Table 1.

Formulation and chemical composition of experimental diets (Exp. 1).

Items	Ingredients		Basal Diet	High-Fat Diet
	NAR 1	HAR 2	Control 3	hNAR 4	hHAR 5
Ingredients, %
Chicken breast powder	-	-	12	17	17
Egg yolk powder	-	-	12	12	12
Anchovy powder	-	-	0.5	0.5	0.5
Rice flour (Normal amylose type)	-	-	12	12	-
Rice flour (High amylose type)	-	-	-	-	12
Sweet potato powder	-	-	10	-	-
Lard	-	-	-	8	8
Cooked rice (Normal amylose type)	-	-	20	18.7	18.7
Egg-shell powder	-	-	1	1	1
Potassium Gluconate	-	-	1	1.2	1.2
Vitamin-Mineral premix 6	-	-	0.5	0.6	0.6
Water	-	-	31	29	29
Chemical compositions, % (DM basis, analyzed)
Dry matter (DM)	86.9	86.7	53.0	56.2	55.6
Crude protein (CP)	6.67	7.57	32.6	36.8	37.1
Ether extract (EE)	0.43	1.46	16.4	27.9	29.5
Crude fiber (CF)	0.03	0.18	1.0	0.5	0.7
Crude ash (CA)	0.55	0.68	3.8	3.6	3.7
Nitrogen-free extract (NFE)	92.1	89.7	51.5	34.0	34.4
Calcium (Ca)	0.08	0.09	0.8	0.7	0.8
Phosphorus (P)	0.15	0.21	0.5	0.5	0.5
Resistant starch (RS)	2.68	15.57	1.4	1.3	7.5
ME, kcal/kg (calculated)	-	-	4155	4748	4816

Values of chemical composition are analyzed data as wet based except for ME (DM based, calculated). ¹ NAR, normal amylose type rice (Shindongjin rice). ² HAR, high amylose type rice (Dodamssal rice). ³ Control group, basal diet with 12% NAR. ⁴ hNAR group, high-fat diet with 12% NAR. ⁵ hHAR group, high-fat diet with 12% HAR. ⁶ Provided per kilogram of diet: Vit. A, 5250 IU; Vit. D3, 375 IU; Vit. E, 37.5 mg; Vit. K, 0.078 mg; Vit. B1 (thiamine), 4.2 mg; Vit. B2 (riboflavin), 3.9 mg; Vit. B6 (pyridoxine), 3 mg; Vit. B12, 0.021 mg; Cal. D. Pantothenate, 9 mg; Niacin, 45 mg; Folic acid, 0.6 mg; Biotin, 0.054 mg; Taurine, 1500 mg; FeSO₄ H₂O, 66 mg; MnSO₄ H₂O, 5.7 mg; ZnSO₄ H₂O, 75 mg; CuSO₄ H₂O, 11.25 mg; Na₂SeO₃, 0.27 mg; Ca₂ (IO₃), 1.35 mg. ME, metabolizable energy (kcal/kg) = ((CP × 3.5) + (EE × 8.5) + (NFE × 3.5)) × 10.