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Table 2 Ingredient composition for the experimental diet as fed to the rats

From: Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans

 

High DH

Medium DH

Low DH

Casein

Protein source (%)

11.0

11.6

10.2

12.4

N-free mixture (%)*

84.5

83.9

85.4

83.1

Mineral/vitamin mix (%)†,‡

4.5

4.5

4.5

4.5

  1. DH degree of hydrolysis (% cleaved peptide bonds)
  2. * Composition of N-free mixture (g/kg): Maize starch, autoclaved 807 g; sucrose, 89 g; cellulose powder, 52 g; soya bean oil, 52 g
  3. †The mineral mixture supplies to the rats (per kg diet): 1.2 g Ca as CaCO3; 2.5 g Ca as Ca3(C6H5O7)2; 1.4 g Ca and 1.1 g P as CaHPO4 × 2H2O; 2.1 g K and 1.7 g P as KH2PO4; 2.4 g K as KCl; 0.6 g Na as NaCl; 0.3 g Mg as MgSO4; 0.3 g Mg as 4MgCO3 × Mg(OH)2 × 5H2O; 8 mg Cu as CuSO4 × 5H2O; 47 mg Fe as Ammonium ferric citrate; 12 mg Mn as MnSO4 × H2O; 18 mg Zn as ZnSO4 × 7H2O; 143 µg I as KI; 146 µg Se as Na2SeO3 × 5H2O
  4. ‡The vitamin mixture supplies to the rats (per kg diet): retinol acetate, 0.7 mg; cholecalciferol, 0.025 mg; all-rac-a-tocopherol acetate, 28 mg; menadione sodium bisulfite, 1.0 mg; biotin, 0.2 mg; choline chloride, 1013 mg; folic acid, 1.0 mg; nicotinamide, 15.2 mg; Ca-pantothenate, 10.2 mg; riboflavin, 3.2 mg; thiamine × HCl, 4.1 mg; pyridoxine × HCl, 6.1 mg; cyanocobalamin, 51 mg
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