Table 2 Growth performance of rats in response to dietary proteins.

From: Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria

 

Casein (n1 = 10)

Soybean (n = 10)

Fish (n = 11)

Chicken (n = 11)

Pork (n = 11)

Beef (n = 11)

BW (0d)

164.91 ± 15.45a

167.6 ± 12.32a

171.45 ± 10.32a

167.1 ± 11.18a

167.82 ± 14.74a

168.55 ± 15.15a

BW (90d)

666.44 ± 79.94ab

630.20 ± 61.69bc

686.44 ± 43.25a

650.91 ± 76.47abc

643.82 ± 41.28bc

610.00 ± 70.05c

BWG

523.40 ± 91.99a

467.40 ± 60.80abc

514.44 ± 45.83ab

457.89 ± 34.83bc

473.33 ± 25.71abc

435.14 ± 64.48c

P/W (%)

4.61 ± 0.89a

4.20 ± 0.84ab

5.10 ± 1.41a

4.88 ± 1.04a

4.13 ± 0.71ab

3.38 ± 0.98b

E/W (%)

3.38 ± 0.69ab

2.58 ± 0.51cd

2.95 ± 0.31bc

3.52 ± 0.31a

2.11 ± 0.25e

2.48 ± 0.53de

  1. Note: The data were analyzed by one-way analysis of variance and means were compared by Duncan’s multiple comparison.
  2. 1‘n’ is the number of animalsc in each group. a,b,c,d,eMeans with different superscripts differed significantly (p < 0.05). BW: body weight; BWG: body weight gain; P/W: perirenal fat weight/body weight; E/W: epididymis fat weight/body weight.