Table 4.
Standardized amino acid digestibility of different sources of protein ingredients
| Amino acid, % | Ingredient1 | SEM2 | ||
|---|---|---|---|---|
| CM | CLH | CH | ||
| Indispensable amino acid | ||||
| Arginine | 90.7 | 90.4 | 91.8 | 1.21 |
| Histidine | 84.1 | 81.1 | 84.4 | 2.88 |
| Isoleucine | 86.8 | 88.8 | 88.4 | 1.49 |
| Leucine | 87.3 | 89.3 | 89.0 | 1.38 |
| Lysine | 85.4 | 86.0 | 87.9 | 1.71 |
| Methionine | 89.6 | 90.3 | 90.2 | 1.05 |
| Phenylalanine | 86.7 | 86.2 | 87.6 | 1.53 |
| Threonine | 82.5 | 84.7 | 85.7 | 1.87 |
| Tryptophan | 94.1 | 93.9 | 94.2 | 1.03 |
| Valine | 85.0 | 87.4 | 85.2 | 1.57 |
| Selected dispensable amino acid | ||||
| Cysteine | 67.6a | 47.9b | 63.6ab | 4.92 |
| Tyrosine | 84.8b | 87.7ab | 93.5a | 1.70 |
1CM: chicken meal; CLH: chicken liver and heart hydrolysate; CH: chicken hydrolysate.
2Standard error of the mean.
a,bMeans in the same row with different superscript letters are different (P < 0.05).