Table 3. Effects of cultured meat tissue (CMT) addition to a composite plant-based protein (CPP) on amino acid compositions of hybrid cultured chicken meat

Amino acids	CPP	CMT 10%	CMT 20%	CMT 30%	SEM	p-value
Asp	11.59^C	11.46^B	13.94^A	14.03^A	0.337	<0.0001
Glu	34.32^A	33.85^B	28.01^B	25.31^C	0.916	<0.0001
Ser	5.09^A	5.08^B	4.81^B	4.75^B	0.049	0.001
His	0.65^A	0.71^A	0.80^A	1.00^A	0.046	0.8463
Gly	1.45^A	1.50^A	1.58^A	1.82^A	0.038	0.0537
Thr	3.47^C	3.58^BC	4.48^AB	5.05^A	0.149	0.0014
Arg	4.45^B	4.66^B	4.47^B	5.47^A	0.143	0.0011
Ala	3.02^B	3.04^A	4.51^A	4.86^A	0.183	0.005
Tyr	3.18^B	3.23^B	3.24^B	3.45^A	0.032	0.0002
Val	4.86^A	4.76^A	5.05^A	5.03^A	0.031	0.9266
Met	0.86^B	0.91^B	1.27^AB	1.53^A	0.094	0.0056
Phe	6.20^A	6.17^AB	5.64^BC	5.28^C	0.123	0.0014
Ile	4.76^B	4.74^AB	5.26^AB	5.23^A	0.049	0.0254
Leu	7.94^C	7.97^BC	8.41^B	8.82^A	0.086	0.0002
Lys	2.96^C	3.03^B	4.32^B	5.79^A	0.283	<0.0001
Pro	5.13^A	5.24^B	4.14^B	2.52^C	0.246	0.0001

All values are presented as means and SEM (n=3).
Different superscripts in the same row indicate significant difference (p<0.05).