Effects of Different Dietary Selenium Sources on the Meat Quality and Antioxidant Capacity of Yellow Catfish (Pelteobagrus fulvidraco)

Table 7

Effects of different dietary selenium sources on the amino acid composition (% dry matter) of yellow catfish muscles.

	Control	Na2SeO3	Se yeast	Se–SP
EAA^1
Arg	4.11 ± 0.19^b	3.49 ± 0.19^a	4.25 ± 0.11^b	4.07 ± 0.13^b
His	1.63 ± 0.07^ab	1.44 ± 0.11^a	1.77 ± 0.05^b	1.65 ± 0.05^ab
Ile	2.88 ± 0.15	2.51 ± 0.21	2.95 ± 0.06	2.79 ± 0.11
Leu	5.37 ± 0.27	4.68 ± 0.35	5.57 ± 0.12	5.31 ± 0.21
Lys	6.36 ± 0.28	5.60 ± 0.37	6.49 ± 0.18	6.14 ± 0.18
Met	1.64 ± 0.12	1.56 ± 0.11	1.78 ± 0.11	1.64 ± 0.06
Phe	2.90 ± 0.14	2.42 ± 0.15	2.79 ± 0.09	2.74 ± 0.07
Thr	3.29 ± 0.15	2.89 ± 0.14	3.29 ± 0.08	2.85 ± 0.23
Val	3.17 ± 0.16^b	2.72 ± 0.17^a	3.31 ± 0.07^b	3.10 ± 0.09^ab
NEAA^2
Asp	7.08 ± 0.30^b	5.99 ± 0.36^a	6.84 ± 0.17^ab	6.36 ± 0.22^ab
Ser	3.20 ± 0.13	2.75 ± 0.18	3.13 ± 0.08	3.10 ± 0.10
Glu	10.43 ± 0.53	9.35 ± 0.6	11.33 ± 0.3	10.5 ± 0.51
Gly	3.44 ± 0.24	3.22 ± 0.18	3.88 ± 0.11	3.47 ± 0.09
Ala	4.24 ± 0.19	3.72 ± 0.2	4.2 ± 0.09	4.04 ± 0.11
(Cys)2	0.49 ± 0.04	0.48 ± 0.05	0.44 ± 0.04	0.46 ± 0.02
Tyr	2.26 ± 0.11	2.00 ± 0.19	2.43 ± 0.05	2.15 ± 0.11
Pro	1.69 ± 0.09^a	1.69 ± 0.14^a	2.11 ± 0.03^b	1.79 ± 0.13^ab
TAA^3	64.17 ± 2.98	56.51 ± 3.52	66.55 ± 1.46	62.16 ± 2.00

Values are expressed as the means ± SEs (n = 6); different letters represent statistically significant differences (). ¹EAA, essential amino acids. ²NEAA, nonessential amino acids. ³TAA, total amino acids.