Table 4.
Lipid and protein content (wt %) of the experimental diets.
| Components 1 | Diets | |||
|---|---|---|---|---|
| Control | 3% PPC | 6% PPC | 11% PPC | |
| Lard | 8.0 | 6.5 | 5.1 | 3.2 |
| Soy oil | 2.0 | 2.0 | 2.0 | 2.0 |
| Casein | 23.0 | 21.5 | 20.1 | 18.1 |
| PCC 2 | - | 3.3 | 6.4 | 10.9 |
| Lipids from PPC 3 | - | 1.5 | 2.9 | 4.8 |
| Protein from PPC | - | 1.5 | 2.9 | 4.9 |
1 Values shown are wt % (g component/100 g diet) of the pure components in the diets. The diets were isoenergetic and isonitrogenous and contained 20 wt % protein and 10 wt % fat. The energy contribution from fat, carbohydrates, and protein were 22%, 59% and 19%, respectively; 2 The phospholipid-protein complex (PPC) consisted of 46.4% crude protein (measured as Nitrogen × 6.25), 45.7% fat, 4.8% ash, 6% moisture and contained 295 mg/kg astaxanthine esters; 3 The PPC lipid fraction consisted of 44% triacylglycerols (TAGs), 44.7% phospholipids (PLs), 3.3% non-esterified fatty acids (NEFAs) and 2.3% cholesterol.