TABLE 1.
Composition of the experimental diets
| Ingredient | Casein/lactalbumin diet, g/100 g | Soy protein isolate diet, g/100 g |
|---|---|---|
| Casein, USP | 8.5 | |
| Lactalbumin | 8.5 | |
| Soy protein isolate | 17.09 | |
| DL-Methionine | 0.30 | |
| Wheat flour, self-rising | 35.76 | 35.76 |
| Dextrin | 9.00 | 8.90 |
| Sucrose | 7.00 | 7.00 |
| Alphacel | 8.03 | 8.23 |
| Lard | 5.00 | 5.00 |
| Beef tallow | 4.00 | 4.00 |
| Butter, lightly salted | 3.10 | 3.10 |
| Safflower oil (linoleic) | 3.00 | 2.56 |
| Crystalline cholesterol | 0.09/0.06a | 0.09/0.06a |
| Complete vitamin mix | 2.50 | 2.50 |
| Ausman-Hayes mineral mix | 5.00 | 5.00 |
| Calcium carbonate | 0.40 | 0.36 |
| Calcium phosphate, monobasic | 0.15 | 0.15 |
Soy protein was derived from SUPRO (R) SOY Isolated Soy Protein (Solae, St. Louis, MO).
a
Animals were fed 0.28 mg cholesterol/cal during the baseline period and the first 11 months of the treatment phase, then switched to 0.20 mg cholesterol/cal for the remainder of the study period.