Table 1 Analysis of diets compositions
Supplier Cat# | ResearchDiet D06061202 | ResearchDiet D12492 | Harlan-Teklad 2018 |
|---|---|---|---|
Components | VD | AD | SD |
Sucrose | 26,3% | 26,3% | 57% |
Protein | 26,2% | 26,2% | 18,9% |
Lipid | 34,9% | 34,9% | 6% |
FA composition: | g/100 g of diet | ||
C14 Myristic | 0,2 | 0,9 | 0,006 |
C14:1 Myristoleic | 0 | 0,5 | 0 |
C16 Palmitic | 13,0 | 21,8 | 0,764 |
C16:1 Palmitoleic | 0,2 | 3,8 | 0 |
C18 Stearic | 10,2 | 12,4 | 0,15 |
C18:1 Oleic | 62,0 | 39,3 | 1,26 |
C18:2 Linoleic | 12,9 | 12,8 | 3,13 |
C18:3 Linolenic | 0,7 | 1,6 | 0,28 |
C20 Arachidic | 0,3 | 0 | 0,01 |
C20:4 Arachidonic | 0 | 1,7 | 0 |
C22 Behenic | 0,3 | 0 | 0,003 |
C24 Lignoceric | 0,1 | 0 | 0 |
Cholesterol | 0,035 | 0,030 | |
FA proportions: | Percentage of total FA | ||
Saturated FA | 24,2% | 37,0% | 16,96% |
Mono-unsaturated FA | 62,2% | 46,0% | 22,71% |
Poly-unsaturated FA | 13,6% | 17,0% | 60,33% |