Supplemental Relationship Between Pork Protein and Egg Protein

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Abstract
The supplemental relationship between the protein in pork and that in eggs, and the effectiveness of cystine and methionine in correcting the deficiency in pork, were determined by experiments with young male albino rats with the following results: The protein in both fresh and cured hams contained insufficient cystine and methionine for optimum growth in rats when the diets contained 10% of protein; but when pork protein was supplemented with these amino acids, the growth-promoting value was equal to that of protein in eggs. There was found to be a moderate supplemental relationship between the protein in ham and that in both whole eggs and egg whites, but this relationship was materially improved by the addition of cystine or methionine. Mixtures of equal parts of pork and whole egg protein had approximately the same growth-promoting value as egg protein alone, and similar results were obtained with mixtures of equal parts of pork and egg white protein.