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

Table 7

1-Way ANOVAs Comparing Wild and Processed Meat.

Dependent Variable	F value	p value	Observed Power
Protein (g•100g^−1 sample)	62.38	< 0.005	1.00
Moisture (g•100g^−1 sample)	44.25	< 0.005	1.00
Fat (g•100g^−1 sample)	55.56	< 0.005	1.00
Other (g•100g^−1 sample)	137.50	< 0.005	1.00
Tryptophan (g•100g^−1 sample)	17.43	< 0.005	0.98
log10 (1 + Trp [g•100g^−1 sample])	17.75	< 0.005	0.98
Tryptophan:LNAA	0.76	0.39	0.14
Amino Acid PC-1 (62.6%)	19.46	< 0.005	0.99
Amino Acid PC-2 (20.7%)	42.32	< 0.005	1.00
Amino Acid PC-3 (6.6%)	1.82	0.19	0.26

a. Other = carbohydrate, ash, sodium and preservatives not determined