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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