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Amino acid composition of hen's egg

Published online by Cambridge University Press:  09 March 2007

P. Lunven
Affiliation:
Nutrition Division, FAO, Rome, Italy
C. Le Clement De St Marcq
Affiliation:
Nutrition Division, FAO, Rome, Italy
E. Carnovale
Affiliation:
National Institute of Nutrition, Rome, Italy
A. Fratoni
Affiliation:
National Institute of Nutrition, Rome, Italy
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Abstract

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1. Pooled samples of eggs from White Leghorn and New Hampshire hens given diets containing 110 and 200 g protein/kg were analysed for their content of essential amino acids.

2. The amino acid composition of the hen's egg protein was not significantly affected by variations in breed and diet.

3. The estimated values for lysine, total sulphur-containing amino acids and tryptophan in egg protein were higher by 8·9, 2·0 and 8%, respectively than those adopted for hen's egg by the FAO/WHO Expert Committee (FAO, 1965).

4. The isoleucine content of egg protein was found to be much lower (338 mg/g nitrogen) than that reported by other workers.

Type
General Nutrition
Copyright
Copyright © The Nutrition Society 1973

References

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