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Table 10 Spearman correlations between in vitro hydration properties and fermentability of the 13 fibrous ingredients

From: Dietary fibers with low hydration properties exacerbate diarrhea and impair intestinal health and nutrient digestibility in weaned piglets

Spearman correlation

WBC, g/g

WSC, mL/g

Viscosity, mPa·s

Gas production parameters

 V, mL/g

0.68*

0.67*

0.55*

 VF, mL/g

0.64*

0.65*

0.58*

 (FRD0) × 100, h−1

0.09

–0.08

0.11

 K, h−1

0.37

0.26

0.09

 T1/2, h

–0.21

–0.01

–0.02

Concentrations of VFAs, mmol/L

 Acetate

0.57*

0.61*

0.52

 Propionate

0.74**

0.77**

0.44

 Butyrate

0.58*

0.51

–0.01

 Valerate

0.72**

0.66*

0.18

 Total SCFA

0.68*

0.68*

0.54*

 Isobutyrate

0.34

0.15

0.45

 Isovalerate

0.28

–0.13

0.25

 SCFAs/VFAs, %

0.50*

0.66*

0.40*

 BCFAs/VFAs, %

–0.59*

–0.76**

–0.29

  1. WBC, water-binding capacity; WSC, water swelling capacity; V, 48 h cumulative gas production; VF, the final asymptotic gas volume; FRD0, initial fractional rate of degradation at t-value = 0; K, fractional rate of gas production at a particular time point; T1/2, half-life to asymptote; VFAs, volatile fatty acids; total SCFA, the sum of acetate, propionate, butyrate, and valerate; SCFAs/VFAs, the sum of SCFAs (acetate, propionate, butyrate, and valerate)/the sum of VFAs; BCFAs/VFAs, the sum of BCFAs (isobutyrate and isovalerate)/the sum of VFAs; the results in the table are shown as the spearman correlation coefficient. *, ** stand for P value < 0.05 and < 0.01, respectively