Table 1.
Composition and energy content of the experimental diets.
| Components | Basal Diet (g/100 g) |
High-Fat-Sucrose Diet (g/100 g) | |
|---|---|---|---|
| Refined Wheat | W-THB | ||
| Whole wheat flour | 30 | - | - |
| Corn starch | 36 | - | - |
| Refined wheat flour | - | 50.4 | - |
| Whole Tibetan hull-less barley (W-THB) | - | - | 50.4 |
| Lard | - | 10 | 10 |
| York powder | - | 5 | 5 |
| Cholesterol | - | 0.5 | 0.5 |
| Sodium cholate | - | 0.1 | 0.1 |
| Sucrose | - | 8 | 8 |
| Cellulose | 5 | 5 | 5 |
| Soybean oil | 1 | - | - |
| Soybean meal | 23 | 16 | 16 |
| Vitamin mix | 4 | 4 | 4 |
| Mineral mix | 1 | 1 | 1 |
| Calculated energy | |||
| Protein (%) | 25.5 | 21.9 | 21.5 |
| Carbohydrate (%) | 63.2 | 42.7 | 42.0 |
| Fat (%) | 11.2 | 35.5 | 36.0 |
| Energy (kcal/g) | 3.60 | 3.94 | 3.97 |
The indexes for energy determination were 4.0 kcal/g (protein and carbohydrate) and 9.0 kcal/g (fat).