Table 4: Free amino acid and total amino acid composition of BCs and EHBCs (g/100 g) and the EAA score compared with the FAO/WHO reference protein.

Free amino acid Total amino acid     Amino Acids BCs EHBCs BCs EHBCs     Lysine —     Methionine     Threonine     Arginine —     Histidine —     Isoleucine — —     Leucine —     Phenylalanine     Valine —     Tryptophan — — — —     Serine     Glutamic acid     Glycine     Proline —     Cystine     Aspartic acid     Alanine —     Tyrosine —     Total     Amino acid EAA Score     Reference protein 1a Reference protein 2b RP1c RP2d BCs EHBCs BCs EHBCs Lysine 5.80 5.25 Threonine 3.40 3.90 Valine 3.50 3.60 Isoleucine 2.80 2.90 Leucine 6.60 5.20 Phenylalanine and tyrosine 6.30 4.85 Tryptophan 1.10 0.95 — — — — Methionine and cystine 2.50 3.00 Histidine 1.90 1.65 Arginine — 2.10 — —

aSuggested profile of essential amino acid requirements for adults (FAO/WHO, 1991) [27]. bEssential amino acid requirements of the common pig (3–10 kg) according to the NRC (1998) [28]. cChemical score calculated using the FAO/WHO reference protein as the base. dChemical score calculated using the amino acid requirements as per the NRC (1998) [28].