Table 1.
The composition of the different diets used in this study. Data are adapted from [22]. Control = control chow; HFD-ED = high fat diet—eicosapentaenoic acid and docosahexaenoic acid; HFD-CO = high fat diet—corn oil.
| Ingredient (g/100 g Diet) | Control | HFD-ED | HFD-CO | |
|---|---|---|---|---|
| Protein | Casein | 22.20 | 25.60 | 25.60 |
| Carbohydrates | Sucrose | 5.00 | 10.00 | 10.00 |
| Corn starch | 56.00 | 34.80 | 34.80 | |
| Cellulose | 5.00 | 5.80 | 5.80 | |
| Fat | Total | 5.00 | 15.00 | 15.00 |
| Corn oil | 2.50 | 3.00 | 5.00 | |
| Coconut oil | 2.50 | 10.00 | 10.00 | |
| EPAX oils a | 0.00 | 2.00 | 0.00 | |
| Minerals b | 2.00 | 2.50 | 2.50 | |
| Miconutrients c | 3.00 | 3.00 | 3.00 | |
| Choline bitartrate | 1.60 | 2.00 | 2.00 | |
| Cholesterol | 0.00 | 1.00 | 1.00 | |
| Methionine | 0.20 | 0.30 | 0.30 | |
| Energy content (kJ/100 g) | 1599 | 1752 | 1752 | |
| Protein E% | 24 | 25 | 25 | |
| Carbohydrate E% | 65 | 44 | 44 | |
| Fat E% | 12 | 32 | 32 | |
| Fatty acid composition d (mg/g diet) | ||||
| C10:0 | 0.20 | 1.47 | 1.33 | |
| C12:0 | 2.37 | 7.58 | 7.72 | |
| C14:0 | 1.54 | 4.58 | 4.78 | |
| C16:0 | 1.90 | 3.44 | 3.59 | |
| C18:0 | 0.68 | 2.26 | 2.49 | |
| SFA | 6.70 | 19.33 | 19.91 | |
| C18:1 n-9 | 2.82 | 4.80 | 5.26 | |
| MUFA | 2.82 | 4.80 | 5.26 | |
| C18:2 n-6 | 3.62 | 5.03 | 7.36 | |
| C18:3 n-6 | 0.12 | 0.22 | 0.26 | |
| Total n-6 PUFA | 3.74 | 5.26 | 7.62 | |
| C20:5 n-3 (EPA) | 0.00 | 2.03 | 0.01 | |
| C22:6 n-3 (DHA) | 0.00 | 4.58 | 0.01 | |
| Total n-3 PUFA | 0.00 | 6.61 | 0.02 | |
a EPAX 1050. EPAX 6015. b CaCO3 (57.7%); KCl (19.9%); KH2PO4 (11.9%); MgSO4 (10.4%). c Corn starch (98.22%); Ca(IO3)2 (0.0007%); CoCO3 (0.064%); CuO (0.02%); FeSO4 (0.5%); MnO2 (0.035%); Na2MoO4 (0.001%); NaSeO3 (0.0007%); ZnO (0.1%); Vitamin A (0.013%); B2 (Riboflavin-5-phosphate sodium; 0.027%); B3 (0.1%); B5 (Ca Pantothenate; 0.057%); B6 (0.023%); B7 (0.0007%); B9 (0.007%); B12 (0.00008%); D3 (0.007%); E (0.25%); K (0.003%). d Diet analyses were performed in triplicates, and the data were obtained by Gas chromatography mass spectroscopy.