An Experimental Approach for Selecting Appropriate Rodent Diets for Research Studies on Metabolic Disorders

Table 1

Composition of experimental normal control diets (NCDs) and high fat diets (HFDs).

Ingredient	Normal control diets						High fat diets
	NCD-I		NCD-II		NCD-III		HFD-I		HFD-II		HFD-III
	g	kcal	g	kcal	g	kcal	g	kcal	g	kcal	g	kcal
Casein	200	800	200	800	200	800	250.1	1000	244.4	978	271.3	1085
L-Cystine	3	12	3	12	3	12	3.75	15	3.67	15	4.07	16
Soybean oil	30	270	40	360	50	450	37.5	338	61.1	550	67.8	610
Lard	0	0	0	0	0	0	200.3	1803	177.4	1597	285.3	2568
Cornstarch	438.59	1754	428.59	1714	418.59	1674	97.65	391	112.28	449	52.53	210
Maltodextrin	132	528	132	528	132	528	165.1	660	161.3	645	52.53	210
Sucrose	100	400	100	400	100	400	125	500	122	488	135.6	542
AIN-93 vitamin mix	10	40	10	40	10	40	12.5	50	12.2	49	13.6	54
AIN-93G mineral mix	35	0	35	0	35	0	43.8	0	42.8	0	47.5	0
Choline chloride	1.4	0	1.4	0	1.4	0	1.75	0	1.7	0	1.9	0
Cellulose	50	0	50	0	50	0	62.5	0	61.1	0	67.8	0
t-BHQ	0.01	0	0.01	0	0.01	0	0.05	0	0.05	0	0.07	0
Total	1000	3804	1000	3854	1000	3904	1000	4757	1000	4771	1000	5295
Formula	NCD-I		NCD-II		NCD-III		HFD-I		HFD-II		HFD-III
	g%	kcal%	g%	kcal%	g%	kcal%	g%	kcal%	g%	kcal%	g%	kcal%
Protein	20.3	21.3	20.3	21.1	20.3	20.8	25.4	21.3	24.8	20.8	27.5	20.8
Carbohydrate	68.1	71.6	67.1	69.6	66.1	67.7	40.0	33.7	40.8	34.2	25.4	19.2
Fat	3	7.1	4	9.3	5	11.5	24	45.0	24	45.0	35	60.0
Total		100		100		100		100		100		100
kcal/g	3.8		3.9		3.9		4.8		4.8		5.3