Table 4.

Effects of different Chinese herb feed additive treatments on meat amino acid levels of swine (g/100 g)

	Group A	Group B	Group C	NC
Thr	3.78 ± 0.04	3.70 ± 0.08	3.68 ± 0.16	3.65 ± 0.03
Val	4.02 ± 0.04***	3.89 ± 0.13	3.96 ± 0.16	3.84 ± 0.01
Met	1.95 ± 0.14**	1.42 ± 0.06	1.96 ± 0.07*	1.37 ± 0.34
Ile	3.70 ± 0.05**	3.60 ± 0.11**	3.70 ± 0.12**	3.49 ± 0.09
Leu	6.33 ± 0.04**	6.10 ± 0.14	6.21 ± 0.17*	5.98 ± 0.07
Lys	6.96 ± 0.06	6.72 ± 0.19	6.92 ± 0.31	6.70 ± 0.11
Phe	4.25 ± 0.03**	4.00 ± 0.08	4.06 ± 0.25	4.00 ± 0.08
Tyr	2.66 ± 0.01	2.54 ± 0.11	2.54 ± 0.01	2.42 ± 0.11
Cys	0.61 ± 0.05	0.62 ± 0.08	0.65 ± 0.04	0.62 ± 0.01
Asp	7.56 ± 0.12***	7.34 ± 0.20	7.40 ± 0.19	7.27 ± 0.10
Glu	12.56 ± 0.10**	12.20 ± 0.38	12.20 ± 0.29	12.02 ± 0.03
Gly	3.48 ± 0.06***	3.34 ± 0.10	3.53 ± 0.10	3.30 ± 0.05
Ala	4.52 ± 0.04**	4.40 ± 0.08	4.45 ± 0.18	4.32 ± 0.04
Arg	5.10 ± 0.05***	4.96 ± 0.14	5.06 ± 0.08	4.92 ± 0.052
His	3.67 ± 0.06	3.52 ± 0.16**	3.60 ± 0.32	3.48 ± 0.17
Ser	3.09 ± 0.07	2.96 ± 0.06	2.98 ± 0.06	2.94 ± 0.04
Pro	3.08 ± 0.05*	2.90 ± 0.09	3.07 ± 0.04**	2.84 ± 0.03
Total amino acids (TAA)	77.32 ± 0.98**	74.23 ± 1.88*	76.06 ± 2.02*	73.18 ± 1.328
TAA compared with NC	+5.67%	+1.44%	+3.94%
Essential amino acids (EAA)	30.10 ± 0.39	29.44 ± 0.674	30.48 ± 1.15	29.04 ± 0.76
EAA compared with NC	+6.75%	+1.38%	+4.99%
EAA/TAA	0.4009	0.3965	0.4008	0.3968
EAA/NEAA	0.6691	0.6571	0.6689	0.6578
Aromatic amino acid (AAA)	6.90 ± 0.35	6.54 ± 0.35	6.70 ± 0.26	6.42 ± 0.19
AAA compared with NC	+7.47%	+1.87%	+4.20%
Delicious amino acid (DAA)	33.22 ± 0.36	32.24 ± 0.90	32.64 ± 0.42	31.82 ± 0.18
DAA compared with NC	+4.40%	+1.32%	+2.54%

^* P < .05.

^** P < .01.

^*** P < .001.