Indigenous Subarctic Food Systems in Transition: Amino Acid Composition (Including Tryptophan) in Wild-Harvested and Processed Meats

Table 5

AA Composition of Protein in Processed and Wild Meats.

Amino Acid (g•100g^−1 protein)	Processed Meat; (Total n=15)					Wild Meat; (Total n=25)
	Klik Light	Sub Meat	Chicken	Hot Dog	Meatballs	Pike	Whitefish	Moose	Mallard	Goose
Tryptophan	1.27±0.18	1.03±0.08	1.27±0.05	1.04±0.19	1.18±0.04	0.92±0.04	0.98±0.07	1.12±0.17	1.26±0.06	1.27±0.16
Tyrosine	4.37±0.36	3.86±0.80	4.04±0.38	3.90±0.38	4.03±0.67	3.34 ±0.09	3.45± 0.09	3.69±0.09	3.75±0.24	3.82±0.45
Phenylalanine	3.84±0.25	3.51±0.14	4.00±0.26	3.70±0.07	4.30±0.15	4.40±0.17	4.35± 0.27	4.38±0.17	4.61±0.21	4.04±0.28
Valine	6.14±0.48	5.60±0.93	5.69±0.46	5.47±0.46	5.82±1.02	4.96±0.12	5.01±0.15	4.94±0.12	5.20±0.35	5.44± 0.60
Isoleucine	4.50±0.14	4.45±0.50	4.63±0.15	4.12±0.13	4.84±0.43	4.38±0.12	4.40±0.15	4.56±0.18	4.67±0.18	4.74±0.27
Leucine	8.02±0.22	7.46±0.78	7.60±0.21	7.25±0.09	7.96±0.73	7.45±0.11	7.33±0.24	7.89±0.15	8.12±0.36	8.05±0.50
Trp:LNAA	1:21	1:24	1:20	1:24	1:23	1:27	1:25	1:23	1:21	1:21
Histidine	3.40 ±0.35	2.77±0.68	3.35±0.42	3.23±0.67	3.14±0.77	2.05±0.04	2.18±0.08	2.50±0.10	2.55±0.23	2.80±0.42
Methionine	1.06 ±0.04	1.48±0.54	1.11±0.09	0.94±0.03	1.28±0.19	2.74±0.82	3.12±0.06	2.77±0.11	1.24±0.19	1.40±0.63
Lysine	5.75 ±0.95	5.59±0.61	5.69±0.70	6.56±0.21	6.72±0.31	9.54±0.63	9.56±0.89	9.21±0.53	8.92±0.68	7.44±1.17
Aspartic Acid	11.24 ±1.40	9.18±1.97	11.33±1.27	11.40±2.71	10.50±2.59	9.23±0.17	8.90±0.24	8.33±0.15	8.35±0.71	8.97±1.16
Glutamic Acid	14.50±5.40	11.92±2.21	13.23±1.70	19.69±4.68	11.04±2.01	13.32±0.22	12.97±0.70	14.03±0.33	13.27±1.10	14.21±1.68
Hydroxyproline	0.42±0.06	1.06±0.11	0.32±0.06	1.71±0.65	0.54±0.21	0.33±0.11	0.30±0.15	0.21±0.25	0.10±0.03	0.13±0.09
Serine	5.62±0.53	4.46±1.40	5.85±0.67	5.52±1.29	5.32±1.23	3.76±0.06	3.64±0.06	3.67±0.05	3.71±0.32	3.83±0.66
Glycine	5.07±0.52	5.21±1.16	4.73±0.60	6.45±1.56	4.88±1.25	3.80±0.31	3.86±0.41	3.32±0.40	3.44±0.28	3.54±0.51
Arginine	8.48±0.89	7.43±1.84	8.70±0.96	8.57±2.01	8.11±1.80	5.71±0.21	5.85±0.09	6.32±0.16	6.26±0.51	6.62±0.77
Threonine	5.33±0.55	4.53±1.29	5.10±0.64	5.20±1.09	5.02±1.33	3.92±0.10	4.17±0.14	4.21±0.13	4.32±0.35	4.51±0.68
Alanine	6.16±0.65	5.60±1.24	5.74±0.76	6.28±1.10	5.72±1.37	4.82±0.13	4.84±0.06	4.67±0.12	4.97±0.40	5.19±0.73
Proline	4.94±0.55	4.95±1.02	5.10±0.60	5.90±1.19	4.67±0.94	2.96±0.16	2.98±0.18	3.31±0.15	3.20±0.23	3.36±0.44
Alpha-Aminobutyric Acid	0.03±0.01	0.03±0.02	0.03±0.01	0.06±0.01	0.02±0.01	0.01±0.00	0.01±0.00	0.01±0.00	0.02±0.01	0.02±0.01

a. Means ± SE of 3 samples for each Processed Meat Type
b. Means ± SE of 5 samples for each Wild Meat Type