. 2015 Apr 8;6(1):13. doi: 10.1186/s40104-015-0015-2

Table 3.

In vitro AA digestibility (%) of RSC fermented by A. niger , as-DM basis ¹

Items	RSC (Control) ²	FRSC ³	SEM ⁴
Ala	62.46^b	68.15^a	1.44
Arg*	73.96^b	79.52^a	1.36
Asp	69.03	70.39	0.54
Cys	71.68^b	76.83^a	1.30
Glu	75.60	78.28	0.76
Gly	62.40^b	65.79^a	0.91
His*	66.47^b	70.19^a	1.99
Ile*	66.19	63.60	1.03
Leu*	61.22	66.38	1.56
Lys*	71.20^b	78.61^a	1.70
Met*	76.42^b	82.24^a	1.43
Phe*	66.14	69.16	2.80
Pro	56.58^b	64.01^a	1.76
Ser	59.45^b	65.87^a	1.62
Thr*	59.89	63.95	1.22
Tyr	58.97^b	63.75^a	1.28
Val*	65.06	67.26	1.00
Total AA	67.14^b	71.08^a	1.09
Essential AA	64.90^b	69.24^a	1.20

¹Values are means of three replicates per treatment. Means in a row without common superscript differ significantly (P <0.05).

²RSC = rapeseed cake.

³FRSC = fermented rapeseed cake.

⁴SEM = Standard error of the mean.

^*The amino acid is an essential amino acid.