Inspection of Table 1, one realises that the main amino acids in
horse sausage were methionine (0.15–23.20 mg/kg), glycine (1.54–
20.96 mg/kg), proline (0.70–10.15 mg/kg), arginine (0.58–9.07 mg/kg),
glutamic acid (0.47–8.18 mg/kg), lysine (1.15–7.24 mg/kg) and tyrosine
(0.14–7.09 mg/kg); altogether, they accounted for 55% of the total
amino acids by 28 d. It is interesting that the concentrations of some
free amino acids were consistently lower by 21 d – yet no apparent rationale
could be found for this realisation.