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Table 3 Effects of eating methods on the fecal parameters of Sprague–Dawley rats fed with a hypercholesterolemic diet1

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
Fecal weight (g/day) 2.50 ± 0.21 2.55 ± 0.23 2.61 ± 0.17 2.58 ± 0.19 2.66 ± 0.11
Fecal lipids (mg/day)      
  Total lipids 91 ± 9a 132 ± 11b 197 ± 10c 136 ± 8b 241 ± 22d
  Cholesterol 44 ± 5a 59 ± 6b 90 ± 8c 64 ± 7b 117 ± 13d
  Bile acids 57 ± 3a 67 ± 5b 93 ± 4c 89 ± 5c 121 ± 11d
  1. 1Means and standard errors (SE) were determined from 8 rats per group. Different superscript letters indicated significant differences at P < 0.05 (Tukey-Kramer’s multiple comparison post hoc test). Control, C; Brewed Bayou No.1, Br1; Boiled Bayou No.1, Bo1; Brewed Bayou No.8, Br8; Boiled Bayou No.8, Bo8