. 2021 Jun 1;11:11489. doi: 10.1038/s41598-021-90461-7

Table 2.

Effect of dietary raw and cooked beef loin powder on the significant relative abundance of genera in BALB/c mice (n = 12/group).

Taxonomy	CON	5RB	10RB	5CB	10CB	p value
*Firmicutes*
o__Lactobacillales;f__Lactobacillaceae; g__Lactobacillus	3.42 ± 3.374^b	3.74 ± 2.295^b	13.41 ± 4.88^a	3.29 ± 2.008^b	4.77 ± 1.186^b	0.001
o__Lactobacillales;f__Enterococcaceae; g__Enterococcus	0.06 ± 0.054 ^b	0.24 ± 0.137^a	0.06 ± 0.043^b	0.05 ± 0.028^b	0.04 ± 0.008^b	0.004
o__Clostridiales;f__Veillonellaceae; g__Acidaminococcus	0.25 ± 0.182^a	0.05 ± 0.059^ab	0.11 ± 0.082^ab	0.02 ± 0.009^b	0.04 ± 0.019^b	0.025
o__Clostridiales;f__Ruminococcaceae; g__Oscillospira	3.56 ± 1.782^ab	6.17 ± 2.318^ab	6.95 ± 2.258^a	5.04 ± 0.929^ab	3.02 ± 0.638^b	0.026
o__Clostridiales;f__Peptostreptococcaceae; g__	0.001 ± 0.002^c	0.005 ± 0.004^bc	0.014 ± 0.001^a	0.012 ± 0.006^ab	0.009 ± 0.003^ab	0.001
o__Clostridiales;f__Peptococcaceae;g__	0.23 ± 0.138^ab	0.37 ± 0.021^ab	0.46 ± 0.152^a	0.37 ± 0.130^ab	0.18 ± 0.073^b	0.017
o__Clostridiales;f__Lachnospiraceae; g__Roseburia	0.01 ± 0.004^a	0.01 ± 0.004^a	0.01 ± 0.005^a	0.02 ± 0.009^a	0.01 ± 0.006^a	0.040
o__Clostridiales;f__Lachnospiraceae; g__Blautia	0.005 ± 0.007^b	0.02 ± 0.01^ab	0.009 ± 0.006^ab	0.03 ± 0.002^a	0.03 ± 0.019^a	0.010
o__Clostridiales;f__Lachnospiraceae;g__	2.39 ± 0.903^b	3.18 ± 1.396^ab	5.28 ± 1.138^a	4.44 ± 0.795^ab	3.05 ± 0.647^b	0.007
o__Bacillales;f__Bacillaceae;g__	0.01 ± 0.006^b	0.01 ± 0.005^b	0.09 ± 0.158^b	0.37 ± 0.153^a	0.24 ± 0.161^ab	0.003
*Bacteroidetes*
o__Bacteroidales;f__Bacteroidaceae; g__Bacteroides	30.66 ± 12.672^a	16.42 ± 8.323^ab	11.61 ± 7.395^b	18.93 ± 7.782^ab	30.89 ± 4.759^a	0.019
o__Bacteroidales;f__[Odoribacteraceae]; g__Odoribacter	0.90 ± 0.467^ab	0.85 ± 0.557^ab	0.59 ± 0.428^b	0.91 ± 0.67^ab	1.86 ± 0.545^a	0.042
*Proteobacteria*
o__Enterobacteriales;f__Enterobacteriaceae; g__Proteus	0.04 ± 0.022^a	0.02 ± 0.018^ab	0.01 ± 0.006^ab	0.00 ± 0.002^b	0.03 ± 0.015^ab	0.025
o__Desulfovibrionales;f__Desulfovibrionaceae; g__	0.93 ± 0.635^a	0.43 ± 0.121^ab	0.70 ± 0.224^ab	0.35 ± 0.19^ab	0.23 ± 0.073^b	0.043

Data shown as the mean ± SD. One-way ANOVA with Tukey’s post-hoc test was used. Within a row, different superscript letters indicate significant difference (p < 0.05). CON, mice fed AIN-93G as chow; 5RB, mice fed AIN-93G containing 5% raw beef loin powder; 10RB, mice fed AIN-93G containing 10% raw beef loin powder; 5CB, mice fed AIN-93G containing 5% cooked beef loin powder; 10CB, mice fed AIN-93G containing 10% cooked beef loin powder.