Table 1.
Formulations of experimental diets.
| Ingredient | High-Fat Pulse-Free Control 1 | High-Fat Pulse-Based Diet 1,5 |
|---|---|---|
| g/100 g | g/100 g | |
| Solka-Floc | 6.46 | 0 |
| Pulse Crop 5 | 0 | 40 |
| Casein | 25.85 | 17.05 |
| Cerelose | 16.15 | 0 |
| Sucrose | 8.89 | 0.3 |
| Vitamin mix 2 | 1.29 | 1.29 |
| DL-Methionine | 0.39 | 0.39 |
| L-Tryptophan 3 | 0 | 0.01 |
| Choline bitartrate (41% choline) | 0.26 | 0.26 |
| Mineral mix 4 | 5.82 | 5.82 |
| Soybean oil | 3.23 | 3.23 |
| Lard | 31.66 | 31.66 |
1 Experimental diets modified from the original diet formulations; 2 Dyets #310025 AIN-93G vitamin mix; 3 Sigma T0254-25G L-Tryptophan; 4 Dyets #210025 AIN-93G mineral mix; 5 Dumas nitrogen(%) of complete diet mixture before oil was added: high fat, 6.3; chickpea, 5.8; dry pea, 6.3; lentil, 6.5; kidney bean, 7.0.; For each pulse treatment group, the whole pulse was cooked and processed with the leachate, freeze-dried, and homogenized into a fine powder.