. 2020 Feb 4;10(2):232. doi: 10.3390/biom10020232

Table 3.

Amino-acid scores and index of sea bass fillet and by-products.

EAA	Fillet	Skin	Guts	Gills	Liver	Head	Fish Bone
Histidine	148^bc	147^b	n.d.^a	174^bcd	154^bc	198^cd	217^d
SEM	9	12	-	19	5	8	6
Threonine	255^de	235^cde	81^a	323^e	186^abc	181^ab	211^bcd
SEM	14	23	2	36	4	7	8
Valine	295^b	249^b	118^a	269^b	331^b	111^a	127^a
SEM	15	26	6	40	15	5	5
Methionine	140^c	69.15^b	n.d.^a	n.d.^a	71^b	81^b	87^b
SEM	6	11	-	-	4	4	4
Lysine	526^c	426^c	82^a	322^bc	265^bc	153^a	193^ab
SEM	31	54	5	34	17	9	9
Isoleucine	267^b	205^b	85^a	180^ab	238^b	119^a	137^a
SEM	13	24	5	30	12	6	6
Leucine	431^d	341^bc	129^abc	314^bcd	397^cd	99.43^a	112^ab
SEM	21	39	15	31	21	5	5
EAA index	266^c	208^bc	26^a	115^a	208^bc	128^a	147^ab
SEM	14	23	1	9	14	6	5

SEM: Standard error of the mean; n.d.: not determined; n = 10. ^a–e Means in the same row with different letters differ significantly (p < 0.05; Dunn’s or Duncan’s test). Limiting amino acids are indicated in bold letters.