Table 1.

Ingredients and analysed nutrient contents of the foods used.

experiments 1 and 2experiment 3
10 : 90a40 : 6070 : 3010 : 9040 : 6070 : 30
ingredients (g kg−1 as fed)
 skinless chicken breast75.7304.7533.735.335.235.5
 soy protein isolate8.870.3131.6
 lard (pork fat)89.055.522.069.243.016.8
 carob solution (1.5%)814.3628.8438.3844.5819.9795.1
 vitamin mixb1163201510
 mineral mixc1053201510
 taurine0.70.60.5
 L-methionine1.51.00.5
analytical values (% as fed)
 moisture86.584.080.588.985.583.2
 protein1.8 [17]8.4 [90]15.1 [163]1.6 [32]6.3 [84]12 [170]
 fat10.9 [103]6.4 [69]3.5 [38]4.9 [97]5.5 [74]2.3 [33]
 carbohydrate00.5 [5]0.2 [2]000.5 [7]
 PME (kJ 100 g−1)440.6389.9387.9234.7312.5307.5
 PE%73665133468
 FE%936234876629
 CE%213
  • aApproximate % distribution of protein energy (PE) : fat energy (FE) in each food. These rounded values have been used as descriptors of the diets within this paper. The carbohydrate content was expected to be negligible as none was added, but since it is calculated by difference (100 – %moisture + %protein + %fat + %ash + %crude fibre), values for carbohydrate energy (CE) were derived for some foods. Because the foods were not commercially prepared products, Atwater factors of 16.7, 37.6 and 16.7 kJ g−1 were used for protein, fat and carbohydrate, respectively, to calculate the predicted metabolizable energy (PME) [34]. The values in square brackets [ ] for protein, fat and carbohydrate are g 1000 kcal−1.

  • bComposition (g kg−1 mix): retinol acetate (vitamin A), 0.99; vitamin D3, 0.9 mg kg−1; α-tocopheryl acetate (vitamin E), 17.8; vitamin B2 (riboflavin), 0.5; d-calcium pantothenate, 0.04; vitamin B6 (pyridoxine-HCl), 0.4; folic acid, 0.1; vitamin B12, 3.0 mg kg−1; biotin, 0.01; taurine, 443.4; methionine, 535.9.

  • cComposition (g kg−1 mix): CaCO3, 292.6; CaHPO4, 438.4; NaCl, 19.5; K2HPO4, 188.9; MgSO4, 47.1; ferric citrate, 10.0; CuSO4, 0.39; MnSO4, 0.72; ZnCl2, 2.3; sodium selenite 0.004.