Table 6. Percentage of flavoring amino acids to total amino acids in neck meats from donkey, swine, bovine, and sheep

Percentage of flavoring amino acids (%)	Donkey	Swine	Bovine	Sheep
Sweet	48.76±2.03^a	33.16±1.11^c	32.21±2.11^c	40.19±1.73^b
Umami	13.42±1.13^b	16.41±1.02^a	15.12±1.27^a	13.07±1.05^b
Bitter	37.82±2.04^c	50.43±3.29^a	52.67±4.21^a	46.74±2.89^b

Values are means±SD of three determinations, the same letters marked on the same line indicate no significant difference (p≥0.05), while the different superscripts indicate significant difference (p<0.05).