Utilization of Amino Acids from Foods by the Rat

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Abstract
The effects of a variety of heat processing methods upon the lysine content of meat protein and its subsequent availability for growth of the weanling rat were investigated. The amount of lysine as determined microbiologically was not affected markedly by any of the heat treatments used. The percentage of available lysine in pork, beef and lamb muscle ranged from 74 to 92% in either raw samples or after standard cooking procedures, indicating standard cooking procedures do not appreciably affect the utilization of lysine from muscle protein. Severe heat treatment (autoclaving for 16 hours) substantially reduced the amount of available lysine in these products.