Table 3. Body weights, body weight gains, dietary intakes, and FER of the experimental groups.
| Group1) | Initial weight (g) | Final weight (g) | Weight gain (g/16 wks) | Diet intake (g/16 wks) | FER2) |
|---|---|---|---|---|---|
| ND | 20.3 ± 0.3NS | 35.0 ± 1.6b | 14.6 ± 1.5b | 410.1 ± 3.6a | 0.04 ± 0.003b |
| HFD | 20.3 ± 0.3 | 40.7 ± 0.9a | 20.3 ± 0.7a | 373.1 ± 8.3b | 0.05 ± 0.003a |
| HFQ0.05 | 20.4 ± 0.3 | 37.4 ± 1.2ab | 17.0 ± 1.1b | 389.0 ± 13.6ab | 0.04 ± 0.003b |
| HFQ0.15 | 20.4 ± 0.3 | 35.9 ± 1.0b | 15.5 ± 0.9b | 366.5 ± 10.2b | 0.04 ± 0.002b |
Values are presented as means ± SEs.
FER, food efficiency ratio; NS, not significant.
1)ND, normal fat diet; HFD, high fat diet; HFQ0.05, high fat diet + quercetin 0.05%; HFQ0.15, high fat diet + quercetin 0.15%.
2)FER = Body weight gains during 16 wks (g)/Dietary Intake during 16 wks (g).
Significance was determined using Duncans multiple range test (P < 0.05) (a > b).