Figure 4
From: Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria
Comparisons of caecal bacteria using LefSe.
(a) between non-meat protein class and red meat protein class; (b) between non-meat protein class and white meat protein class; (c) between red meat protein class and white meat protein class with significant diversity (p < 0.001, one-way ANOVA) Note: The numbers of animals for beef, casein, chicken, fish, pork and soy protein groups are 11, 10, 11, 11, 11 and 10 respectively. The left histogram shows the LDA scores computed for features at the OTU level. The right heatmap shows the relative abundance of OTU (log 10 transformed). Each column represents one animal and each row represents the OTU corresponding to left one.
