Run-in | RB | WB | |
---|---|---|---|
Energy (MJ/d) | 7.2 ± 1.5 | 7.5 ± 1.5 | 7.3 ± 1.5 |
Protein (% energy) | 17.4 ± 3.2 | 18.4 ± 2.2a | 17.3 ± 2.4 |
Total fat (% energy) | 31.4 ± 6.3 | 27.9 ± 6.9b | 28.9 ± 6.3b |
SFA (% energy) | 13.3 ± 3.5 | 11.4 ± 3.5b | 11.3 ± 3.3b |
MUFA (% energy) | 10.4 ± 2.5 | 9.0 ± 2.9b | 8.5 ± 2.8b |
PUFA (% energy) | 5.0 ± 1.1 | 3.5 ± 1.1b | 3.6 ± 1.4b |
Carbohydrates (% energy) | 49.5 ± 6.9 | 52.8 ± 6.2a,b | 52.5 ± 7.2b |
Total dietary fiber (g) | 24.2 ± 6.9 | 47.2 ± 9.1a,b | 15.4 ± 4.0b |
Insoluble dietary fiber (g) | 11.01 ± 3.2 | 33.4 ± 6.5 a,b | 6.2 ± 1.2b |
Soluble dietary fiber (g) | 5.6 ± 1.8 | 9.4 ± 1.9 a,b | 4.9 ± 1.4b |
Cholesterol (mg) | 231 ± 111 | 228 ± 99 | 198 ± 84 |
Minimum amount of test breads to be consumed (g) | 117 ± 18 | 103 ± 16 | |
Test bread intake (g) | 215 ± 47 | 180 ± 42 |