Table 2.
Composition of the experimental diets.
| Ingredient | Diet group | |||
|---|---|---|---|---|
| AIN-93G * | C | F-5 | F-10 | |
| Casein 1 (%) | 20.0 | 20.0 | 14.2 | 8.4 |
| Cornstarch 1 (%) | 39.8 | 38.8 | 38.1 | 36.5 |
| Dextrinized cornstarch 1 (%) | 13.2 | 13.2 | 13.0 | 12.5 |
| Sucrose 1 (%) | 10.0 | 10.0 | 10.0 | 10.0 |
| Soybean oil 1 (%) | 7.0 | 7.0 | 2.8 | 0.0 |
| Cellulose 1 (%) | 5.0 | 5.0 | 4.1 | 3.2 |
| Mineral mix (AIN-93G-MX) 1 (%) | 3.5 | 3.5 | 3.5 | 3.5 |
| Vitamin mix (AIN-93-VX) 1 (%) | 1.0 | 1.0 | 1.0 | 1.0 |
| L-Cystine 2 (%) | 0.3 | 0.3 | 0.3 | 0.3 |
| Choline bitartrate 3 (%) | 0.25 | 0.25 | 0.25 | 0.25 |
| tert-Butylhydroquinone 2 (%) | 0.0014 | 0.0014 | 0.0014 | 0.0014 |
| Cholesterol 2 (%) | 0.0 | 1.0 | 1.0 | 1.0 |
| Fermented soymilk 4 (%) | 0.0 | 0.0 | 11.7 | 23.4 |
| Total (%) | 100.0 | 100.0 | 100.0 | 100.0 |
| Energy (kcal/100 g) | 372.2 | 368.7 | 366.4 | 371.6 |
C, control; F-5, 11.7% of the control diet was replaced with dried fermented soymilk to 5% soy protein as final concentration; F-10, 23.4% of the control diet was replaced with fermented soymilk to 10% soy protein as final concentration; 1 Clea Japan, Osaka, Japan; 2 Wako Pure Chemical Industries, Osaka, Japan; 3 Nacalai Tesque, Kyoto, Japan; 4 Marusan-Ai, Okazaki, Japan; * AIN-93G diet [21].