. 2020 Dec 25;10(1):41. doi: 10.3390/foods10010041

Table 7.

Effect of ageing treatments on the release of free amino acids (mg/g protein) of lamb chops at different digestion stages of the in vitro digestion process.

	0 Min			2 Min			10 min			60 Min			120 Min			240 Min			SED ²	p-Ageing (Across Digestion Time)
	W ¹	BD ¹	p-Ageing	W	BD	p-Ageing	W	BD	p-Ageing	W	BD	p-Ageing	W	BD	p-Ageing	W	BD	p-Ageing	SED ²	p-Ageing (Across Digestion Time)
Essential amino acids
Histidine	0.36	0.46	0.252	0.35	0.41	0.202	0.37	0.40	0.481	0.42 ^a	0.60 ^b	0.021	0.38 ^a	0.57 ^b	0.001	0.73 ^a	0.87 ^b	0.034	0.06	<0.0001
Isoleucine	1.24 ^a	1.57 ^b	0.018	0.87	0.94	0.570	0.87	0.92	0.458	0.97 ^a	1.21 ^b	0.049	1.00 ^a	1.31 ^b	0.005	1.80	2.01	0.153	0.10	<0.0001
Leucine	1.01	0.98	0.907	1.49	1.60	0.574	1.51	1.59	0.507	1.77	2.18	0.075	1.89 ^a	2.49 ^b	0.005	12.13	12.75	0.591	0.50	0.150
Lysine	1.01 ^a	1.19 ^b	0.001	1.27	1.39	0.528	1.46	1.59	0.463	1.42 ^a	2.01 ^b	0.021	1.37 ^a	2.10 ^b	0.002	13.56	13.36	0.922	0.88	0.505
Methionine	0.66	0.72	0.491	0.66	0.71	0.571	0.59	0.59	0.996	0.73	0.82	0.410	0.79 ^a	0.97 ^b	0.030	1.89	2.05	0.438	0.11	0.063
Phenylalanine	1.60	2.00	0.144	1.00	1.03	0.669	0.99	1.01	0.632	1.25	1.38	0.180	1.46 ^a	1.70 ^b	0.025	10.41	10.91	0.632	0.44	0.218
Threonine	1.34	1.73	0.153	0.56	0.63	0.285	0.63	0.77	0.305	0.67 ^a	0.98 ^b	0.045	0.65 ^a	1.01 ^b	0.007	0.82 ^a	1.05 ^b	0.004	0.14	<0.0001
Tryptophan	0.24	0.30	0.238	0.53	0.55	0.424	0.55	0.56	0.704	0.63	0.68	0.125	0.67 ^a	0.75 ^b	0.011	2.55	2.58	0.898	0.11	0.372
Valine	1.01	1.27	0.087	1.16	1.26	0.518	1.23	1.29	0.532	1.32 ^a	1.70 ^b	0.038	1.36 ^a	1.85 ^b	0.005	1.92 ^a	2.34 ^b	0.028	0.14	<0.0001
Non-essential amino acids
Alanine	1.97	2.21	0.547	3.25	3.57	0.405	3.38	3.51	0.771	3.78	4.36	0.242	3.92 ^a	4.93 ^b	0.034	3.91	4.60	0.101	0.39	0.004
Arginine	1.35	1.63	0.152	1.04	1.16	0.380	1.02	1.08	0.599	1.25 ^a	1.49 ^b	0.034	1.40	1.64	0.155	20.02	20.12	0.963	0.91	0.643
Asparagine	0.45	0.59	0.124	0.46	0.53	0.227	0.52	0.55	0.585	0.82	0.82	0.768	1.24 ^a	1.73 ^a	0.004	1.46 ^a	1.84 ^b	0.008	0.11	<0.0001
Aspartic acid	0.35 ^a	0.64 ^b	0.043	0.49	0.52	0.688	0.70	0.76	0.446	0.60 ^a	1.00 ^b	0.004	0.63 ^a	1.15 ^b	0.000	0.67 ^a	1.11 ^b	0.000	0.09	<0.0001
Cysteine	0.04	0.04	0.236	0.69 ^a	0.83 ^b	0.014	0.85	0.98	0.412	0.91 ^a	1.19 ^b	0.046	0.91 ^a	1.30 ^b	0.002	1.18	1.38	0.233	0.11	<0.0001
Glutamic acid	0.93	1.16	0.354	1.13	1.24	0.534	1.25	1.17	0.630	1.36	1.59	0.139	1.47 ^a	1.81 ^b	0.007	1.36 ^a	1.69 ^b	0.044	0.16	0.005
Glutamine	3.67	4.18	0.447	2.97	3.26	0.567	2.94	3.22	0.672	3.68	4.14	0.367	3.43	4.58	0.056	3.68	4.50	0.258	0.59	0.017
Glycine	1.19	1.28	0.603	2.80	2.92	0.659	2.71	2.91	0.254	2.94	3.19	0.232	2.92 ^a	3.50 ^b	0.008	3.29	3.78	0.054	0.20	0.001
Hydroxyproline	0.11	0.11	0.847	0.04	0.05	0.302	0.04	0.04	0.580	0.06	0.05	0.218	0.05	0.06	0.094	0.05	0.06	0.067	0.01	0.051
Proline	0.50 ^a	0.71 ^b	0.045	0.42	0.45	0.534	0.47	0.51	0.468	0.50 ^a	0.65 ^b	0.031	0.60 ^a	0.85 ^b	0.007	0.50 ^a	0.67 ^b	0.014	0.06	<0.0001
Serine	1.20	1.46	0.259	1.38	1.50	0.530	1.50	1.56	0.668	1.62	2.04	0.055	1.70 ^a	2.24 ^b	0.003	1.69 ^a	2.17 ^b	0.008	0.17	<0.0001
Tyrosine	0.93	1.13	0.361	0.93	0.99	0.603	0.93	0.98	0.384	1.11	1.29	0.129	1.15 ^a	1.43 ^b	0.008	8.63	9.01	0.657	0.37	0.203
EAAs ³	8.48	10.23	0.092	7.88	8.52	0.498	8.20	8.72	0.460	9.23	11.56	0.044	9.56	12.75	0.005	45.81	47.92	0.682	2.24	0.063
% EAAs	40.43	40.65	0.895	33.53	33.39	0.874	33.56	33.73	0.877	33.46	34.55	0.484	32.98	33.57	0.569	49.51	48.53	0.258	1.15	0.790
Total AAs ³	21.17	25.36	0.211	23.48	25.54	0.458	24.51	25.99	0.547	27.82	33.37	0.052	28.99 ^a	37.96 ^b	0.003	92.25	98.84	0.499	4.59	0.014

¹ W and BD refer to wet-aged and in-bag dry-aged, respectively; ² SED is the standard error of a difference between means; ³ AAs and EAAs refer to amino acids and essential amino acids; Different superscript letters “a, b” within the same row indicate that results significantly differed from each other (p < 0.05).