Table 1 Composition of experimental diets, %
From: Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats
| Â | B0 | B0.3 | B1 | B3 | ||||
|---|---|---|---|---|---|---|---|---|
| Â | S | D | S | D | S | D | S | D |
Casein | 14.8 | 14.8 | 14.8 | 14.8 | 14.8 | 14.8 | 14.8 | 14.8 |
DL-methionine | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 | 0.2 |
Cellulose | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
Beetroot crisps | - | - | 0.3 | 0.3 | 1 | 1 | 3 | 3 |
Soybean oil | 8 | - | 8 | - | 8 | - | 8 | - |
Lard | - | 8 | - | 8 | - | 8 | - | 8 |
Cholic acid | - | 0.5 | - | 0.5 | - | 0.5 | - | 0.5 |
Cholesterol | 0.3 | 1 | 0.3 | 1 | 0.3 | 1 | 0.3 | 1 |
Mineral mix1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
Vitamin mix1 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
Maize starch | 66.7 | 65.5 | 66.4 | 65.2 | 65.7 | 64.5 | 63.7 | 62.5 |