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Effects of nonessential amino acid intake on the utilization of the essential amino acids in an optimally balanced mixture of egg protein and synthetic amino acids



Effects of nonessential amino acid intake on the utilization of the essential amino acids in an optimally balanced mixture of egg protein and synthetic amino acids



South African Journal of Science 77(4): 153-162



Two experiments were performed with young rats to establish the amounts of individual essential amino acids to be added to egg protein to obtain a mixture of optimal assimilability; and the rate of utilization of the essential amino acid [EAA] component of the mixture at different ratios of the EAA and non-essential amino acids [NEAA]. EAA utilization was at variance with conventional concepts of protein assimilability in several respects: at EAA-NEAA ratios of less than about 30:70 (i.e., at relatively high NEAA intake) the rate of EAA utilization was above expected values, and at ratios greater than about 30:70 the rate of utilization was below expected values. Assimilability of the optimally-balanced egg protein plus EAA mixture at optimal EAA:NEAA ratio was less than the expected 100%.

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