Table 5.
Effects of different dietary starch sources on the free amino acid profile of the longissimus thoracis muscle of finishing pigs (mg/100 g)
| Items | Treatment | P-valuec | ||||
|---|---|---|---|---|---|---|
| TS | CS | PS | ANOVA | Linear | Quadratic | |
| Aspartate | 3.24 ± 0.29b | 4.14 ± 0.49b | 6.90 ± 0.91a | 0.001 | < 0.001 | 0.001 |
| Serine | 35.85 ± 2.41 | 34.94 ± 1.05 | 36.78 ± 1.92 | 0.788 | 0.724 | 0.788 |
| Glutamate | 84.43 ± 4.68 | 88.30 ± 5.84 | 76.04 ± 3.66 | 0.207 | 0.239 | 0.207 |
| Glycine | 134.26 ± 2.22b | 141.37 ± 4.85b | 158.28 ± 5.53a | 0.003 | 0.001 | 0.003 |
| Alanine | 340.53 ± 6.36b | 350.86 ± 5.63ab | 361.49 ± 6.68a | 0.048 | 0.024 | 0.082 |
| Tyrosine | 41.47 ± 1.91 | 45.65 ± 1.72 | 45.28 ± 2.93 | 0.366 | 0.242 | 0.366 |
| Cysteine | 4.03 ± 0.15 | 4.03 ± 0.23 | 4.19 ± 0.19 | 0.797 | 0.553 | 0.797 |
| Proline | 40.53 ± 1.47 | 45.20 ± 3.89 | 39.64 ± 1.57 | 0.279 | 0.814 | 0.279 |
| Asparagine | 12.06 ± 0.48 | 12.09 ± 0.55 | 12.47 ± 0.68 | 0.857 | 0.612 | 0.857 |
| Glutamine | 155.29 ± 11.27 | 143.67 ± 11.24 | 166.84 ± 15.05 | 0.446 | 0.527 | 0.446 |
| Valine | 56.40 ± 2.46 | 55.22 ± 3.02 | 54.90 ± 2.82 | 0.922 | 0.700 | 0.922 |
| Threonine | 37.41 ± 1.90 | 38.41 ± 2.44 | 37.09 ± 1.81 | 0.895 | 0.913 | 0.895 |
| Methionine | 25.22 ± 1.34 | 25.03 ± 0.89 | 23.78 ± 2.07 | 0.768 | 0.499 | 0.768 |
| Isoleucine | 31.00 ± 1.33 | 31.33 ± 1.74 | 30.95 ± 2.12 | 0.986 | 0.984 | 0.986 |
| Leucine | 72.97 ± 4.37 | 70.20 ± 2.13 | 70.24 ± 3.99 | 0.827 | 0.592 | 0.827 |
| Phenylalanine | 44.51 ± 2.06 | 47.75 ± 1.96 | 48.80 ± 2.46 | 0.363 | 0.168 | 0.363 |
| Lysine | 66.66 ± 4.66 | 58.48 ± 4.07 | 70.12 ± 6.85 | 0.304 | 0.659 | 0.304 |
| Histidine | 25.13 ± 1.11 | 26.80 ± 1.67 | 24.10 ± 1.15 | 0.370 | 0.599 | 0.370 |
| Arginine | 15.82 ± 2.51 | 13.52 ± 1.09 | 13.97 ± 2.02 | 0.662 | 0.488 | 0.662 |
| Tryptophan | 162.12 ± 5.70 | 159.43 ± 11.77 | 157.02 ± 11.63 | 0.938 | 0.718 | 0.938 |
| FAA | 648.43 ± 6.67b | 678.07 ± 10.90ab | 696.77 ± 14.02a | 0.017 | 0.004 | 0.017 |
| TAA | 1388.90 ± 19.58 | 1396.43 ± 15.56 | 1438.87 ± 22.17 | 0.165 | 0.078 | 0.167 |
Values are mean ± SEM, n = 8
a,bMeans in the same row with different superscripts differ (P < 0.05)
Abbreviations: TS, tapioca starch; CS, corn starch; PS, pea starch; FAA, flavor amino acid; TAA, total amino acid
cThe P values indicate the effects of different dietary starch sources with different amylose/amylopectin ratios by one-way ANOVA and polynomial contrasts- linear and quadratic analyses, respectively