TABLE 4.
True ileal digestibility values for IAA from boiled hen's egg white, whole egg, and meat protein in healthy adult volunteers1
| True ileal digestibility, % | |||
|---|---|---|---|
| IAAs | EWP | WBE | CM |
| Methionine | 79.8 ± 4.6 | 85.9 ± 6.2 | 92.7 ± 2.2 |
| Phenylalanine | 93.0 ± 0.9 | 95.6 ± 2.1 | 94.4 ± 1.9 |
| Threonine | 88.7 ± 4.6 | 96.2 ± 2.0 | 93.7 ± 1.5 |
| Lysine | 88.8 ± 3.1 | 88.9 ± 4.5 | 95.5 ± 1.2 |
| Leucine | 87.9 ± 5.9 | 87.6 ± 2.4 | 89.1 ± 4.0 |
| Isoleucine | 83.5 ± 6.0 | 85.4 ± 3.0 | 88.8 ± 4.1 |
| Valine | 82.1 ± 5.6 | 86.6 ± 5.3 | 89.6 ± 2.1 |
| Mean IAA | 86.3 ± 4.6 | 89.4 ± 4.5 | 92.0 ± 2.8 |
1Values are mean percentages ± SDs, n = 6/group. Different subjects were used for each experiment. CM, cooked meat; EWP, egg white protein; IAA, indispensible amino acid; WBE, whole boiled egg.