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Table 3 Multiple regression analyses with the tested model, selected parameters in the tested model, AIC criteria of the model and p-value of each selected parameters

From: High throughput accurate method for estimating in vitro dry matter digestibility of maize silage

Model Step_out Step_AIC Anova_p.value Anova_star
Ymn = µ + Dm + Jr + Emn Gelatinisation + incubation.temperatures − 13.28 Gelatinization = 4.48e−04 incubation.temperatures = 1.18e−01 Gelatinization = *** incubation.temperatures = NS
Ymn = µ + Dm + Emn Gelatinisation − 12.59 Gelatinisation = 7.33e−04 Gelatinization = ***
Ylmnr = µ + Dm + Jr + Cl + Fn + Lnm + Mmr + Nrl + Elmnr Gelatinization + incubation.temperatures + pepsin + rinsing.neutralization + gelatinisation:incubation.temperatures + gelatinisation:rinsing. neutralization + incubation.temperatures:pepsin − 22.94 Gelatinization = 1.43e−06 incubation.temperatures = 3.17e−2 pepsin = 1.41e−1 rinsing.neutralization = 2.94e−1 gelatinisation:incubation. temperatures = 2.83e−3 gelatinisation:rinsing. neutralization = 1.22e−2 incubation.temperatures: pepsin = 2.08e−1 Gelatinization = *** incubation.temperatures:* pepsin = NS rinsing.neutralization = NS gelatinisation:incubation. temperatures = ** gelatinisation:rinsing. neutralization = * incubation.temperatures: pepsin = NS
Ylmnr = µ + Dm + Jr + Lnm + Mmr + Elmnr Gelatinization + incubation.temperatures + gelatinisation:incubation. temperatures + gelatinisation:rinsing. neutralization − 22.25 Gelatinization = 3.63e−06 incubation.temperatures = 3.90e−2 gelatinisation:incubation. temperatures = 2.33e−2 gelatinisation:rinsing. neutralization = 5.39e−3 Gelatinization = *** incubation.temperatures = * gelatinisation:incubation. temperatures = * gelatinisation:rinsing. neutralization = **
Ymnr = µ + Dm + Lnm + Mmr + Elmnr Gelatinization + gelatinisation:incubation. temperatures + gelatinisation:rinsing. neutralization − 22.25 Gelatinization = 3.63e−06 gelatinisation:incubation. Temperatures = 9.04e−3 gelatinisation:rinsing. neutralization = 5.39e−3 Gelatinization:*** gelatinisation:incubation. temperatures = ** gelatinisation:rinsing. neutralization = **