Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats
Table 11
Pair-Wise Post Hoc Comparisons of Food Types.
Food Source
Dependent Variable
(I) Food Type
(J) Food Type
Mean Difference (I-J)
p-value
Processed
Moisture (g•100g−1 sample)
Klik Light
Chicken Nugget
-5.743
< 0.001
Klik Light
Hot Dog
11.923
< 0.001
Klik Light
Meatballs
-6.540
< 0.001
Sub Meats
Chicken Nugget
-6.547
< 0.001
Sub Meats
Hot Dog
11.120
< 0.001
Sub Meats
Meatballs
-7.343
< 0.001
Chicken Nugget
Hot Dog
17.667
< 0.001
Hot Dog
Meatballs
-18.463
< 0.001
Fat (g•100g−1 sample)
Sub Meats
Chicken Nugget
9.133
0.006
Chicken Nugget
Meatballs
-6.740
0.001
Other (g•100g−1 sample)
Klik Light
Chicken Nugget
-4.367
0.024
Sub Meats
Chicken Nugget
-4.973
0.010
Chicken Nugget
Hot Dog
3.900
0.049
Chicken Nugget
Meatballs
4.440
0.022
Amino Acid PC-3 (6.6%)
Klik Light
Sub Meats
-1.820
0.035
Klik Light
Hot Dog
-2.632
0.003
Sub Meats
Chicken Nugget
1.996
0.019
Sub Meats
Meatballs
1.914
0.025
Chicken Nugget
Hot Dog
-2.809
0.002
Hot Dog
Meatballs
2.726
0.002
Wild
Protein (g•100g−1 sample)
Pike
Whitefish
1.722
0.031
Pike
Moose
-1.684
0.036
Pike
Mallard
-3.450
< 0.001
Pike
Goose
-4.620
< 0.001
Whitefish
Moose
-3.406
< 0.001
Whitefish
Mallard
-5.172
< 0.001
Whitefish
Goose
-6.342
< 0.001
Moose
Mallard
-1.766
0.025
Moose
Goose
-2.936
< 0.001
Moisture (g•100g−1 sample)
Pike
Mallard
6.182
< 0.001
Pike
Goose
6.428
< 0.001
Whitefish
Moose
2.118
0.033
Whitefish
Mallard
6.412
< 0.001
Whitefish
Goose
6.658
< 0.001
Moose
Mallard
4.294
< 0.001
Moose
Goose
4.540
< 0.001
Fat (g•100g−1 sample)
Pike
Whitefish
-1.482
0.027
Pike
Mallard
-2.046
0.001
Pike
Goose
-2.138
0.001
Moose
Mallard
-1.798
0.005
Moose
Goose
-1.890
0.003
Tryptophan (g•100g−1 sample)
Pike
Mallard
-0.336
< 0.001
Whitefish
Mallard
-0.280
0.001
log10 (1 + Trp [g•100g−1 sample])
Pike
Mallard
-0.039
< 0.001
Pike
Goose
-0.044
0.007
Whitefish
Mallard
-0.042
< 0.001
Whitefish
Goose
-0.047
0.003
Tryptophan:LNAA
Pike
Mallard
-0.010
0.015
Pike
Goose
-0.011
0.011
Whitefish
Goose
-0.009
0.049
Amino Acid PC-1 (62.6%)
Pike
Moose
-0.622
0.043
Pike
Mallard
-1.212
< 0.001
Pike
Goose
-1.659
< 0.001
Whitefish
Moose
-1.016
< 0.001
Whitefish
Mallard
-1.606
< 0.001
Whitefish
Goose
-2.053
< 0.001
Moose
Goose
-1.037
< 0.001
Amino Acid PC-2 (20.7%)
Pike
Goose
-0.933
0.003
Whitefish
Goose
-1.089
0.001
Moose
Goose
-0.960
0.003
Amino Acid PC-3 (6.6%)
Pike
Mallard
1.380
0.005
Pike
Goose
1.339
0.007
Whitefish
Mallard
1.136
0.029
Whitefish
Goose
1.096
0.038
a. Only variables determined to have significant differences between food-type (Tables 8 and 9) were examined in pairwise comparisons b. Based on observed means c. Bonferroni or Tamhane’s T2 post-hoc test, as appropriate for variance heterogeneity
