TABLE 3.

The amino acid content in different parts of Du‐Ba binary hybrid pig muscle (g/kg)

Amino acid (AA)	Longissimus dorsi	Rib muscle	Tendon meat
Non‐essential amino acids
1Asp	16.95 ± 1.56a	7.25 ± 0.75b	5.10 ± 0.45c
Ser	6.45 ± 0.57a	5.95 ± 071b	5.50 ± 0.46bc
1Glu	20.64 ± 1.85a	21.48 ± 1.97a	17.87 ± 1.62b
1Ala	9.54 ± 1.02	10.08 ± 1.11	10.02 ± 1.20
Semi‐essential amino acids
Cys	4.42 ± 0.39ba	2.24 ± 0.15b	2.45 ± 0.32b
Arg	13.75 ± 1.31	12.33 ± 1.21	13.17 ± 1.32
Tyr	5.94 ± 5.24	5.94 ± 5.21	5.92 ± 5.62
1Gly	7.48 ± 0.65	7.74 ± 0.71	8.44 ± 0.72
1Pro	18.69 ± 1.89c	42.56 ± 4.20b	53.99 ± 5.12a
Essential amino acid (EAA)
His	12.20 ± 1.15a	4.69 ± 0.36b	4.40 ± 0.41b
Lys	16.72 ± 1.59a	14.88 ± 1.12b	14.57 ± 1.23b
Met	4.83 ± 0.41	4.51 ± 0.38	4.77 ± 0.42
Thr	8.31 ± 0.78	8.56 ± 0.76	8.00 ± 0.82
Val	9.73 ± 0.92	10.30 ± 0.95	10.19 ± 1.20
Ile	8.89 ± 0.85	9.12 ± 0.88	8.84 ± 0.79
Leu	14.02 ± 1.32	14.57 ± 1.42	14.32 ± 1.32
Phe	7.16 ± 0.63	7.20 ± 0.71	7.23 ± 0.65
Total AA	185.72 ± 20.14	189.40 ± 20.31	194.78 ± 21.02
Total EAA	81.86 ± 6.75	73.83 ± 6.04	72.32 ± 6.14
Total flavour AA	58.82 ± 4.53a	48.80 ± 2.34b	44.58 ± 1.12c
EAA/TAA	44.08 ± 3.35	38.98 ± 2.97	37.13 ± 2.92
Glu/total AA (%)	11.11 ± 0.92	11.34 ± 0.97	9.17 ± 0.77
Flavor AA/total AA (%)	31.67 ± 2.25	25.77 ± 1.11	22.89 ± 0.53

“¹” was flavour amino acid; “^a,b,c” indicate a significant difference (p < 0.05).