Table I.
Composition of experimental diets.
| Characteristics | Control (%, w/w) | Amano protease (%, w/w) | Orientase (%, w/w) |
|---|---|---|---|
| Beef tallow | 30.00 | 30.00 | 30.00 |
| Caseina | 20.00 | 20.00 | 20.00 |
| L-cystine | 0.30 | 0.30 | 0.30 |
| Vitamin mixtureb | 1.00 | 1.00 | 1.00 |
| Mineral mixtureb | 3.50 | 3.50 | 3.50 |
| Cellulose | 5.00 | 5.00 | 5.00 |
| Sucrose | 20.00 | 20.00 | 20.00 |
| Corn starch | 20.20 | 19.53 | 19.95 |
| Amano proteasec | 0.67 | ||
| Orientased | 0.25 |
a
Casein: Net protein content, 87% (w/w).
b
American Institute for Nutrition (AIN-93).
c
Protease A ‘Amano SD’: This powder contains 70% (w/w) dextrin.
d
Orientase AY: This powder contains 20% (w/w) dextrin.