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Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

2017; Hindawi Publishing Corporation; Volume: 2017; Linguagem: Inglês

10.1155/2017/6817196

2356-6140

Ryosuke Matsuoka, Yayoi Takahashi, Mamoru Kimura, Yasunobu Masuda, Masaaki Kunou,

Agriculture Sustainability and Environmental Impact

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats ( n = 36 , 198 ± 1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate. The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses. The NPU value was similar among the unheated, soft-boiled, and boiled EW groups ( 97.5 ± 0.4 , 96.5 ± 0.1 , and 96.5 ± 0.7 , resp.). The EW group values were significantly higher than the whey group values ( 90.5 ± 1.0 ). These results show that EW serve as a good source of protein, irrespective of heating.