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

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
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
  1. 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