Table 5 Composition of the experimental diets.

From: Protective effects of fermented goat milk on genomic stability, oxidative stress and inflammatory signalling in testis during anaemia recovery

Component

g/Kg diet

Pre-experimental period, Standard (non-milk) diet a

Casein

200

Lactose

0

Fat (virgin olive oil)

100

Wheat starch

500

Constant ingredientsb

200

Experimental period

Fermented cow milk-based diet c

Protein

205

Lactose

295

Fat

100

Wheat starch

200

Constant ingredientsb

200

Fermented goat milk-based diet c

Protein

206

Lactose

291

Fat

100

Wheat starch

203

Constant ingredientsb

200

  1. aThe diets were prepared according to the recommendations of the AIN-93G for control rats (45 mg Fe/Kg diet) (Reeves et al., 1993), or with low Fe content (5 mg Fe/Kg diet) (Pallarés et al., 1993), for anemic groups.
  2. bThe constant ingredients consisted of (g/Kg diet): fibre (micronized cellulose) 50, sucrose 100, choline chloride 2.5, L-cystine 2.5, mineral premix 35, vitamin premix 10.
  3. cSpecific vitamin and mineral premixes supplements for fermented cow and goat milk-based diets were formulated taking into account the mineral and vitamin contents of the fermented milk powder supplied in order to meet the recommendations of the AIN-93G for normal-Fe diets (45 mg /Kg diet) (Reeves et al., 1993).
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