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Table 3 In vitro AA digestibility (%) of RSC fermented by A. niger , as-DM basis 1

From: Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

Items RSC (Control) 2 FRSC 3 SEM 4
Ala 62.46b 68.15a 1.44
Arg* 73.96b 79.52a 1.36
Asp 69.03 70.39 0.54
Cys 71.68b 76.83a 1.30
Glu 75.60 78.28 0.76
Gly 62.40b 65.79a 0.91
His* 66.47b 70.19a 1.99
Ile* 66.19 63.60 1.03
Leu* 61.22 66.38 1.56
Lys* 71.20b 78.61a 1.70
Met* 76.42b 82.24a 1.43
Phe* 66.14 69.16 2.80
Pro 56.58b 64.01a 1.76
Ser 59.45b 65.87a 1.62
Thr* 59.89 63.95 1.22
Tyr 58.97b 63.75a 1.28
Val* 65.06 67.26 1.00
Total AA 67.14b 71.08a 1.09
Essential AA 64.90b 69.24a 1.20
  1. 1Values are means of three replicates per treatment. Means in a row without common superscript differ significantly (P <0.05).
  2. 2RSC = rapeseed cake.
  3. 3FRSC = fermented rapeseed cake.
  4. 4SEM = Standard error of the mean.
  5. *The amino acid is an essential amino acid.