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Table 4 Effect of dietary crude protein source and level on amino acid profile of the longissimus dorsi muscle of finishing gilts (90–113 kg, n = 6), DM g/100 g

From: Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts

Item Protein source Protein level SEM P
Cottonseed meal Soybean meal 12 % 14 % Source Level Source × Level
Arginine 5.06 5.24 5.14 5.16 0.09 0.19 0.88 0.76
Histidine 3.74 3.96 3.84 3.85 0.09 0.10 0.93 0.42
Isoleucine 3.97 4.13 4.04 4.06 0.08 0.20 0.85 1.00
Leucine 6.83 7.16 6.98 7.02 0.14 0.11 0.85 0.79
Lysine 7.11 7.16 7.11 7.13 0.14 0.16 0.92 0.66
Methionine 2.26 2.33 2.25 2.33 0.04 0.23 0.17 0.59
Phenylalanine 3.40 3.70 3.53 3.57 0.08 0.01 0.69 0.55
Threonine 3.82 4.01 3.92 3.91 0.07 0.08 0.92 0.58
Tryptophan 0.86 0.91 0.88 0.89 0.01 <0.01 0.41 0.21
Valine 4.29 4.47 4.39 4.37 0.09 0.17 0.88 0.74
Alanine 4.85 5.04 4.96 4.93 0.09 0.15 0.79 0.63
Asparagine 7.51 7.90 7.74 7.68 0.15 0.08 0.76 0.54
Cysteine 0.87 0.92 0.89 0.90 0.01 0.05 0.42 0.53
Glutamate 11.69 12.26 12.00 11.95 0.23 0.09 0.88 0.52
Glycine 3.55 3.62 3.62 3.54 0.06 0.41 0.38 0.52
Proline 3.23 3.29 3.24 3.29 0.06 0.52 0.57 0.25
Serine 3.14 3.30 3.23 3.21 0.06 0.08 0.83 0.51
Tyrosine 2.52 2.71 2.60 2.63 0.06 0.03 0.67 0.65
Sulfur-containing amino acidsa 3.13 3.24 3.14 3.24 0.05 0.15 0.21 0.57
Total amino acids 78.58 82.23 80.36 80.45 1.49 0.10 0.97 0.60
  1. aSum of methionine and cysteine