. 2019 Dec 30;99(1):471–478. doi: 10.3382/ps/pez538

Table 3.

Effects of dietary treatments on apparent nutrient digestibility.

	Dietary treatment¹									Effects of RC²		Effects of FC³
Items	CON	RC1	RC2	RC4	FC1	FC2	FC4	SEM	P	L	Q	L	Q
DM, %	76.7^a,b	76.3^a,b	67.1^c	66.4^c	71.6^b,c	71.3^b,c	78.3^a	1.06	***	***	NS	NS	**
Nitrogen, %	69.3^a,b	68.8^a,b	60.3^c	60.1^c	64.4^b,c	64.9^a,b,c	72.7^a	1.18	*	**	NS	NS	**
Ash, %	37.2^b	39.8^a,b	17.6^c	13.4^c	35.6^b	37.0^b	42.8^a	2.15	***	***	*	*	*

^a–c

Means in the same row that do not share a common superscript are significantly different (P < 0.05). DM = dry matter, RC = raw sour cherry kernel, FC = fermented sour cherry kernel, L = Linear, Q = Quadratic, * = P < 0.05, ** = P < 0.01, *** = P < 0.001.

CON = basal diet, RC1, RC2, and RC4 = basal diet containing 1, 2, and 4% raw sour cherry kernel, respectively, FC1, FC2, and FC4 = basal diet containing 1, 2, and 4% fermented sour cherry kernel, respectively.

^2,3

Orthogonal polynomials were used to determine linear and quadratic effect of raw and fermented sour cherry kernel.