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

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)

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