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

Table 9

1-Way ANOVA Comparing Types of Wild Meat.

Dependent Variable	F-ratio	p-value	Observed Power
Protein (g•100g^−1 sample)	50.007	<0.001	1.000
Moisture (g•100g^−1 sample)	52.536	<0.001	1.000
Fat (g•100g^−1 sample)	10.752	<0.001	0.999
Other (g•100g^−1 sample)	1.531	0.231	0.387
Tryptophan (g•100g^−1 sample)	9.482	<0.001	0.997
log10 (1 + Trp [g•100g^−1 sample])	34.964	<0.001	1.000
Tryptophan:LNAA	5.952	0.003	0.952
Amino Acid PC-1 (62.6%)	38.100	<0.001	1.000
Amino Acid PC-2 (20.7%)	8.632	<0.001	0.994
Amino Acid PC-3 (6.6%)	7.013	0.001	0.978