Table 7.

Principal Components Analysis of the top 24 variables examined in this study that explained 83% of the variation among diets.

	Component 1	Component 2
Total variance explained (%)	56.03	27.095
Variable	Component loadings
Total Dietary Fiber	−0.992	−0.016
Crude Protein	0.990	0.014
Amylose	−0.968	0.007
Chicken By-Product Meal	0.962	0.115
Insoluble High Molecular Weight Dietary Fiber	−0.950	0.076
Low Molecular Weight Dietary Fiber	−0.949	−0.134
Dietary Taurine	0.938	0.231
Methionine Digestibility	0.909	−0.096
Protein Digestibility	0.901	−0.131
Starch Digestibility	0.889	−0.083
Soluble High Molecular Weight Dietary Fiber	−0.876	0.138
Fecal Total Bile Acids	0.847	−0.067
Dietary Methionine	0.839	0.329
Dietary Crude Fiber	−0.818	0.553
Available Carbohydrate	0.773	−0.331
Fat Digestibility	0.726	0.069
Fasting Blood Glucose Levels	0.244	0.904
Area Under the Curve (Glucose)	0.089	0.903
Plasma Cysteine Levels	0.258	−0.898
Glycemic Index	0.399	0.895
Plasma Methionine Levels	0.385	0.883
Plasma Half-Cystine	0.071	−0.880
Blood Glucose, Time to Peak	−0.118	0.740
Plasma Taurine Levels	0.263	−0.696

The strength of the relationship (r-value) for the two components, referred to as component loadings, are shown for each of these 24 variables.