Table 7.
Pearson correlation coefficients among SO composition and peroxidation products with performance, digestibility, and gut integrity responses, experiment 11
| SO quality indices2 | ADG | ADFI |
|---|---|---|
| PV | −0.41 (0.01) | −0.35 (0.01) |
| AnV | −0.30 (0.02) | — |
| OFA | −0.42 (0.01) | −0.35 (0.01) |
| TPC | −0.42 (0.01) | −0.35 (0.01) |
| PTAGS | −0.38 (0.01) | −0.30 (0.02) |
| OSI | 0.35 (0.01) | — |
| Hexanal | −0.41 (0.01) | −0.37 (0.01) |
| Acrolein | — | — |
| DDE | −0.35 (0.01) | — |
| HNE | −0.41 (0.01) | −0.34 (0.01) |
| Ratio | — | — |
| TOC | 0.42 (0.01) | 0.35 (0.01) |
1Correlation is the r value and correlation significance (P-value) is in parentheses. If no value is given, it was not found to be significant at P ≤ 0.05 and has a correlation of ≥0.30. Feed efficiency (G:F), DE as a percent of GE, and AEE digestibility were not correlated to any oil composition or peroxidation parameter.
2PV, peroxide value; AnV, p-anisidine value; OFA, oxidized fatty acids; TPC, total polar compounds; PTAGS, polymerized triacylglycerides; OSI, oxygen stability index; DDE, 2,4-decadienal; HNE, 4-hydroxynonenal; Ratio, ratio of aldehydes as described by Wang et al. (2016); TOC, total tocopherols.