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

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

Item	Protein source		Protein level		SEM	P
Item	Cottonseed meal	Soybean meal	12 %	14 %	SEM	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 acids^a	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

ISSN: 2049-1891