The cholesterol-lowering effects of oat varieties based on their difference in the composition of proteins and lipids

Table 1 Composition of the experimental diets (g/1000 g diet)

	Control	Jinyan-No.13	Bayou-No.8	Baiyan-No.2	Dingyou-No.8	Baiyan-No.8
Casein	200	182.70	181.06	180.6	180.6	180.0
Corn starch	397	328.9	330.8	331.6	332.2	333.3
Soybean oil	70	64.2	63.9	63.8	62.9	62.0
Cellulose	50	43.1	43.0	43.2	43.2	43.6
Sucrose	38.5	38.5	38.5	38.5	38.5	38.5
L-Cystine	3	3	3	3	3	3
Maltodextrin 10	132	132	132	132	132	132
t-Butylhydroquinone	0.014	0.014	0.014	0.014	0.014	0.014
Mineral mix	35	35	35	35	35	35
Vitamin mix	10	10	10	10	10	10
Choline bitartrate	2.5	2.5	2.5	2.5	2.5	2.5
Cholesterol	10	10	10	10	10	10
Lard	50	50	50	50	50	50
Cholate	2	2	2	2	2	2
Oat	0	100	100	100	100	100
Total	1000	1000	1000	1000	1000	1000

ISSN: 1476-511X