TABLE 7.

Effects of different levels of dietary CGA supplementation on the content of hydrolyzed amino acids in BF muscle of finishing pigs (μg/100 mg).

Items	Control	0.02%	0.04%	0.08%	P-value
Essential amino acids
Arg	4.70 ± 0.05c	5.08 ± 0.10b	5.49 ± 0.10a	4.58 ± 0.07c	<0.01
His	3.49 ± 0.10b	3.58 ± 0.07ab	3.89 ± 0.19a	3.50 ± 0.07b	0.07
Ile	3.42 ± 0.06b	3.61 ± 0.06ab	3.77 ± 0.13a	3.37 ± 0.05b	<0.01
Leu	6.18 ± 0.08bc	6.47 ± 0.09ab	6.55 ± 0.16a	6.13 ± 0.06c	0.01
Lys	6.98 ± 0.10b	7.47 ± 0.15a	7.62 ± 0.25a	6.71 ± 0.09b	<0.01
Met	2.12 ± 0.08a	1.88 ± 0.03b	2.04 ± 0.09ab	2.06 ± 0.06ab	0.09
Phe	2.31 ± 0.03b	2.61 ± 0.08a	2.65 ± 0.09a	2.26 ± 0.04b	<0.01
Thr	3.81 ± 0.05b	3.96 ± 0.06ab	4.16 ± 0.14a	3.75 ± 0.04b	<0.01
Val	3.93 ± 0.10b	4.10 ± 0.08ab	4.38 ± 0.18a	4.04 ± 0.05b	0.04
EAA1	36.93 ± 0.61bc	38.75 ± 0.57ab	40.55 ± 1.20a	36.41 ± 0.41c	<0.01
Non-essential amino acids
Ala	4.64 ± 0.10b	5.02 ± 0.12a	5.11 ± 0.15a	4.68 ± 0.08b	<0.01
Asp	7.31 ± 0.12b	7.67 ± 0.13ab	8.06 ± 0.28a	7.23 ± 0.06b	<0.01
Cys	0.72 ± 0.04b	0.93 ± 0.08a	0.86 ± 0.07ab	0.89 ± 0.06ab	0.13
Glu	11.00 ± 0.16b	11.74 ± 0.23a	12.04 ± 0.34a	10.91 ± 0.09b	<0.01
Gly	3.60 ± 0.04b	3.89 ± 0.09a	3.76 ± 0.03ab	3.62 ± 0.09b	0.01
Ser	2.15 ± 0.05b	3.32 ± 0.05ab	3.48 ± 0.10a	3.13 ± 0.03b	<0.01
Tyr	2.29 ± 0.03a	2.23 ± 0.04a	2.26 ± 0.05a	2.10 ± 0.04b	<0.01
FAA2	31.25 ± 0.44b	33.41 ± 0.50a	34.47 ± 0.85a	31.03 ± 0.33b	<0.01
NEAA3	32.72 ± 0.47b	34.80 ± 0.53a	35.57 ± 0.95a	32.57 ± 0.32b	<0.01
TAA4	69.95 ± 1.07b	73.55 ± 1.07a	76.13 ± 2.14a	68.98 ± 0.70b	<0.01

¹EAA, essential amino acids = Arg + His + Ile + Leu + Lys + Met + Phe + Thr + Val.

²FAA, flavor amino acids = Glu + Asp + Ala + Arg + Gly.

³NEAA, non-essential amino acids = Ala + Asp + Cys + Glu + Gly + Ser + Tyr.

⁴TAA, total amino acids.

^a,b,cValues in the same row with different superscript letters are significantly different at P < 0.05.