Table 1.

Diet composition (g/kg) per group.

Ingredient	AIN	HF	HFHS	HFHF
Casein	145	145	145	145
Cornstarch	452.5a	172.5a	112.5a	112.5a
Dextrinized cornstarch	132	132	132	132
Sucrose	100	100	300	–
Fructose	–	–	–	300
Soybean oil	70	40	210	210
Lard	–	310	–	–
Cellulose	50	50	50	50
Mineral Mix	35	35	35	35
Vitamin Mix	10	10	10	10
L-Cystine	3	3	3	3
Choline bitartrate	2.5	2.5	2.5	2.5
TBHQ	0.014	0.014	0.014	0.014
Calories (% provided by fat)	15.8	58.3	40.2	40.2
Calories (kcal)b	3999.9	5399.9	4699.9	4699.9
Proximate composition
	AIN	HF	HFHS	HFHF
Moisture (%)	10.6 ± 0.19a	5.4 ± 1.05b	8.1 ± 0.25c	3.5 ± 0.15d
Ash (%)	2.3 ± 0.04b	2.6 ± 0.06ab	2.4 ± 0.03b	2.7 ± 0.11a
Protein (%)	12.2 ± 0.50b	12.0 ± 0.97b	13.6 ± 0.23ab	14.1 ± 0.34a
Lipids (%)	7.8 ± 0.34d	32.7 ± 0.52a	17.0 ± 0.39c	21.1 ± 1.82b
Carbohydrate (%)	67.1	47.3	59.0	58.56

AIN - composition recommended by the American Institute of Nutrition AIN-93G diet (normolipidic and normocaloric); HF - hyperlipidic/hypercaloric and hypercaloric diet with added lard; HFHS - hyperlipidic, hyperlipidic and hypercaloric diet with increased concentration of soybean oil and sucrose; HFHF - hyperlipidic and hyperlipidic, high-fat and hypercaloric diet with increased concentration of soybean oil and added fructose.

^aThe carbohydrates ingredients in the diet were changed according to the addition of soybean oil; and soybean oil was changed according to the sucrose and fructose content.

^bCalorie content of the diet was estimated by protein and carbohydrate content multiplied by 4 and lipids by 9.