Table 3 Diet composition

Casein

%

19.5

–

Cholesterol

%

0.21

–

Isolate of soy protein

%

–

5

Concentrate of soy protein

%

–

20

Sucrose

%

33.44

5

Maize starch

%

–

41.79

Cellulose

%

5

7

Lignocellulose

%

–

3

Fructooligosaccharide /Chicorée inulin

%

–

2

Appel marc

%

–

4

DL-Methionine

%

0.3

0.2

Mix of mineral and trace elements

%

4.3

3.5

Mix of vitamines

%

1

1

Calcium

%

0.76

–

Calciumcarbonate

%

–

0.3

Cholin Cl

%

0.2

0.2

Ascorbic acid

%

0.1

–

Butylhydroxytoluol

%

0.01

0.01

Butter fat

%

21

–

Soybean oil

%

–

7

 Protein

%

17.5

17.5

 Fat

%

21.2

7.3

 Fibres

%

5

12.7

 Mineral elements

%

4.5

4.9

 Starch

%

14.6

40.8

 Sugar

%

33.2

7.2

 Calcium

%

0.76

0.73

 Phosphor

%

0.46

0.51

 Sodium

%

0.37

0.25

 Magnesium

%

0.1

–

 Potassium

%

0.54

–

 C 4:0

%

0.8

–

 C 6:0

%

0.53

–

 C 8:0

%

0.29

–

 C 10:0

%

0.63

–

 C 12:0

%

0.72

–

 C 14:0

%

2.21

–

 C 16:0

%

5.74

0.84

 C 17:0

%

0.13

0.01

 C 18:0

%

2.04

0.25

 C 20:0

%

0.04

0.03

 C 16:1

%

0.38

0.01

 C 18:1

%

4.63

1.8

 C 18:2

%

0.38

3.8

 C 18:3

%

0.11

0.42

 C 20:1

%

0.02

–

Metabolizable energy

MJ/kg

19.2

14.6

Protein

kJ%

15

20

Fat

kJ%

42

19

Carbohydrates

kJ%

43

61