. 2023 Jun 21;101:skad208. doi: 10.1093/jas/skad208

Table 6.

Standardized ileal digestibility of crude protein and amino acids (AA) in 11 sources of bakery meal¹

Item	Bakery meal											Mean	SD	Diet²
Item	A	B	C	D	E	F	G	H	I	J	K	Mean	SD	SEM	P-value
Observation, n	18	20	20	19	18	17	17	21	19	19	21	—	—	—	—
Crude protein	69.7^cd	82.1^a	80.8^ab	70.6^cd	77.4^abc	71.7^bcd	83.7^a	84.5^a	57.9^e	64.2^de	79.9^ab	74.79	8.63	3.47	<0.001
Indispensable AA
Arg	78.7^cd	88.1^a	85.6^abc	84.8^abc	87.0^ab	79.3^bcd	88.0^a	87.6^a	76.0^d	74.4^d	87.0^ab	83.32	5.17	2.64	<0.001
His	71.1^de	82.1^ab	76.8^abcd	76.5^bcd	79.1^abc	73.3^cd	83.0^a	82.6^ab	63.5^f	66.5^ef	80.9^ab	75.95	6.66	1.44	<0.001
Ile	67.2^cd	81.0^a	76.6^ab	71.2^bc	75.2^ab	71.6^bc	82.1^a	81.3^a	57.8^e	60.7^de	77.0^ab	72.87	8.19	1.59	<0.001
Leu	72.2^c	83.6^a	79.2^abc	76.0^bc	79.7^ab	75.6^bc	85.5^a	84.8^a	61.4^d	61.3^d	80.7^ab	76.38	8.44	1.52	<0.001
Lys	48.2^cde	53.2^bcde	63.5^ab	53.9^bcde	61.1^abcd	58.0^abcd	61.9^abc	63.3^ab	43.2^e	48.2^de	67.2^a	56.53	7.70	4.25	<0.001
Met	75.2^de	82.0^abc	78.2^bcde	77.1^cde	80.3^abcd	73.8^e	84.3^a	83.9^ab	64.2^f	62.3^f	82.0^abc	76.66	7.45	1.25	<0.001
Phe	72.9^cd	84.2^a	80.1^ab	76.6^bc	79.4^ab	75.7^bc	85.9^a	85.6^a	65.1^e	66.5^de	80.6^ab	77.51	7.08	1.34	<0.001
Thr	59.3^cd	76.3^a	72.0^ab	64.2^bcd	72.0^ab	64.6^bc	77.5^a	76.9^a	53.1^d	56.0^cd	75.8^a	67.97	8.94	2.74	<0.001
Trp	74.7^bcd	85.2^a	73.9^cd	74.4^bcd	74.4^bcd	74.2^bcd	84.6^ab	86.5^a	53.7^e	66.9^d	79.7^abc	75.30	9.33	3.12	<0.001
Val	65.6^cd	78.5^ab	74.9^abc	69.7^bc	73.9^abc	69.2^bc	79.6^a	79.3^a	56.7^d	57.3^d	76.2^ab	70.99	8.22	2.05	<0.001
Mean	68.1^de	80.0^ab	77.3^abc	72.9^bcd	76.8^abc	72.0^cd	81.8^a	81.5^a	60.4^f	61.5^ef	78.7^abc	73.72	7.58	1.60	<0.001
Dispensable AA
Ala	62.1^cd	74.8^ab	72.5^ab	68.3^abc	73.0^ab	66.1^bcd	77.7^a	77.2^a	56.5^d	56.9^d	75.9^ab	69.19	7.82	2.14	<0.001
Asp	59.2^d	72.7^ab	70.7^abc	65.3^bcd	71.2^abc	63.5^cd	75.1^a	72.8^ab	50.0^e	56.4^de	73.1^ab	66.36	8.20	1.93	<0.001
Cys	66.4^b	78.0^a	69.7^ab	69.8^ab	71.6^ab	70.3^ab	79.7^a	78.8^a	42.9^c	52.3^c	69.7^ab	68.11	11.24	2.56	<0.001
Glu	82.5^b	90.0^a	86.6^ab	84.3^b	84.2^b	83.9^b	90.8^a	91.1^a	68.3^d	74.5^c	84.9^b	83.73	6.91	0.99	<0.001
Gly	65.7^bcd	81.3^ab	81.3^ab	64.2^bcde	79.1^abc	61.0^cde	81.7^ab	87.2^a	45.6^e	58.3^de	79.7^abc	71.37	13.08	6.19	<0.001
Pro	100.7^a	114.3^a	118.8^a	91.7^a	120.8^a	74.8^a	106.7^a	112.8^a	81.2^a	87.7^a	111.9^a	101.94	15.83	19.41	0.155
Ser	68.6^c	82.4^a	78.0^ab	72.2^bc	77.5^ab	74.3^bc	83.5^a	83.7^a	58.4^d	60.0^d	77.3^ab	74.16	8.75	1.70	<0.001
Tyr	66.4^e	80.2^bc	72.2^de	72.0^de	78.0^cd	66.7^e	83.0^bc	83.2^bc	86.1^ab	91.2^a	79.6^c	78.05	7.96	1.45	<0.001
Mean	77.2^bcd	88.6^a	85.5^abc	77.8^bcd	84.7^abc	75.0^cde	88.4^ab	90.5^a	64.4^e	72.0^de	83.9^abc	80.74	8.14	3.24	<0.001
Mean, all AA	73.6^de	85.0^a	82.0^ab	75.6^bcd	80.9^abcd	73.7^cde	85.6^a	86.9^a	62.4^f	67.5^ef	81.4^abc	77.70	7.86	2.25	<0.001

¹Values for standardized ileal digestibility were calculated by correcting the values for apparent ileal digestibility with corresponding values for the basal ileal endogenous losses that were determined at each experiment station.

²Effect of source of bakery meal.

^a,b,c,d,e,fMeans within a row lacking a common superscript letter are different (P < 0.05).