The objective was to determine the digestible indispensable amino acid score (DIAAS) of food sources using the pig model and in vitro procedures. The standardized ileal digestibility (SID) of amino acids (AA) in white rice, wheat, pea protein concentrate (PPC), soy protein isolate (SPI), and skim milk powder (SMP) were determined in pigs. Twelve barrows with an initial body weight of 28.4 kg (standard deviation = 4.0) equipped with a T-cannula at the distal ileum were allotted to a replicated 6 × 5 incomplete Latin square design with six diets and five periods. Five experimental diets contained each ingredient as the only source of AA. Additionally, a nitrogen-free diet was prepared to measure the basal endogenous losses of AA for the calculation of the SID of AA. The in vitro ileal disappearance (IVID) of crude protein (CP) in the five food sources was also determined using the conventional flask procedure and the multi-sample simultaneous in vitro procedure employing the Daisy