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Table 5 Effect of dietary crude protein source and level on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts (90–113 kg, n = 6), μg/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 19.36 18.50 18.76 19.10 0.85 0.50 0.79 0.70
Histidine 84.49 84.66 84.69 84.46 1.43 0.93 0.91 0.79
Isoleucine 8.94 9.30 8.80 9.44 0.43 0.57 0.31 0.44
Leucine 15.70 15.03 16.07 14.67 0.52 0.71 0.09 0.24
Lysine 20.76 19.51 21.93 18.34 0.93 0.38 0.02 0.28
Methionine 5.26 5.51 5.73 5.05 0.18 0.34 0.02 0.44
Phenylalanine 10.94 11.03 11.33 10.64 0.28 0.84 0.11 0.48
Threonine 9.24 9.56 9.81 8.99 0.51 0.67 0.27 0.32
Tryptophan 2.92 3.02 2.82 3.12 0.12 0.58 0.09 0.48
Valine 14.05 12.36 13.15 13.26 0.49 0.03 0.88 <0.01
Alanine 158.09 165.34 161.15 162.48 6.40 0.42 0.89 0.21
Asparagine 5.37 5.13 5.58 4.92 0.31 0.59 0.15 0.35
Cysteine 0.61 0.29 0.58 0.33 0.12 0.08 0.12 0.53
γ-aminobutyric acid 0.36 0.36 0.37 0.36 0.01 0.99 0.50 0.66
Glutamate 12.11 13.63 12.31 13.43 1.03 0.31 0.45 0.82
Glutamine 92.04 83.21 100.73 74.53 10.01 0.52 0.08 0.56
Glycine 38.21 43.12 42.79 38.55 2.42 0.17 0.23 0.34
Proline 13.06 12.93 13.19 12.80 0.43 0.84 0.53 0.41
Serine 11.56 10.02 11.62 9.95 0.60 0.09 0.07 0.27
Tyrosine 11.11 10.77 10.97 10.90 0.46 0.62 0.95 0.70
Sulfur-containing amino acidsa 5.87 5.80 6.30 5.37 0.23 0.84 0.01 0.78
Total amino acids 534.21 533.49 552.39 515.31 13.23 0.84 0.01 0.78
  1. aSum of methionine and cysteine