Effect of Dietary Amino Acid Balance on Fat Deposition in the Livers of Rats Fed Low Protein Diets

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Abstract
Fat which accumulates in the livers of rats fed low protein diets containing pork, beef, or egg albumin is reduced when the level of the dietary protein is increased. Supplementation of these diets with gelatin or fibrin or with threonine and glycine lowered the amount of liver fat. Lysine in the presence of additional histidine and threonine further decreased the amount of fat in the livers of rats fed low protein diets containing egg albumin. Excessive deposition of liver fat was not observed when low protein diets containing fibrin were fed. It is suggested that the maintenance of normal fat deposition in the livers of rats fed low protein diets containing choline depends upon the presence of a specific ratio of amino acids in the diet.