Table 5 Differences in LTL amino acid profiles of different black goat breeds (g/100 g)

From: Integrated transcriptomic analysis unveils molecular mechanisms regulating meat quality in newly improved black goat breeds

Items

Group

SEM

P-value

GBG

NBG

FBG

Lys

1.65b

1.78a

1.81a

0.02

<0.01

Thr

0.83

0.88

0.89

0.01

0.195

Val

0.84

0.89

0.90

0.01

0.180

Met

0.13b

0.21a

0.22a

0.01

<0.01

Ile

0.81b

0.87a

0.88a

0.01

<0.01

Leu

1.33b

1.45a, b

1.47a

0.03

0.025

Tyr

0.56

0.61

0.62

0.04

0.103

Phe

0.64b

0.70a, b

0.73a

0.02

0.034

Glu

2.51

2.68

2.75

0.05

0.114

Asp

1.83

1.91

1.92

0.02

0.263

Pro

0.63

0.65

0.63

0.01

0.641

Gly

0.80

0.84

0.81

0.01

0.431

Ala

0.90b

0.97a

0.94a, b

0.01

<0.01

Arg

1.08b

1.17a, b

1.22a

0.03

0.023

His

0.80

0.83

0.84

0.02

0.554

Ser

0.71

0.76

0.74

0.01

0.164

TAA

16.08b

17.19a

17.38a

0.19

<0.01

NEAA

9.03

9.58

9.63

0.14

0.142

EAA

7.05b

7.61a, b

7.75a

0.14

0.036

EAA/TAA

0.78b

0.79a, b

0.80a

0.01

0.041

DAA

7.69b

8.21a

8.26a

0.08

<0.01

LAA

1.79b

2.00a

2.03a

0.05

0.030

FAA

4.92b

5.29a, b

5.45a

0.10

0.029

SFAA

3.88

4.10

4.01

0.05

0.233

AFAA

5.14

5.41

5.51

0.08

0.143

BCAA

2.99b

3.21a, b

3.26a

0.06

0.038

  1. NEAA non-essential amino acids, EAA essential amino acids (Lys, Met, Val, Ile, Leu, Phe, His, and Thr), TAA total amino acids, DAA flavor amino acids (Ala, Gly, Arg, Glu, Asp, and Tyr), LAA limited amino acids (Lys and Met), SFAA sweet flavor amino acids (Ala, Gly, Thr, Ser, and Pro), AFAA acid flavor amino acids (Phe, Asp, Glu, and His), BCAA branched-chain amino acids (Val, Ile, and Leu), FAA functional amino acids (Glu, Leu and Arg).
  2. Different letters in the same row (e.g., a, b) indicate significant (P < 0.05) or extremely significant (P < 0.01) differences. Please refer to the p values provided in each table for detailed information. SEM, standard error of the mean.