Table 1 Composition of experimental diets (g/100 g diet)
CD | HD | HFD | HFD-HD | |
|---|---|---|---|---|
Carbohydrates | 34 | 34 | 34 | 34 |
Protein | 15 | 15 | 15 | 15 |
Fiber | 15 | 15 | 15 | 15 |
Total fat | 3 | 3 | 18 | 18 |
Fatty acids | ||||
14:0 (Miristic acid) | 0.27 ± 0.1 | 0.20 ± 0.01 | 0.29 ± 0.01 | 0.26 ± 0.02 |
C16:0 (Palmitic acid) | 18.9 ± 0.1 | 16.7 ± 0.47 | 21.25 ± 0.35 | 20.3 ± 0.28 |
C18:0 (Stearic acid) | 1.62 ± 0.3 | 2.32 ± 0.13 | 2.4 ± 0.14 | 2.02 ± 0.14 |
Total SFA | 21.4 ± 0.1 | 19.2 ± 0.5 | 23.9 ± 0.35 | 22.6 ± 0.28 |
16:1 n-7 (Palmitoleic acid) | 0.13 ± 0.1 | 0.13 ± 0.01 | 0.22 ± 0.03 | 0.28 ± 0.02 |
18:1 n-9 (Oleic acid) | 17.2 ± 0.1 | 14.3 ± 0.37 | 22.15 ± 0.35 | 21.75 ± 0.29 |
Total MUFA | 17.6 ± 0.1 | 15.6 ± 0.4 | 22.37 ± 0.3 | 22.1 ± 0.3 |
18:2 n-6 (Linoleic acid) | 50.0 ± 0.5 | 60.2 ± 0.42 | 49.4 ± 0.14 | 51.3 ± 0.56 |
18:3 n-3 (Linolenic acid) | 6.3 ± 0.04 | 6.35 ± 0.21 | 4.51 ± 0.13 | 4.06 ± 0.35 |
Total PUFA | 56.7 ± 0.5 | 66.6 ± 0.4 | 53.9 ± 0.14 | 55.36 ± 0.56 |
Total calories (Kcal/100) | 250 | 250 | 412 | 412 |