Table 5. Free amino acid composition (% of free amino acids) in porcine longissimus dorsi muscles fed with probiotics.
| Free amino acid | CON (n=40) | PRO (n=40) |
|---|---|---|
| Glycine | 1.14±0.15 | 1.32±0.21 |
| Alanine | 13.25±0.45 | 14.49±0.50 |
| Serine | 3.72±0.16 | 3.27±0.15* |
| Proline | 3.03±0.11 | 3.08±0.16 |
| Valine | 4.17±0.18 | 4.67±0.21 |
| Threonine | 3.66±0.12 | 3.47±0.13 |
| Leucine | 6.06±0.36 | 6.11±0.38 |
| Isoleucine | 2.14±0.20 | 2.15±0.20 |
| Aspartic acid | 1.06±0.67 | 1.03±0.07 |
| Lysine | 4.95±0.22 | 4.03±0.15* |
| Glutamic acid | 7.09±0.31 | 6.26±0.34 |
| Methionine | 2.10±0.15 | 1.87±0.13 |
| Histidine | 2.26±0.09 | 1.93±0.07* |
| Phenylalanine | 4.62±0.31 | 4.26±0.30 |
| Arginine | 4.79±0.23 | 3.88±0.16* |
| Tyrosine | 4.49±0.19 | 4.21±0.18 |
| Cysteine | 0.61±0.02 | 0.61±0.02 |
| Flavor | ||
| Umami1) | 8.15±0.67 | 7.29±0.59 |
| Sweet2) | 23.06±0.83 | 23.09±0.94 |
| Bitter3) | 26.13±0.25 | 24.88±0.26* |
1) Aspartic acid+glutamic acid.
2) Serine+glycine+alanine+lysine.
3) Valine+methionine+isoleucine+leucine+phenylalanine+histidine+arginine.
Mean values are presented as the mean±SE.
* p<0.05, values in the same row are significantly different.
CON, control (no addition probiotics); PRO, fed with probiotics.