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Table 1 Effects of dietary vitamin D on muscle amino acids profile in on-growing grass carp1

From: Implications of vitamin D for flesh quality of grass carp (Ctenopharyngodon idella): antioxidant ability, nutritional value, sensory quality, and myofiber characteristics

Item1, mg/100g tissue

Vitamin D level, IU/kg diet

15.2 (control)

364.3

782.5

1,167.90

1,573.80

1,980.10

Aspartic acid

1.85 ± 0.12a

2.33 ± 0.22bc

2.41 ± 0.20bc

2.56 ± 0.22c

2.23 ± 0.19b

1.92 ± 0.20a

Glutamic acid

4.41 ± 0.32a

5.26 ± 0.51b

6.69 ± 0.36d

7.48 ± 0.57e

5.91 ± 0.50c

5.86 ± 0.44c

Alanine

11.15 ± 0.84a

12.98 ± 0.68bc

14.72 ± 1.03d

13.68 ± 1.21 cd

12.53 ± 1.19bc

11.85 ± 0.65ab

Serine

3.70 ± 0.30a

4.33 ± 0.39b

4.98 ± 0.28c

4.14 ± 0.24b

4.04 ± 0.17b

3.49 ± 0.20a

Glycine

16.28 ± 0.93a

18.30 ± 1.08b

20.92 ± 1.54c

22.55 ± 1.15d

19.38 ± 1.69bc

18.48 ± 1.63b

Threonine

10.50 ± 0.67a

11.78 ± 0.89b

12.91 ± 0.81 cd

13.64 ± 0.64d

14.74 ± 0.32e

12.27 ± 0.72bc

Valine

3.10 ± 0.26a

3.85 ± 0.13b

4.27 ± 0.31d

3.81 ± 0.27e

3.45 ± 0.33d

3.30 ± 0.29c

Methionine

2.44 ± 0.13a

3.18 ± 0.18b

4.95 ± 0.38c

5.56 ± 0.37d

6.08 ± 0.34e

6.52 ± 0.39f

Isoleucine

2.94 ± 0.24a

3.55 ± 0.21bc

4.35 ± 0.25d

3.82 ± 0.15c

3.57 ± 0.32bc

3.32 ± 0.27b

Leucine

3.57 ± 0.25a

4.45 ± 0.32bc

5.12 ± 0.41d

4.63 ± 0.27c

4.22 ± 0.31b

3.73 ± 0.24a

Phenylalanine

3.13 ± 0.25a

3.82 ± 0.30b

3.98 ± 0.20b

4.10 ± 0.20b

4.62 ± 0.23c

4.79 ± 0.42c

Lysine

36.13 ± 2.43a

38.14 ± 3.59ab

40.37 ± 2.84b

44.90 ± 3.39c

48.87 ± 4.00d

45.04 ± 2.35c

Histidine

93.14 ± 6.11a

97.08 ± 9.40a

102.11 ± 8.39ab

110.58 ± 7.30b

134.89 ± 7.50c

127.39 ± 8.48c

Arginine

17.40 ± 1.38a

19.64 ± 0.87b

21.27 ± 1.72b

23.78 ± 2.24c

21.35 ± 0.78b

19.69 ± 1.51b

Proline

39.84 ± 2.38a

43.27 ± 3.45b

47.33 ± 4.08c

47.11 ± 2.75c

47.30 ± 1.21c

47.43 ± 3.68c

Tyrosine

3.77 ± 0.29a

4.27 ± 0.32bc

4.83 ± 0.44d

4.34 ± 0.36c

4.11 ± 0.30abc

3.86 ± 0.27ab

  1. 1Values are shown as means ± SD
  2. a–eDifferent superscripts indicate significant differences among different vitamin D levels (P < 0.05)