Table 2.

Mean concentrations (mg·100 g⁻¹ wet weight) of free amino acids and sugars of Longissimus dorsi from Saanen goat and cross Suffolk lamb.

Water-soluble Precursors	Raw		P1	Cooked		P 1	Standard Error			Remaining %
	Goat	Lamb		Goat	Lamb		Raw	Cooked		Goat	Lamb
Amino acids
Cysteine	0.06	0.12	*	0	0		0.008	0.001		0	3
Methionine	0.6	0.7	NS	0.1	0.4	NS	0.067	0.042		19	51
Leucine	12.8	11.7	NS	5.1	4.8	NS	0.28	0.22		40	41
Isoleucine	5.6	5.4	NS	2.3	2.3	NS	0.12	0.11		42	42
Serine	4.5	4.3	NS	1.9	1.8	NS	0.09	0.09		42	42
Threonine	9.7	9.8	NS	2.9	3.8	NS	0.69	0.25		30	39
Valine	9.0	8.6	*	4.1	3.4	NS	0.40	0.18		46	40
Phenylalanine	5.9	5.5	NS	2.4	2.2	NS	0.07	0.11		41	40
Aspartic acid	5.0	6.2	*	4.9	5.8	*	0.54	0.50		98	92
Glutamic acid	14.2	10.4	*	5.3	5.5	NS	1.35	0.25		37	53
Glycine	31.5	20.3	*	19.7	10.5	*	3.26	1.14		63	52
Alanine	47.8	41.9	*	30.3	25.1	*	1.19	0.68		63	60
Proline	8.0	8.8	NS	3.2	3.7	NS	0.55	0.21		40	42
Asparagine	5.7	4.9	NS	1.6	1.9	NS	0.51	0.13		28	39
Glutamine	57.5	31	*	22.7	18.3	*	8.53	1.57		39	59
Lysine	12.1	10.9	NS	3.4	3.2	NS	1.16	0.25		28	29
Histidine	9.7	8	NS	7.4	3.6	*	0.53	0.48		76	45
Tyrosine	4.4	4.7	NS	1.6	1.5	NS	0.22	0.11		37	33
Tryptophan	0.7	0.6	NS	0.3	0.2	NS	0.02	0.01		41	36
β-Alanine	2.3	2.0	NS	1.9	1.2	NS	0.13	0.09		83	58
Total	247.0	196.0	*	121.0	99.2	*	18.61	4.89		49	51
Sugars
Glucose	180	200	*	65	77	*	0.70	0.65		36	38
Mannose	32	30	NS	11.7	9.5	NS	0.04	0.01		37	32
Fructose	69	77	*	27.3	26	NS	0.03	0.02		39	34
Ribose	10	10	NS	3.2	3	NS	0.08	0.07		32	30
Maltose	13.5	11.3	*	4.8	4.2	*	0.06	0.06		35	37

¹ Probability that there is a difference between means; NS, no significant difference between means (p > 0.05); * significant at the 5% level.