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Table 6 Nutritional parameters and relative liver weight of different experimental groups

From: Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

Parameters

Normal control

Diabetic control

Sourdough bread I

Sourdough bread II

Initial body weight (g)

145.50a±5.24

145.37a±6.03

145.37a±5.04

145.25a±4.74

Final body weight (g)

222.82a±6.45

207.25a±4.84

220.00a±5.55

222.00a±5.42

Body weight gain (g)

77.32b±1.25

61.87a±2.92

74.62b±3.28

76.75b±1.87

Total food intake (g)

589.17a±1.56

607.12b±1.52

593.25ab±6.48

595.75ab±6.88

Food efficiency ratio

0.13b±0.002

0.10a±0.005

0.13b±0.005

0.13b±0.004

Liver weight (g)

5.51a±0.18

5.99a±0.23

6.46a±0.37

6.30a±0.46

Relative liver weight

2.48a±0.06

2.91a±0.14

2.96a±0.21

2.87a±0.27

  1. Similar letters mean non-significant difference within groups (p≤0.05) in the same raw