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

Table 6

Loadings of Amino Acids on Principal Components.

Amino Acid Concentration: log10 (1 + [g•100g^−1 sample])	AA PC-1 (62.6%)	AA PC-2 (20.7%)	AA PC-3 (6.6%)
Tryptophan	0.83	-0.22	-0.24
Tyrosine	0.99	-0.06	-0.09
Valine	0.98	-0.08	-0.03
Isoleucine	0.92	-0.36	0.00
Leucine	0.93	-0.33	0.01
Histidine	0.89	0.32	-0.25
Phenylalanine	0.76	-0.58	0.12
Methionine	0.22	-0.73	0.50
Lysine	0.60	-0.70	0.31
Aspartic Acid	0.93	0.13	0.07
Glutamic Acid	0.84	-0.04	0.35
OH-Pro	-0.27	0.70	0.62
Serine	0.76	0.51	-0.23
Glycine	0.57	0.67	0.39
Arginine	0.97	0.12	-0.11
Threonine	0.97	0.12	-0.11
Alanine	0.97	0.17	0.05
Proline	0.56	0.78	0.04
Alpha-Aminobutyric Acid	0.32	0.55	0.16