Results with regression coefficient

Results with regression coefficients, p-values and 95% confidence intervals
from the regression analysis of factors influencing apparent fat
digestibility are outlined in Table 5. Overall, variables significantly
influencing apparent fat digestibility were optimized DP in the feed,
feed company, feed type, and water temperature, however, DP was considered
an intervening variable for feed type and omitted. The effect of
water temperature was highly significant and a one unit increase of water temperature would give an increase of apparent fat digestibility
of 0.22 percentage points