Egg Protein As a Source of the Essential Amino Acids

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Abstract
Young men and women subjects were fed varying amounts of egg as a source of the essential amino acids, with the total nitrogen in the diet being held constant at either 6.5 gm or 13 gm per day by the addition of non-essential nitrogen in the form of glycine and diammonium citrate. In 6 of 7 subjects, nitrogen equilibrium was attained when 100 gm of egg supplied the essential amino acids at 6.5 gm total nitrogen intake. The range of requirements was from 80 to 120 gm of egg, (10 to 15 gm of egg protein). At a 13 gm total nitrogen intake, the range of requirements for nitrogen equilibrium was from 80 to 200 gm egg. The 6 subjects who were studied at both levels of nitrogen intake did not show a consistent variation in the requirement for egg and thus for essential amino acids when the dietary nitrogen was increased.