Research Article
Modulation of Gut Microbiota Profile and Short-Chain Fatty Acids of Rats Fed with Taro Flour or Taro Starch
Table 1
Composition of different formulations.
| | Composition | AIN-93M (% by weight) | Taro flour (% by weight) | Native taro starch (% by weight) |
| | Corn starch | 59.27 | — | — | | Taro flour | — | 59.27 | — | | Native taro starch | — | — | 59.27 | | Casein | 14.00 | 14.00 | 14.00 | | L-Cystine | 0.18 | 0.18 | 0.18 | | Maltodextrin | 15.50 | 24.00 | 24.00 | | Sucrose | 5.00 | — | — | | Cellulose | 3.50 | — | — | | Soybean oil | 0.18 | 0.18 | 0.18 | | Casein | 1.00 | 1.00 | 1.00 | | Mineral mix | 0.3 | 0.3 | 0.3 | | Vitamin mix | 1.00 | 1.00 | 1.00 | | Choline bitartrate | 0.25 | 0.25 | 0.25 |
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