. 2016 Oct 3;11(10):e0163234. doi: 10.1371/journal.pone.0163234

Table 8. Principal component phenotypes of mice fed 60%-fat casein, 60%-fat GMP, 13%-fat casein, and13%-fat GMP diets.

	60%-Fat	60%-Fat	13%-Fat	13%-Fat
Variable	Casein	GMP	Casein	GMP
N	11	9	10	12
^tPC1^b	50.8 ± 1.3	51.2 ± 1.3	45.5 ± 1.5	46.3 ± 1.3
^tPC2^b	-31.5 ± 0.9	-31.9 ± 1.0	-27.0 ± 1.0	-27.1 ± 1.0
^tPC3^b	10.5 ± 0.4	10.6 ± 0.4	9.3 ± 0.5	9.8 ± 0.4
^tPC4^b	26.0 ± 0.5	25.8 ± 0.5	21.8 ± 0.7	22.4 ± 0.5

Values are means ± SE; N, no of mice; PC, principal component.

^t Data transformed to satisfy assumptions of normality and variance.

^b fat effect,

PC1: Mice fed the high-fat diets had a significant increase in their calculated PC1 “size-like” values compared to mice fed the control diets. PC2: Mice fed the high-fat diets had reduced “ductility-like” values compared to mice fed the control diets. PC3: Mice fed the high-fat diets had greater “shape-like” values than mice fed the control diets. PC4: Mice fed the high-fat diets had greater values than mice fed the control diets.