Table 7.

Pearson correlation coefficients among SO composition and peroxidation measures with digestibility responses¹

Lipid quality indices	DE:GE		ME:DE		EE digestibility		N retention
	R value1	P value1	R value	P value	R value	P value	R value	P value
UFA:SFA	0.43	0.01	0.32	0.03	0.45	0.01	–	–
PV	−0.25	0.10	–	–	−0.29	0.07	–	–
AnV	−0.44	0.01	−0.31	0.04	−0.45	0.01	–	–
OFA	0.40	0.01	0.28	0.06	0.44	0.01	–	–
TPC	−0.38	0.01	−0.29	0.05	−0.38	0.01	–	–
PTAG	−0.44	0.01	−0.32	0.03	−0.45	0.01	–	–
OSI	0.38	0.01	0.33	0.03	0.49	0.01	0.26	0.08
Hexanal	−0.27	0.08	–	–	−0.28	0.08	–	–
Acrolein	−0.42	0.01	−0.29	0.05	−0.43	0.01	–	–
DDE	−0.44	0.01	−0.32	0.03	−0.45	0.01	–	–
HNE	−0.38	0.01	−0.29	0.05	−0.39	0.01	–	–
Ratio	−0.41	0.01	−0.28	0.28	−0.43	0.01	–	–
TOC	0.37	0.01	0.28	0.06	0.37	0.02	–	–

AnV, p-anisidine value; DDE, 2,4-decadienal; FA, fatty acid; HNE, 4-hydroxynonenal; IV, iodine value; OFA, oxidized fatty acids; OSI, oil stability index; PTAG, polymerized tryacylglycerides; PV, peroxide value; TBA, thiobarbituric acid; TOC, tocopherol; TPC, total polar compounds; UFA:SFA, unsaturated:saturated fatty acid ratio.

Ratio, ratio of aldehydes as described by Wang et al. (2016).

¹Correlation (R value) and correlation significance (P value). If no value is given, it was not found to be significant (−) at P ≤0.10. There were no correlations observed between N digested or L:M and any lipid indices.