Figure 4
From: Fish oil, lard and soybean oil differentially shape gut microbiota of middle-aged rats
Composition of microbiota in fermentation liquids. (A) Principal coordinate analysis of fermentation liquids on the OTU level. F, L, S and C represent fish oil, lard, soybean oil and control groups, respectively. (B) Relative abundance of microbial community at the phylum level in fermentation liquids in response to three dietary fats. (C) Changes of relative abundance of phyla with significant difference in fermentation liquids. Data were shown as means and standard deviation (bars). The data were analyzed by one-way analysis of variance and means were compared by the procedure of Duncan’s multiple-range comparison. a, b, means with different letters differed significantly (p < 0.05). (D) Relative abundance of microbial community in fermentation liquids on the family level.
