Nutrient values may vary due to the inherent variability in the natural ingredients and from laboratory analysis.