TABLE 3.
Correlations between bacterial numbers and concentrations of total lactic acid and its undissociated form in the stomach contents of pigs fed dry feed (groups 1 and 3) and fermented feed (groups 2 and 4)
| Comparison |
Ra
|
|||
|---|---|---|---|---|
| Dry (group 1) | Fermented (group 2) | Dry (group 3) | Fermented (group 4) | |
| Enterobacteriaceae versus pH | 0.684* | 0.334 | 0.656* | 0.171 |
| Enterobacteriaceae versus undissociated lactic acid | −0.231 | −0.655* | −0.489 | −0.781* |
| Lactobacilli versus pH | 0.687* | 0.827** | 0.630* | 0.765* |
| Lactobacilli versus total lactic acid | 0.709* | 0.774* | 0.861** | 0.706* |
a
Significance: *, P < 0.05; **, P < 0.01.