Composition of experimental diets (g/100 g in diet)
Low casein | High casein | Low casein + RS | Low meat | High meat | High meat + RS | |
---|---|---|---|---|---|---|
Caseina | 17.6 | 35.3 | 35.3 | — | — | — |
Red meata | — | — | — | 20.43 | 40.9 | 40.9 |
Corn starch | 10 | 10 | — | 10 | 10 | — |
High amylose maize starch | — | — | 10 | — | — | 10 |
Sucrose | 45.48 | 27.78 | 27.78 | 46.39 | 29.69 | 29.68 |
Sunflower seed oil | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 |
Lardb | 7.5 | 7.5 | 7.5 | 3.76 | — | — |
α-Cellulose | 2 | 2 | 2 | 2 | 2 | 2 |
l-Cysteine | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 |
Choline | 0.12 | 0.12 | 0.12 | 0.12 | 0.12 | 0.12 |
Mineralsc | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 | 3.5 |
Vitaminsc | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 |
↵aEnough casein and red meat were added to reach a total protein content of 15% for the low protein diets and 30% for the high protein diets.
↵bLard was added to the casein and low red meat diets to balance each diet for saturated fat and to give a total fat content of 20%.
↵cAIN-76 vitamin and mineral mixtures with modified calcium at 0.5 mg/g, phosphorus at 3.6 mg/g, folic acid at 0.23 μg/g, and vitamin D3 at 0.11 IU/g.