Table 7.

Correlation coefficients between physicochemical characteristics, energy value, and nutrient digestibility of test ingredients in experiment 1 (dry matter basis)

Item1	Swelling	WBC	DE	ME	ATTD, %
					CP	ADF	TDF	SDF	IDF	Hemicellulose	NSP
Swelling, mL/g	1
WBC, g/g	0.49	1
DE	−0.04	0.23	1
ME	0.35	0.40	0.90**	1
ATTD, %
CP	−0.34	−0.76*	−0.09	−0.20	1
ADF	0.53	0.78*	0.30	0.47	−0.91**	1
TDF	0.63	0.80*	0.35	0.56	−0.80*	0.93**	1
SDF	0.20	0.45	0.43	0.71*	−0.31	0.50	0.56	1
IDF	0.61	0.70	0.16	0.33	−0.85**	0.95**	0.94**	0.36	1
Hemicellulose	0.71*	0.28	0.12	0.33	−0.29	0.48	0.69	0.11	0.67	1
NSP	0.58	0.78*	0.41	0.57	−0.76*	0.91**	0.99**	0.53	0.92**	0.71*	1

¹Chemical compositions were expressed as %. WBC, Water binding capacity; DE, digestible energy; ME, metabolizable energy; ATTD, apparent total tract digestibility; CP, crude protein; ADF, acid detergent fiber; TDF, total dietary fiber; SDF, soluble dietary fiber; IDF, insoluble dietary fiber; NSP, non-starch polysaccharides.

*, ** represent P < 0.05 and P < 0.01, respectively, LSMEANS based on six replicates of six pigs per dietary treatment.