Table 6 Amino acids release (mg g⁻¹ diet h⁻¹) during the gastric, intestinal, and total in vitro digestion.

Diet	Fish enzymes	Acid digestion	Alkaline digestion	Total digestion
Control	Active	18.7 ± 0.06	27.3 ± 0.29 ^c	46.1 ± 0.36^c
Control	Inactive	14.9 ± 0.09	24.3 ± 0.13 ^A	39.2 ± 0.05^AB
BSG0.1	Active	19.2 ± 0.16	27.7 ± 0.31 ^c	47.0 ± 0.15^bc
BSG0.1	Inactive	18.3 ± 0.21	11.4 ± 0.13^B	29.7 ± 0.21^BC
BSG0.2	Active	23.0 ± 0.02	31.0 ± 0.22^ab	54.0 ± 0.20^a
BSG0.2	Inactive	23.8 ± 3.5	10.4 ± 0.45^B	34.2 ± 3.00^ABC
BSG0.4	Active	18.9 ± 0.01	29.4 ± 0.07^bc	48.3 ± 0.06^bc
BSG0.4	Inactive	17.3 ± 0.17	23.9 ± 0.37^A	41.2 ± 0.20^A
BSG0.4+	Active	20.9 ± 0.3	28.3 ± 0.21^c	49.2 ± 0.53^b
BSG0.4+	Inactive	18.4 ± 0.51	9.4 ± 0.06^B	27.8 ± 0.58^C
NAT	Active	21.9 ± 0.04	32.0 ± 0.36^a	53.9 ± 0.32^a
NAT	Inactive	18.3 ± 0.12	10.3 ± 0.26^B	28.6 ± 0.13^C

Values presented as mean (n = 3) and standard deviation (SD).
Two-way ANOVA testing for the effect of the diets (control, BSG0.1, BSG0.2, BSG0.4, BSG0.4 + ; NAT) and fish enzymes (active and inactive): *p < 0.05; **p < 0.01; ***p < 0.001; n.s.: not significant. If the interaction was significant, one-way ANOVA was performed testing the effect of the diets during digestion with active (lower letters) or inactive fish enzymes (upper letters).

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