Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Document date: 2018_7_31
ID: 3eeykk89_10
Snippet: After one week of adaptive feeding, five rats were sacrificed as 0-day control group. The rest were labeled with 3% picric acid solution (yellow) and 0.5% neutral magenta solution (red). After labeling, the rats were randomly divided into 4 experiment groups and 5 rats contained in each group. The rats in control group were intragastric administrated with distilled water while the other groups were administrated with the preserved egg powder at c.....
Document: After one week of adaptive feeding, five rats were sacrificed as 0-day control group. The rest were labeled with 3% picric acid solution (yellow) and 0.5% neutral magenta solution (red). After labeling, the rats were randomly divided into 4 experiment groups and 5 rats contained in each group. The rats in control group were intragastric administrated with distilled water while the other groups were administrated with the preserved egg powder at concentrations of 1.4 mg/mL (low-dose group), 2.8 mg/mL (middle-dose group) and 4.2 mg/mL (high-dose group) in distilled water of 2 mL respectively. The specific measurement was based on human and rat dose conversion formula, low dose, medium dose and high dose equivalent to every adult eats 1, 2 and 3 preserved eggs a day. The experiment period was 80 d. The behavior of the rats was observed every day, including their body weight, food & water intake, mood and stool status. The weight of each rat was measured every five days and the food intake was determined every three days.
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