Table 5.

Amino acid digestibility of SPR before and after fermentation in broilers.

Item	SPR	100% SPRf	70% SPRf	P-value
Asp	64.44 ± 5.57b	86.94 ± 2.53a	87.54 ± 1.57a	0.001
Thr	48.20 ± 7.79b	86.25 ± 2.74a	86.97 ± 1.85a	<0.001
Ser	49.38 ± 7.25b	87.51 ± 2.56a	87.92 ± 1.68a	<0.001
Glu	18.17 ± 0.81b	78.84 ± 4.97a	79.20 ± 2.47a	<0.001
Gly	32.21 ± 2.12b	80.10 ± 4.58a	80.55 ± 2.91a	<0.001
Ala	44.97 ± 8.02b	87.70 ± 2.25a	87.60 ± 1.70a	<0.001
Val	52.11 ± 6.63b	89.60 ± 2.07a	89.95 ± 1.45a	<0.001
Met	83.55 ± 3.62b	98.65 ± 0.29a	99.52 ± 0.26a	<0.001
Ile	66.77 ± 4.38b	92.54 ± 1.01a	91.73 ± 1.69a	<0.001
Leu	38.44 ± 8.62b	86.41 ± 2.66a	86.30 ± 2.28a	<0.001
Tyr	61.28 ± 5.39b	92.20 ± 1.25a	92.31 ± 1.35a	<0.001
Phe	59.19 ± 5.40b	91.19 ± 1.67a	91.35 ± 1.34a	<0.001
Lys	50.91 ± 7.93b	91.90 ± 2.15a	92.43 ± 0.98a	<0.001
His	80.84 ± 2.69b	96.00 ± 1.05a	96.22 ± 0.58a	<0.001
Arg	59.84 ± 5.93b	90.18 ± 2.18a	90.87 ± 0.79a	<0.001
Pro	52.05 ± 7.50b	85.89 ± 3.87a	87.55 ± 1.98a	<0.001

SPR = sweet potato residue; SPRf = sweet potato residue (after fermentation).

Data are presented as mean ± SEM (n = 5).

^{a, b} Mean values with different small letter superscripts mean significant difference (P < 0.05).