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The effect of amino acid imbalance on nitrogen retention (biological value) in rats



The effect of amino acid imbalance on nitrogen retention (biological value) in rats



British Journal of Nutrition 45(1): 175-181



Growing rats were fed 3 experimental diets to examine the effect of amino acid imbalance on nitrogen retention and protein utilization. Egg protein or barley was fed as a basal diet supplemented with a single amino acid at a time until amino acid concentrations were doubled. A third diet contained egg and potato protein in several combinations. Adding single amino acids, especially arginine, branched-chain and basic amino acids, significantly reduced biological value in rats fed the barley or egg protein diet. With the barley diet, this negative effect of amino acid excess may be due to lysine deficiency in the barley protein being worsened when non-limiting amino acids were added. With potato and egg protein combinations, protein digestibility and biological value decreased as potato protein was increased; maximum protein utilization was attained when egg protein was the sole protein source. Thus, high-quality protein such as egg is much less adversely affected by amino acid excess than poorer protein sources in terms of protein utilization. Both amount and proportion of amino acids in a protein source determine how effectively dietary protein is utilized to meet metabolic needs for growth or maintenance.

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Accession: 001004328

Download citation: RISBibTeXText

PMID: 7470433

DOI: 10.1079/bjn19810090


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