Table 1.
Body weight gain, food intake, and food efficiency ratios.
| Group 1) | Initial Weight (g) | Final Weight (g) | Weight Gain (g/4 Weeks) | Food Intake (g/4 Weeks) | FER 2) |
|---|---|---|---|---|---|
| Control | 26.4 ± 0.9 3)NS4) | 34.6 ± 1.2 a5) | 8.2 ± 1.9 a | 105.8 ± 4.4 a | 0.08 ± 0.02 a |
| Perindopril | 26.8 ± 1.1 | 33.8 ± 2.1 a | 7.1 ± 2.1 b | 100.8 ± 8.6 a | 0.06 ± 0.02 ab |
| Curcumin | 26.7 ± 1.1 | 32.5 ± 1.9 ab | 6.0 ± 1.6 bc | 97.7 ± 7.4 ab | 0.06 ± 0.02 ab |
| Quercetin | 26.9 ± 0.9 | 34.2 ± 2.1 a | 7.3 ± 1.8 ab | 101.2 ± 4.8 a | 0.06 ± 0.02 ab |
| Saponin | 26.7 ± 1.0 | 31.5 ± 2.4 b | 5.6 ± 2.0 c | 96.0 ± 8.4 b | 0.05 ± 0.02 b |
1) Control: 0.9% saline; perindopril: perindopril (1 mg/kg); curcumin, quercetin, and saponin groups: (50 mg/kg); 2) FER (food efficiency ratio) = Body weight gain for 4 weeks/Food intake for 4 weeks; 3) mean ± standard error (SE); 4) NS: not significant by ANOVA test. 5) Different letters in a row indicate significant differences at α = 0.05 as determined by Duncan’s multiple range test.