Table 1 Composition of community-based diet and long-stay-based diet
Community-based diet | Long-stay-based diet | |
|---|---|---|
g/kg | g/kg | |
Ingredients | ||
Sucrose | 160 | 330 |
Corn starch | 62.7 | 101.5 |
Maltodextrin | 50 | 90 |
High amylose corn starch | 150 | 0 |
RS3-resistant starcha | 100 | 0 |
Cellulose | 43 | 5.2 |
Soluble corn fiberb | 36 | 1.5 |
l-cystine | 3 | 3 |
Casein | 63 | 0 |
Fish meal, menhaden | 88.5 | 0 |
Meat and bone meal (50%) | 0 | 85 |
Poultry meal, low ash (11%) | 81 | 160 |
Soybean oil | 25 | 15 |
Lard | 60 | 96 |
Coconut oil, hydrogenated | 20 | 55 |
Mineral Mix, AIN-93G-MX | 40 | 40 |
Vitamin Mix, AIN-93-VX | 15 | 15 |
Choline bitartrate | 2.75 | 2.75 |
Thiamin HCl | 0.013 | 0.013 |
Vitamin K1, phylloquinone | 0.002 | 0.002 |
TBHQ, antioxidant | 0.014 | 0.014 |
Selected nutrient (% kcal) | ||
Protein | 18.5 | 13.9 |
Carbohydrate | 50.7 | 47.1 |
Fat | 30.8 | 38.9 |