Table 2.
Ingredient composition of experimental diets
| Ingredient | % of the diet (g/100 g of diet) |
|---|---|
| Corn starch 2 | 46.6 or 29.1a,b,c,d |
| Dextronized corn starch 2 | 15.5 |
| Casein 1 | 14.0 or 17.3a,b,c,d |
| Sucrose 1 | 10.0 |
| Cellulose 2 | 5.0 |
| AIN-93 mineral mix 1 | 3.5 |
| AIN-93 vitamin mix 1 | 1.0 |
| L-Cystine 2 | 0.18 |
| Choline bitartrate 2 | 0.25 |
| tert-Butylhydroquinone 1 | 0.01 |
| SO3or Butter4 + SOa,b,c | 4.0 or 24.0a,b,c,d |
1,2Dietary ingredients were purchased from Rhoster (Araçoiaba da Serra, SP, Brazil) and Farmos (Rio de Janeiro, RJ, Brazil); 3Soybean oil (SO); 4Control Butter or High CLA Butter. aNormal Fat-Soybean diet consisted of 46.6% corn starch, 14.0% casein and 4.0% SO; bHigh Fat-Control butter diet consisted of 29.1% corn starch, 17.3% casein and 21.7% Standard Butter + 2.3% SO; cHigh Fat-CLA enriched butter diet consisted of 29.1% corn starch, 17.3% casein and 21.7% High CLA Butter + 2.3% SO; dHigh Fat-Soybean oil diet consisted of 29.1% corn starch, 17.3% casein and 24.0% SO.