Table 3.
Food efficiency ratio of experimental groups in 10 wk
| Dietary group | ||||
|---|---|---|---|---|
|
| ||||
| Normal | UVBcont | KRGE 0.06% | KRGE 0.24% | |
|
| ||||
| FER1) | 36.90±3.30 | 33.87±3.75 | 35.43±5.38 | 37.99±6.13 |
Group normal, control diet only; group UVBcont, UVB irradiation + control diet; group Korean Red Ginseng extract treated with enzyme (KRGE) 0.06%, UVB irradiation + diet containing 0.06% KRGE; group KRGE 0.24%, UVB irradiation + diet containing 0.24% KRGE.
1) FER (food efficiency rate)=gain of body weight (g)/amount of food intake (g)×100. Values are mean±SD (n=10). Mean with different letters differ p<0.05.