Harlan Teklad 2016 global 16% protein rodent diets
- Designed to support growth and maintenance
- Formulated to exclude soybean meal, thus minimizing the presence of isoflavones, the primary type of phytoestrogen found in lab animal diets
- Typical isoflavone concentrations (daidzein + genistein aglycone equivalents) range from non-detectable to 20 mg/kg
- Exclusion of alfalfa reduces chlorophyll, greatly improving fluorescent optical imagingclarity
- Absence of animal protein and fish meal minimizes the presence of nitrosamines (a potential carcinogen)
|Teklad rodent diets||Non-autoclavable form||Autoclavable||Irradiated|
|Teklad global 16% protein||2016, 2016C||2016S||2916|
|Not all products are stocked locally; extended lead time and additional fees may apply.
Many diets are available in certified format designated by a “C” following the product code. When diets are certified a representative sample is tested for a panel of contaminants. If not stocked as certified, certification can be made available upon request. Minimum order size and additional charges may apply.
Teklad Global 16% Protein Rodent Diet
Product Description- 2016 is a fixed formula, non-autoclavable diet
manufactured with high quality ingredients and designed to support growth
and maintenance. 2016 does not contain alfalfa or soybean meal, thus
minimizing the occurrence of natural phytoestrogens. Typical isoflavone
concentrations (daidzein + genistein aglycone equivalents) range from nondetectable
to 20 mg/kg. Exclusion of alfalfa reduces chlorophyll, improving
optical imaging clarity. Absence of animal protein and fish meal minimizes
the presence of nitrosamines. Also available certified (2016C) and
irradiated (2916). For autoclavable diet, refer to 2016S (Sterilizable).
|Fat (ether extract) a||%||4.0|
|Carbohydrate (available) b||%||48.5|
|Neutral Detergent Fiber c||%||15.2|
|Energy Density d||kcal/g (kJ/g)||3.0 (12.6)|
|Calories from Protein||%||22|
|Calories from Fat||%||12|
|Calories from Carbohydrate||%||66|
Teklad Diets are designed and manufactured for research purposes only.
Ingredients (in descending order of inclusion)- Ground wheat, ground corn, wheat middlings, corn gluten meal, calcium carbonate, dicalcium phosphate, soybean oil, brewers dried yeast, iodized salt, L-lysine, DL-methionine, choline chloride, magnesium oxide, vitamin E acetate, menadione sodium bisulfite complex (source of vitamin K activity), manganous oxide, ferrous sulfate, zinc oxide, niacin, calcium pantothenate, copper sulfate, pyridoxine hydrochloride, riboflavin, thiamin mononitrate, vitamin A acetate, calcium iodate, vitamin B12 supplement, folic acid, biotin, vitamin D3 supplement,
|Vitamin A e, f||IU/g||15.0|
|Vitamin D3 e, g||IU/g||1.5|
|Vitamin K3 (menadione)||mg/kg||50|
|Vitamin B1 (thiamin)||mg/kg||17|
|Vitamin B2 (riboflavin)||mg/kg||15|
|Niacin (nicotinic acid)||mg/kg||75|
|Vitamin B6 (pyridoxine)||mg/kg||18|
|Vitamin B12 (cyanocobalamin)||mg/kg||0.08|
- Ether extract is used to measure fat in pelleted diets, while an acid hydrolysis method is required to recover fat in extruded diets. Compared to ether extract, the fat value for acid hydrolysis will be approximately 1% point higher.
- Carbohydrate (available) is calculated by subtracting neutral detergent fiber from total carbohydrates.
- Neutral detergent fiber is an estimate of insoluble fiber, including cellulose, hemicellulose, and lignin. Crude fiber methodology underestimates total fiber.
- Energy density is a calculated estimate of metabolizable energybased on the Atwater factors assigning 4 kcal/g to protein, 9 kcal/g to fat, and 4 kcal/g to available carbohydrate.
- Indicates added amount but does not account for contribution from other ingredients.
- 1 IU vitamin A = 0.3 µg retinol
- 1 IU vitamin D = 25 ng cholecalciferol
For nutrients not listed, insufficient data is available to quantify.
Nutrient data represent the best information available, calculated from published values and direct analytical testing of raw materials and finished product. Nutrient values may vary due to the natural variations in the ingredients, analysis, and effects of processing.