Table 1.
Composition of control, Diet I, and Diet IIa
| Component | Control | Diet I | Diet II |
|---|---|---|---|
| Protein | 170 | 170 | 190 |
| Fat | 100 | 100 | 100 |
| Vitamin E | 200 ppmb | 500 ppmb | 500 ppmb |
| Vitamin C | <32 ppm | 80 ppmb | 80 ppmb |
| L-Carnitine | 10 ppmb | 300 ppmb | – |
| Lipoic acid | –e | 125 ppm | – |
| ±Broccolic | – | – | 15 |
| ±Rice branc | – | – | 10 |
| Marine oil | – | – | 8.8 |
| Glutamine dipeptided | – | – | 5 |
| Methionined | – | – | 1.7 |
| ±Selenium-yeasta | – | – | 0.3 |
| ±Algaea | – | – | 0.25 |
| L-Threonined | – | – | 0.25 |
| Lutein (5%) | – | – | 0.15 |
| Lycopene (5%) | – | – | 0.15 |
| Astaxanthin (8%) | – | – | 0.094 |
| β-Carotene (10%) | – | – | 0.075 |
| Curcurmin | – | – | 0.05 |
a
Components are expressed as g/kg diet.
b
Approximately.
c
General source of micronutrients and phytochemical antioxidants (as bioflavonoids and other polyphenols, carotenoids, vitamins C and E, lipoic acid, etc.).
d
Precursors for endogenous antioxidants.
e
None added.