Table 3.
Ingredients and analyzed chemical composition of the four experimental diets.
| Diet | ||||
|---|---|---|---|---|
| HPM | HAPS | HAMS | HAMSB | |
| Ingredient (g/kg, as-fed basis) | ||||
| Maize starch | 283 | 183 | 183 | 183 |
| Sugar | 100 | 100 | 100 | 100 |
| Cellulose | 50 | 50 | 50 | 50 |
| AIN 93G Mineral Mix | 35 | 35 | 35 | 35 |
| AIN 93G Vitamin Mix | 10 | 10 | 10 | 10 |
| L-cysteine | 3.0 | 3.0 | 3.0 | 3.0 |
| Choline Bitartrate | 2.5 | 2.5 | 2.5 | 2.5 |
| t-Butylhydroquinone | 0.14 | 0.14 | 0.14 | 0.14 |
| Beef 1 | 517 | 517 | 517 | 517 |
| High-amylose potato starch (HAPS) 2 | 100 | |||
| High-amylose maize starch (HAMS) 3 | 100 | |||
| HAMS-butyrylated (HAMSB) 4 | 100 | |||
| Chemical composition (% of dry matter, DM) | ||||
| DM (%) | 96.5 | 96.6 | 96.9 | 96.6 |
| Protein (N × 6.25) | 32.5 | 31.2 | 32.6 | 30.8 |
| Starch | 30.9 | 23.9 | 25.3 | 26.8 |
| Fat | 20.8 | 19.0 | 19.1 | 18.6 |
| Ash | 3.9 | 4.1 | 4.0 | 4.2 |
1 Beef: Minced low-fat beef, cooked, dried (45 °C for 48 h) and milled (1 mm screen). 2 Amylose constituted 79.6% of DM (Megazyme amylose/amylopectin kit, Megazyme International, Wicklow, Ireland) and RS constituted 25.3% of DM (Megazyme RS kit, Megazyme International, Wicklow, Ireland). 3 Amylose constituted 41.5% of DM (Megazyme amylose/amylopectin kit, Megazyme International, Wicklow, Ireland) and RS constituted 39.9% of DM (Megazyme RS kit, Megazyme International, Wicklow, Ireland). 4 The RS content of HAMSB was not measured but assumed to be similar to HAMS or higher, due to esterification with butyrate