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 |