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Table 2 Effects of eating methods on the growth parameters of Sprague–Dawley rats fed with a hypercholesterolemic dieta

From: Effects of different cooking methods of oatmeal on preventing the diet-induced increase of cholesterol level in hypercholesterolemic rats

 

C

Br1

Bo1

Br8

Bo8

Intake (g/day)

     

  Food

25.1 ± 0.4

25.2 ± 0.5

25.3 ± 0.4

25.0 ± 0.3

25.4 ± 0.3

  Water

19.8 ± 0.4

18.9 ± 0.5

19.0 ± 0.5

19.0 ± 0.5

19.8 ± 0.4

Weight (g)

     

  Initial body weight

281 ± 5

279 ± 6

277 ± 4

283 ± 5

279 ± 7

  Final body weight

327 ± 9

333 ± 10

332 ± 9

323 ± 13

323 ± 10

  Body weight gain

56 ± 9

54 ± 8

55 ± 5

50 ± 7

54 ± 8

  Liver

10.7 ± 0.3

10.9 ± 0.8

11.0 ± 0.6

10.9 ± 0.5

11.3 ± 0.2

  1. aMeans and standard errors (SE) were determined from 8 rats per group. Control, C; Brewed Bayou No.1, Br1; Boiled Bayou No.1, Bo1; Brewed Bayou No.8, Br8; Boiled Bayou No.8, Bo8