Table 5. Changes in the amino acid compositions of Chickso, Hanwoo, and Wagyu shank peptides due to in vitro digestion

Amino acids (mg/100 g)	Chickso		Hanwoo		Wagyu
	Before digestion	After digestion	Before digestion	After digestion	Before digestion	After digestion
Aspartic acid	126.0±9.8C	319.8±26.8B	94.9±7.8C	336.3±18.5B	131.2±10.2C	415.8±11.7A
Threonine	478.7±13.7B	776.7±24.1A	497.1±14.0B	884.6±27.4A	383.3±23.7B	764.0±27.3A
Serine	173.5±11.2B	407.9±30.0A	95.7±5.9B	355.1±21.1A	124.5±5.5B	419.2±13.8A
Asparagine	20.0±1.8D	190.3±10.9A	15.3±0.4D	58.4±0.9C	18.9±1.2D	135.5±4.9B
Glutamic acid	322.3±21.5C	712.3±41.4B	316.9±14.5C	1,001.3±20.4A	414.8±20.4C	1,174.2±75.5A
Glutamine	0.0±0.0	367.5±22.1A	0.0±0.0	72.5±3.6C	0.0±0.0	210.3±13.5B
Glycine	109.0±8.4B	412.6±20.8A	157.9±9.6B	437.5±14.7A	96.6±3.9B	409.1±17.9A
Alanine	443.2±13.7C	855.60±44.9A	267.3±11.5D	603.7±16.9B	359.2±14.8C	832.8±36.1A
Valine	771.1±62.2B	1,165.4±107.4A	739.9±43.3B	1,160.2±25.0A	564.6±22.5C	1,059.7±55.4A
Cystine	5.4±0.4B	34.8±0.9A	7.4±0.4B	36.1±0.8A	5.2±0.3B	40.4±1.5A
Methionine	947.0±31.6B	1,227.0±41.7A	990.8±63.7B	1,220.7±62.5A	763.0±33.4C	1,207.7±62.2A
Isoleucine	561.6±91.7B	1,070.2±32.5A	631.9±39.9B	1,174.2±43.7A	447.9±31.5B	1,047.6±44.3A
Leucine	2,008.5±118.4C	3,596.9±270.3A	1,687.0±182.1D	3,185.9±243.8B	1,343.8±116.9D	3,463.2±311.5A
Tyrosine	665.5±24.8	1,892.0±98.9	861.9±47.2	2,031.3±78.8	512.2±23.9	2,073.5±101.6
Phenylalanine	629.9±41.9	1,933.2±121.6	788.0±29.6	1,922.7±62.6	455.5±17.4	1,999.5±74.8
Tryptophan	130.5±10.3	393.3±21.5	111.4±6.3	374.2±10.4	53.2±2.6	385.4±11.2
Proline	62.8±3.8	107.0±4.9	44.1±4.0	94.1±4.9	41.7±2.3	108.6±2.9
Lysine	1,153.1±78.8	1,432.7±15.7	1,374.7±68.9	2,250.8±66.9	704.9±33.4	1,749.1±46.8
Histidine	211.0±15.1	420.1±26.5	147.7±9.5	310.3±15.4	86.0±0.7	348.1±16.4
Arginine	188.9±12.4	1,574.1±104.2	171.1±4.3	1,665.7±51.2	190.0±11.2	1,654.5±44.7

Each value is a mean±SD of three replicates.
Different uppercase letters in the same line indicate significant differences among Chickso, Hanwoo, and Wagyu shank peptides (p<0.05).