Table 5.

DE and ME in dried yeast (DY) and soybean meal (SBM) estimated by regression analysis in Exp. 1¹

		Slope2				P-value
Item	Intercept	DY	SBM	R2	SD	Model	DY vs. SBM3
As-fed basis
DE	–23.9	3,565	3,629	0.865	46.1	<0.001	0.846
SE	15.73	313.9	308.1
P-value	0.140	<0.001	<0.001
ME	–17.2	3,119	3,393	0.863	42.1	<0.001	0.337
SE	14.37	286.9	281.5
P-value	0.242	<0.001	<0.001
Dry matter basis
DE	–21.1	3,933	4,020	0.864	45.3	<0.001	0.811
SE	15.43	348.4	342.2
P-value	0.183	<0.001	<0.001
ME	–14.4	3,431	3,756	0.863	41.2	<0.001	0.315
SE	14.04	317.0	311.4
P-value	0.313	<0.001	<0.001

¹Regression analysis was conducted with test ingredient intake (kg/d or kg DM/d) as independent variable and test ingredient-associated DE or ME intake (kcal/d) as dependent variable (30 observations).

²The DE or ME in DY and SBM were estimated by the slope of regression analysis.

³Comparison of the slope between DY and SBM.