Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats

AMB Express

Table 2 Effects of FHTR on amino acid composition and content of LD of Chuanzhong black goats

Items	Treatment		SEM	P-value
Items	CON	L30	SEM	P-value
EAA, g/100 g
Thr	3.55	3.59	0.04	0.624
Val	3.83	3.85	0.05	0.865
Met	2.03	2.01	0.05	0.508
Ile	3.59	3.65	0.05	0.581
Leu	6.43	6.52	0.07	0.541
Phe	3.23	3.34	0.06	0.434
Lys	7.03	7.15	0.08	0.459
NEAA, g/100 g
Asp	6.95	7.02	0.10	0.744
Ser	2.91	2.94	0.04	0.692
Glu	11.8	11.8	0.16	0.867
Gly	3.50	3.37	0.04	0.103
Ala	4.39	4.45	0.04	0.369
Cys	0.76	0.8	0.05	0.748
Tyr	2.74	2.78	0.08	0.837
His	2.01	2.37	0.12	0.133
Arg	5.09	5.13	0.04	0.706
Pro	3.10	3.03	0.03	0.206
EAA	29.69	30.11	0.35	0.504
NEAA	43.25	43.69	0.45	0.611
DAA	32.61	32.76	0.32	0.759
TAA	72.94	73.80	0.79	0.556
EAA/NEAA, %	68.65	68.92	0.31	0.567
EAA/TAA, %	40.70	40.80	0.11	0.565

CON 0% fermented herbal tea residue silage, L30 30% fermented herbal tea residue silage, EAA essential amino acid, NEAA nonessential amino acid, DAA delicious amino acid, TAA total amino acids, Thr threonine, Val valine, Met methionine, Ile isoleucine, Leu leucine, Phe phenylalanine, Lys lysine, Asp aspartic acid, Ser serine, Glu glutamic acid, Gly glycine, Ala alanine, Cys cystine, Tyr tyrosine, His histidine, Arg arginine, Pro proline, SEM standard error of means