Table 1.
Source of variation | DF | F-value | P-value |
---|---|---|---|
Food | 1 | 247.20 | <0.0001 |
Depth | 1 | 23.89 | <0.0001 |
Temperature | 1 | 61.25 | <0.0001 |
Sex | 1 | 6.57 | 0.0118 |
Food × depth | 1 | 19.75 | <0.0001 |
Food × sex | 1 | 3.94 | 0.0498 |
Residuals | 73 |
Model terms are food availability, rearing temperature, water depth, and sex. Generalized least-squares method was used to address heteroscedasticity between food treatment levels (Zuur et al. 2009). Factors were selected using backward elimination until all P-values ≤ 0.05 or only main effects remained (Quinn and Keough 2002).