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Table 6 Effect of dietary protein source and level on relative ratios of free amino acids to lysine in the longissimus dorsi muscle standardized by the muscle entire amino acid profile of finishing gilts (90–113 kg, n = 6)

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

1.31

1.33

1.20

1.44

0.04

0.82

<0.01

0.50

Histidine

7.87

8.14

7.32

8.69

0.37

0.62

0.02

0.82

Isoleucine

0.78

0.86

0.72

0.92

0.05

0.27

0.01

0.93

Leucine

0.79

0.79

0.76

0.82

0.03

0.84

0.16

0.94

Lysine

1.00

1.00

1.00

1.00

0.00

-

-

-

Methionine

0.80

0.89

0.84

0.85

0.03

0.05

0.87

0.13

Phenylalanine

1.11

1.13

1.07

1.18

0.05

0.81

0.12

0.94

Threonine

0.82

0.90

0.82

0.90

0.04

0.21

0.19

0.68

Tryptophan

1.19

1.26

1.07

1.38

0.06

0.45

<0.01

0.61

Valine

1.13

1.06

0.99

1.20

0.05

0.36

0.01

0.17

Alanine

11.40

12.47

10.78

13.10

0.65

0.26

0.02

0.19

Cysteine

0.24

0.12

0.22

0.14

0.05

0.10

0.25

0.64

Glutamate

0.36

0.42

0.33

0.44

0.04

0.23

0.04

0.65

Glycine

3.73

4.54

3.91

4.36

0.33

0.11

0.36

0.38

Proline

1.40

1.51

1.35

1.56

0.10

0.45

0.15

0.75

Serine

1.26

1.15

1.18

1.23

0.08

0.35

0.65

0.77

Tyrosine

1.52

1.50

1.40

1.63

0.07

0.83

0.03

0.76

Sulfur-containing amino acidsa

0.64

0.67

0.67

0.65

0.03

0.49

0.72

0.36

Essential amino acids

1.61

1.65

1.52

1.74

0.06

0.58

0.01

0.86

Non-essential amino acids

2.28

2.50

2.18

2.59

0.12

0.23

0.03

0.26

Total amino acids

1.93

2.05

1.83

2.15

0.08

0.30

0.02

0.38

  1. aSum of methionine and cysteine.