The protective effect of processed cheese against hyperlipidemia in ratsEffet protecteur du fromage fondu contre l'hyperlipidémie chez le rat. | Dairy Science and Technology

EDPS Account

Volume 89 / No 5 (September-October 2009)

Dairy Sci. Technol., 89 5 (2009) 437-447

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Table IV.

Nutritional parameters of different experimental groups.

Groups		Initial body weight (g)	Final body weight (g)	Body weight gain (g)	Total food intake (g)	Food intake (g·day⁻¹)	Food efficiency ratio
Veg 1	Mean	108.90	174.10^b	65.30^b	574.00^b	10.30^b	0.11^b
Veg 1	± SE	2.14	2.94	1.63	6.85	0.12	0.01
Veg 2	Mean	108.90	208.60^a	99.80^a	628.90^a	11.20^a	0.16^b
Veg 2	± SE	1.89	2.49	2.34	7.89	0.14	0.01
MF	Mean	108.80	218.00^a	109.30^a	647.30^a	11.60^a	0.17^a
MF	± SE	1.59	4.99	4.31	7.07	0.13	0.01
Control	Mean	108.90	215.30^a	106.50^a	641.80^a	11.50^a	0.17^a
Control	± SE	2.00	3.75	3.58	6.84	0.12	0.01
Normal	Mean	108.40	219.10^a	110.80^a	670.80^a	12.00^a	0.17^a
Normal	± SE	0.82	2.08	1.74	3.29	0.06	0.01

Data with different superscripts in the same column are significantly different (P < 0.05).