Journal of Animal Science and Biotechnology

Table 3 Amino acid contents (g/16 g N) and ratio between OMIU-RL and lysine in rapeseed meal samples toasted for different times^a

From: Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility

Toasting time	Indispensable amino acids										Dispensable amino acids
Toasting time	Arg	His	Ile	Leu	Lys	OMIU-RL	Phe	Thr	Val	Ratio	Ala	Asp	Glu	Gly	Ser	Tyr
0 min	5.47	2.93	4.11	7.04	6.31	6.20	4.07	4.67	5.38	0.98	4.63	7.38	17.34	5.33	4.48	3.30
20 min	5.50	2.95	4.17	7.13	6.08	5.66	4.12	4.70	5.43	0.93	4.68	7.39	17.45	5.38	4.56	3.34
40 min	5.42	2.93	4.13	7.06	5.83	5.32	4.06	4.67	5.38	0.91	4.64	7.35	17.30	5.33	4.51	3.26
60 min	5.18	2.85	4.03	6.90	5.46	4.85	3.97	4.55	5.28	0.89	4.53	7.15	16.83	5.19	4.39	3.17
80 min	5.23	2.91	4.08	6.97	5.39	4.61	4.03	4.59	5.34	0.86	4.58	7.21	17.05	5.25	4.45	3.24
100 min	5.25	3.01	4.18	7.15	5.23	4.22	4.12	4.68	5.47	0.81	4.69	7.36	17.40	5.38	4.55	3.27
120 min	5.08	2.94	4.09	6.99	4.85	3.86	4.02	4.61	5.38	0.80	4.60	7.18	17.06	5.27	4.47	3.23
SEM	0.04	0.01	0.02	0.03	0.13	0.21	0.02	0.02	0.02	0.02	0.02	0.03	0.07	0.02	0.02	0.02
P-value
Linear	<0.001	0.09	0.09	0.15	<0.001	<0.001	0.37	0.15	0.07	<0.001	0.05	0.02	0.03	0.04	0.06	0.35
Quadratic	0.72	0.24	0.23	0.24	0.74	0.32	0.29	0.17	0.17	0.92	0.14	0.30	0.16	0.16	0.12	0.16

^a Arg arginine, His histidine, Ile isoleucine, Leu leucine, Lys lysine, OMIU-RL O-methylisourea reactive lysine, Phe phenylalanine, Thr threonine, Val valine, Ratio ratio OMIU-RL to lysine, Ala alanine, Asp aspartic acid, Glu glutamic acid, Gly glycine, Ser serine, Tyr tyrosine, SEM standard error of the mean

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ISSN: 2049-1891

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