Copyright
©The Author(s) 2021.
World J Gastroenterol. May 14, 2021; 27(18): 2160-2176
Published online May 14, 2021. doi: 10.3748/wjg.v27.i18.2160
Published online May 14, 2021. doi: 10.3748/wjg.v27.i18.2160
Table 1 Ingredients and fat content of the experimental diets
| Ingredients (g/kg) | CRF-1 | Ath |
| Moisture (g/kg) | 82 | 74.5 |
| Protein (g/kg) | 219 | 199 |
| Fat (g/kg) | 54 | 141.5 |
| Crude ash (g/kg) | 63 | 57 |
| Crude fiber (g/kg) | 29 | 26 |
| Soluble nitrogen free extract (g/kg) | 553 | 502 |
| Total (g) | 1000 | 1000 |
| Fat content | CRF-1 | Ath |
| Fatty acid (g/kg) | 54 | 124 |
| Cholesterol (g/kg) | 12.5 | |
| Cholate (g/kg) | 5 |
- Citation: Takayama S, Katada K, Takagi T, Iida T, Ueda T, Mizushima K, Higashimura Y, Morita M, Okayama T, Kamada K, Uchiyama K, Handa O, Ishikawa T, Yasukawa Z, Okubo T, Itoh Y, Naito Y. Partially hydrolyzed guar gum attenuates non-alcoholic fatty liver disease in mice through the gut-liver axis. World J Gastroenterol 2021; 27(18): 2160-2176
- URL: https://www.wjgnet.com/1007-9327/full/v27/i18/2160.htm
- DOI: https://dx.doi.org/10.3748/wjg.v27.i18.2160