Table 2.
Amino acid content (g/kg dry matter) and water content (%) in the hydrolysates. The high contents of proline in porcine rind and bovine hide are highlighted in bold
| g/kg | Pig | Ox | ||||
|---|---|---|---|---|---|---|
| Heart | Rectum | Rind | Hide | Heart | Diaphragm | |
| Lysine | 62.9 ± 4.537 | 49.2 ± 3.544 | 36.8 ± 2.655 | 37.6 ± 2.7 | 67.2 ± 4.845 | 59.6 ± 4.300 |
| Methionine | 15.5 ± 1.33 | 12.2 ± 1.04 | 6.91 ± 0.592 | 7.7 ± 0.7 | 15.7 ± 1.34 | 15.2 ± 1.30 |
| Cystine | 6.52 ± 0.548 | 6.62 ± 0.557 | 1.49 ± 0.125 | 0.6 ± 0.05 | 6.88 ± 0.579 | 5.12 ± 0.431 |
| Threonine | 29.8 ± 2.25 | 25.3 ± 1.92 | 17.4 ± 1.32 | 18.3 ± 1.4 | 35.0 ± 2.65 | 27.8 ± 2.11 |
| Prolinea | 37.3 | 59 | 124 | 139 | 41.2 | 52.9 |
| Valine | 38.3 ± 2.76 | 30.4 ± 2.19 | 23.2 ± 1.67 | 22.9 ± 1.7 | 38.0 ± 2.74 | 32.2 ± 2.32 |
| Water, % | 4.8 ± 0.1 | 3.7 ± 0.1 | 4.2 ± 0.1 | 7.1 ± 0.2 | 4.6 ± 0.1 | 4.1 ± 0.1 |
The analysis for proline is not accredited and the uncertainty levels is not given.