Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats

الملخص EN

Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption.

Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW.

Male Sprague-Dawley rats (n=36, 198±1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding.

Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate.

The soybean protein group had a significantly lower level of food intake and was thus excluded from subsequent analyses.

The NPU value was similar among the unheated, soft-boiled, and boiled EW groups (97.5±0.4, 96.5±0.1, and 96.5±0.7, resp.).

The EW group values were significantly higher than the whey group values (90.5±1.0).

These results show that EW serve as a good source of protein, irrespective of heating.