Effects of Astrocaryum aculeatum Meyer (Tucumã) on Diet-Induced Dyslipidemic Rats

Table 2

Physicochemical characterization of the dry food portion based on tucumã pulp concentration.

Tucumã pulp (%)	Humidity (%)	Ash (%)	Protein (%)	Lipids (%)	Carbohydrates (%)	Fibers (%)
20%	7.97±0.15^∗	7.41±0.04^∗	19.39±1.14^∗	4.71±0.85^∗	60.52±0.92^∗	2.23±0.09^∗
30%	7.53±0.58^∗	7.08±0.11^∗	21.67±0.19^∗	6.31±0.51^∗	58.41±1.14^∗	2.33±0.08^∗
60%	8.47±0.07^∗	5.27±0.07^∗	27.10±0.65^∗	14.71±0.94^∗	44.45±0.61^∗	2.49±0.19^∗

Asterisks (*) denote the difference with the control group.
Values are presented as average values ± S.E., where 𝑃≤0.05. Note: S.E.: standard error.