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Table 3 Correlation matrix among lipid composition and various peroxidation measures [11]1

From: Evaluating the quality of feed fats and oils and their effects on pig growth performance

Items CF FFA MIU Mo In Usap Myr Pal Pmo Ste Ole Lin Linol US IV VE PV AnV TBARS Hex DDE HNE AOM OSI
CF 1.0 - - - - - - - - - - - - - - - - - - - - - - -
FFA −0.81 1.0 - - - - - - - - - - - - - - - - - - - - - -
  0.01                        
MIU −0.66 NS 1.0 - - - - - - - - - - - - - - - - - - - - -
  0.02                        
Mo −0.57 0.50 NS 1.0 - - - - - - - - - - - - - - - - - - - -
  0.05 0.10                       
In −0.77 0.60 0.80 0.77 1.0 - - - - - - - - - - - - - - - - - - -
  0.01 0.04 0.01 0.01                     
Usap NS NS 0.58 NS NS 1.0 - - - - - - - - - - - - - - - - - -
    0.05                      
Myr NS NS NS NS NS −0.97 1.0 - - - - - - - - - - - - - - - - -
       0.01                   
Pal −0.64 0.89 NS 0.57 0.51 −0.52 0.69 1.0 - - - - - - - - - - - - - - - -
  0.03 0.01   0.05 0.09 0.08 0.01                  
Pmo −0.86 0.93 NS NS 0.60 NS NS 0.77 1.0 - - - - - - - - - - - - - - -
  0.01 0.01    0.04    0.01                 
Ste NS NS NS NS NS −0.96 0.99 0.71 NS 1.0 - - - - - - - - - - - - - -
       0.01 0.01 0.01                 
Ole NS NS NS NS NS NS NS −0.66 NS NS 1.0 - - - - - - - - - - - - -
         0.02                 
Lin NS −0.56 NS NS NS 0.68 −0.68 NS NS −0.68 NS 1.0 - - - - - - - - - - - -
   0.06     0.02 0.02    0.01               
Linol NS −0.54 NS NS NS NS NS −0.80 NS −0.49 0.95 NS 1.0 - - - - - - - - - - -
   0.07       0.01   0.10 0.01              
US 0.52 −0.76 NS −0.51 NS NS −0.65 −0.96 −0.63 −0.67 0.83 NS 0.94 1.0 - - - - - - - - - -
  0.09 0.01   0.09    0.02 0.01 0.03 0.02 0.01   0.01            
IV NS −0.72 NS −0.51 NS 0.85 −0.92 −0.79 NS −0.93 NS 0.85 NS 0.66 1.0   - - - - - - - -
   0.01   0.09   0.04 0.01 0.01   0.01   0.01   0.02           
VE NS −0.47 NS NS NS NS NS NS NS NS NS NS NS NS NS 1.0         
   0.01                       
PV NS NS NS −0.57 NS NS NS NS NS NS NS NS NS NS NS NS 1.0 - - - - - - -
     0.05                     
AnV NS NS NS NS NS NS NS NS NS NS NS NS NS NS NS NS NS 1.0 - - - - - -
TBARS NS NS NS −0.58 NS NS NS −0.59 NS NS 0.70 NS 0.60 0.62 NS NS 0.75 NS 1.0 - - - - -
     0.05     0.04    0.01   0.04 0.03    0.01        
Hex NS NS NS −0.57 NS NS NS NS NS NS NS NS NS NS 0.50 NS 0.76 NS NS 1.0 - - - -
     0.06            0.10   0.01        
DDE NS NS NS −0.53 NS NS NS NS NS NS NS 0.56 NS NS NS NS 0.61 NS NS 0.94 1.0 - - -
     0.08         0.06      0.04    0.01     
HNE NS NS NS NS NS NS NS NS NS NS NS 0.54 NS NS NS NS NS 0.67 NS NS 0.49 1.0 - -
             0.07       0.02    0.10    
AOM NS −0.51 NS −0.75 NS NS NS NS −0.50 NS NS NS NS NS NS NS NS 0.53 0.51 0.57 0.65 0.66 1.0 -
   0.09   0.01      0.10          0.08 0.09 0.06 0.02 0.02   
OSI −0.60   0.70 0.81 0.78        NS NS NS NS NS NS −0.57    NS NS −0.58 1.0
0.04 NS 0.01 0.01 0.01 NS NS NS NS NS NS        0.05 NS NS    0.05  
  1. 1Abbreviations: CF = crude fat, FFA = free fatty acids, MIU = moisture, insolubles, and unsaponifiables, Mo = moisture, In = insolubles, Unsap = unsaponifiables, Myr = myristic acid, Pal = palmitic acid, Pmol = palmitoleic acid, Ste = stearic acid, Ole = oleic acid, Lin = linoleic acid, Linol = linolenic acid, US = unsaturated:saturated ratio, IV = iodine value, VE = vitamin E, PV = peroxide value, AnV = p-ansidine value, TBARS = thiobarbituric acid reactive substances,
  2. Hex = hexanal, DDE = 2, 4-decadinal, HNE = 4-hydroxy nonenal, AOM = active oxygen method, and OSI = oil stability index. Top value represents correlation (r value) and bottom value represents significance (P value). If no value is given, it was not found to be different at P ≤ 0.10 and listed as NS = non-significant.