Skip to main content

Table 1 Ingredient composition of standardized control and experimental diets fed to SHRs for 6 weeksa

From: Green leafy vegetables in diets with a 25:1 omega-6/omega-3 fatty acid ratio modify the erythrocyte fatty acid profile of spontaneously hypertensive rats

  Dietary Group
Ingredient (%) AIN-76A C CG PL SPG
Sucrose 50.00 41.96 39.27 39.49 39.39
Casein (Vitamin Free) 20.00 18.00 16.82 16.53 16.68
Corn Starch 15.00 15.00 15.00 15.00 15.00
Powdered Cellulose 5.00 5.00 5.00 5.00 5.00
AIN-76 Mineral Mix 3.50 3.50 3.50 3.50 3.50
AIN-76 Vitamin Mix 1.00 1.00 1.00 1.00 1.00
DL-Methionine 0.30 0.30 0.30 0.30 0.30
Choline Bitartrate 0.20 0.20 0.20 0.20 0.20
Ethoxyquinb 0.00 0.00 0.00 0.00 0.00
Corn Oil 5.00 12.06 11.96 12.01 11.97
Soybean oil 2.91 2.88 2.89 2.89
Fish Oil
Cholesterol 0.07 0.07 0.07 0.07
Collard Greens 4.00
Purslane 4.00
Sweet potato Greens 4.00
  1. aDiets formulated and manufactured by the Division of Land O’Lakes Purina Feed, LLC, Richmond, IN. C, control; CG collard greens, PL purslane; SPG sweet potato greens; bEthoxyquin content = 0.0010%
  2. AIN-76A = AIN -76, standard rodent chow; C (control diet) = AIN-76A diet with a 25:1 ω-6/ω-3 FAR; CG = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% collard green powder; PL = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% purslane powder; SPG = AIN-76A diet with a 25:1 ω-6/ω-3 FAR + 4% sweet potato green powder