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Table 4 Effect of dietary characteristics and enzyme addition on energy utilization and energy values of experimental diets (DM basis)1

From: Oat bran and wheat bran impact net energy by shaping microbial communities and fermentation products in pigs fed diets with or without xylanase

Item Xylanase-free diets Xylanase supplementation diets SEM P-value
Basal diet 36% OB 27% WB 15% OB 12% WB Basal diet 36% OB 27% WB 15% OB 12% WB Diet Xylanase D×X2
Energy utilization, %
 ME/DE 97.6 97.6 96.9 97.6 97.7 97.9 97.7 98.0 98.0 97.6 0.28 0.801 0.073 0.241
 NE/ME 82.8 82.7 79.2 82.2 81.5 83.4 81.6 83.3 81.7 82.6 1.56 0.924 0.186 0.709
Energy values, MJ/kg DM
 DE 16.40a 16.38a 14.81c 16.43a 15.55bc 16.36a 16.32a 15.22c 16.40a 16.07ab 0.16 < 0.001 0.130 0.232
 ME 16.01a 15.99a 14.35d 16.04a 15.20bc 16.02a 15.94ab 14.92c 16.07a 15.68abc 0.16 < 0.001 0.049 0.034
 NE 13.26a 13.23a 11.37c 13.19a 12.38b 13.36a 13.00a 12.43b 13.13a 12.95ab 0.27 < 0.001 0.043 0.041
  1. a,b,cValues with different characters in superscripts were different (P < 0.05) in the same row
  2. 1Treatment means are reported as least squares means and are based on 6 observations per treatment. OB Oat bran, WB Wheat bran; DE Digestible energy; ME Metabolizable energy; NE Net energy; SEM Standard error of the mean
  3. 2D×X is the interaction between diet and xylanase supplementation