Table 1. Composition of study diets (dry weights).
| Powder-based muscle food diets | Reference diet | ||||||
|---|---|---|---|---|---|---|---|
| Salmon | ChickenLow Fat | Chicken | Pork | Beef | Beef n-6 | RM1e | |
| Muscle food including fat (% of dry weight) | 40 (salmon, fat not adjusted) |
40 (chicken breast, fat not adjusted) |
40 (chicken leg, adjusted with chicken fat) |
40 (pork, adjusted with pork fat) |
40 (beef, adjusted with beef fat) |
35 (beef, adjusted with beef fat) |
- |
| Safflower seed oil | - | - | - | - | - | 5 | - |
| Powder diet (% of dry weight) | 60 | 60 | 60 | 60 | 60 | 60 | - |
|
Energy (MJ/kg diet)a |
22.4 | 20.8 | 22.9 | 22.9 | 21.9 | 22.7 | 14.7 |
| Fat (g/100g)a | 15.6 | 4.5 | 16.8 | 16.6 | 15.6 | 13.6 | 2.7 |
| SFAb | 2.2 | 1.4 | 4.8 | 5.8 | 7.8 | 5.3 | 0.5 |
| MUFAb | 8.1 | 2.0 | 7.5 | 7.8 | 6.2 | 4.6 | 0.9 |
| PUFA | 4.8 | 0.9 | 4.1 | 2.7 | 0.5 | 2.8 | 0.8 |
| n-6/n-3 | 1.1 | 8.6 | 9.2 | 7.5 | 2.9 | 28.6 | 11.5 |
| Protein (g/100 g)a | 36.2 | 47.5 | 37.2 | 39.4 | 38.8 | 39.2 | 14.4 |
| sugar as glucose after hydrolysis (g/100 g)a | 28.7 | 25.8 | 24.6 | 24.2 | 25.0 | 25.2 | 49.0 |
| Fiber (g/100 g)a | 2.2 | 1.5 | 1.8 | 1.4 | 1.7 | 1.9 | 17.1 |
| Calcium (g/100 g)c | 0.06 | 0.06 | 0.06 | 0.07 | 0.07 | 0.06 | 0.73 |
| Vit D3 (µg/100 g)a | 6.0 | 0.6 | 0.8 | 0.5 | 0.6 | 0.5 | 15.5 |
| Iron (mg/kg)a | 32.3 | 32.8 | 33.7 | 35.6 | 62.4 | 53.8 | 177.0 |
| Heme irond | 3.41 | 3.86 | 4.53 | 6.11 | 27.51 | 20.68 | 0.0 |
| Non-heme irond | 28.85 | 28.96 | 29.13 | 29.53 | 34.88 | 33.17 | 177.0 |
aAnalyses performed by Eurofins Food & Agro Testing AS (Moss, Norway): calorific value (EN14918/15400/ISO1928, EN 15400:2011, EN 14918:2010, EN14918:2010), fat (NMKL 131, 1989), carbohydrate (total carbohydrates as glucose, Eurofins in-house method based on Luff Schoorl titration), fiber (ISO 5498), protein (NMKL 6), vitamin D3 (EN 12821: 2009–08), total iron (NMKL No 161).
bSFA–saturated fatty acids, MUFA–monounsaturated fatty acids.
ccalculated values; based on reference values from www.matvaretabellen.no.
dcalculated values; based on the estimation that heme iron accounts for 80% of the total iron in muscle foods.
eDiet composition declared by producer.