Table 7.
Effects of fermented complete feed on meat amino acid content in longissimus dorsi muscle of finishing pigs (mg/g).
| Amino acids | CN | FCF | P -value |
|---|---|---|---|
| Asp | 2.04, 0.07 | 2.14, 0.14 | 0.851 |
| Glu | 3.53, 0.11 | 3.94, 0.32 | 0.035 |
| Cys | 0.45, 0.02 | 0.47, 0.01 | 0.115 |
| Ser | 0.81, 0.02 | 0.89, 0.05 | 0.403 |
| Gly | 0.89, 0.04 | 0.90, 0.02 | 0.816 |
| His | 1.32, 0.04 | 1.39, 0.06 | 0.410 |
| Arg | 1.50, 0.03 | 1.60, 0.09 | 0.254 |
| Thr | 0.94, 0.02 | 1.02, 0.06 | 0.265 |
| Ala | 1.13, 0.03 | 1.21, 0.06 | 0.484 |
| Pro | 0.82, 0.03 | 0.86, 0.03 | 0.726 |
| Tyr | 0.84, 0.01 | 0.94, 0.05 | 0.541 |
| Val | 1.12, 0.03 | 1.18, 0.06 | 0.321 |
| Met | 0.94, 0.03 | 1.02, 0.06 | 0.587 |
| Ile | 0.87, 0.04 | 0.92, 0.09 | 0.306 |
| Leu | 1.58, 0.05 | 1.69, 0.14 | 0.124 |
| Phe | 0.68, 0.03 | 0.71, 0.08 | 0.166 |
| Lys | 1.74, 0.06 | 1.86, 0.17 | 0.024 |
| EAA | 7.93, 0.26 | 8.19, 0.66 | 0.656 |
| FAA | 7.59, 0.19 | 8.16, 0.53 | 0.381 |
| TAA | 21.26, 0.53 | 22.50, 1.47 | 0.135 |
Values are expressed as means ± SE, n = 10. CN, control group (pigs received a basal diet); FCF, fermented complete feed group (pigs received fermented complete feed); EAA, essential amino acid; DAA, delicious amino acid; TAA, total amino acid.