Measurements of the acid-binding capacity of ingredients used in pig diets

Table 2 Models for predicting acid-binding capacity to pH 3.0 (ABC-3) from acid-binding capacity to pH 4.0 (ABC-4) for different feed types

Feed type	N¹	ABC-4	ABC-3	Y²	A³	B⁴	(R²)⁵	(Adj. R²)⁶	RSD⁷
Milk	22	623 ± 367.0	936 ± 460.2	ABC-4	-118.45***	0.79***	0.99	0.99	39.55
Cereals	64	142 ± 79.2	324 ± 146.4	ABC-4	-2.34	0.45***	0.68	0.67	45.41
Root and pulp products	27	368 ± 65.3	804.7 ± 126.7	ABC-4	14.50	0.44***	0.73	0.72	34.75
Vegetable proteins	84	380.7 ± 186.1	746 ± 227.0	ABC-4	-177.57***	0.75***	0.83	0.83	76.49
Meat and fishmeal	11	749 ± 211.6	1508 ± 360.8	ABC-4	-56.66	0.53***	0.83	0.81	91.75
Medication	14	120 ± 95.6	261 ± 163.2	ABC-4	-26.55+	0.56***	0.92	0.91	27.52
Amino acids	39	177 ± 60.7	1078 ± 359.0	ABC-4	7.40	0.16***	0.87	0.86	22.51
Minerals	73	5064 ± 5525.1	7051 ± 5911.6	ABC-4	-1157.30***	0.88***	0.89	0.89	1833.53
Acid salt	10	5057 ± 1336.6	8945 ± 2654	ABC-4	4909.16*	0.02	0.01	-0.12	1416.90
Acid	30	-5883 ± 4220.5	-2591 ± 2245.4	ABC-4	-2771.41**	1.20***	0.41	0.39	3304.56

¹Number of samples. ²Dependent variable. ³Regression constant. ⁴Regression coefficient for regression on ABC-3. ⁵Coefficient of determination. ⁶Adjusted R². ⁷Residual standard deviation.

ISSN: 2046-0481