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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.