How many amino acids does an egg have?
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21 Citations | Evidently, the egg receives from the maternal body a vast array of amino acids ready made, and the subsequent embryogenetic elaboration of structurally and metabolically specific proteins results from specific integrations and regroupings of these units rather than from their neo-formation. |
12 Citations | One can summarize that the incorporation of 15N' into the egg shows the same development as that of the labelled amino acids of the wheat protein and that 15% of the lysine-15N' could be detected in the 16 other amino acids. |
23 Citations | If the amino acid composition of the different egg proteins is considered constant, then an increase in an amino acid in the egg may mean that the protein content of the egg has increased or that the proportions of the various egg proteins have changed. |
| Relative rates of 13C recovery in the egg protein were lowest for hens fed the uniformly 13C labeled amino acid mixture, presumably because of the high proportion of nonessential amino acids. | |
| The examined eggs showed a different percentage of essential and non-essential amino acids and antioxidant amino acids, suggesting a potential for enriching the nutritional values and prolonging the shelf life of the eggs by various nutritional strategic ways to enhance the antioxidant amino acids and the essential amino acid profile in eggs. | |
| Arginine, histidine, lysine, methionine, tyrosine and threonine decreased with egg embryogenesis, suggesting that these are the major free amino acids utilized as the egg develops. | |
52 Citations | Egg formation per se would not be expected to benefit from non-protein nitrogen as the ratio of essential: non-essential amino acids . . . |
25 Citations | Egg production was optimal when limiting amino acids were supplemented, as was indicated from the better performance of hens fed the 13% protein diet. |
13 Citations | Differences in the amount of an amino acid in whole eggs might result from differences in (1) the amount of protein per egg, (2) the proportions of the constituent amino acids in the egg proteins, or (3) the relative amounts of the different proteins in the egg. |
8 Citations | However, the birds/ response in terms of reduced egg numbers and growth or change in egg composition, suggest that our estimates of amino acid supply are incorrect under these dietary regimes. |
Related Questions
What are the nutrition values of eggs?5 answersEggs are a highly nutritious food source, rich in essential nutrients. They provide high-quality protein, vitamins such as A, B, D, and E, as well as minerals like selenium, iron, and choline. Additionally, eggs contain important fatty acids, including omega-3 fatty acids, which are beneficial for health. Despite previous concerns about cholesterol levels, it is now widely accepted that egg consumption does not negatively impact cholesterol levels. Eggs also offer therapeutic and functional properties, contributing to overall health and well-being. Furthermore, eggs are affordable and culturally accepted in various regions, making them a valuable food source with the potential to address undernutrition in resource-poor settings.
How many amino acid in protein?4 answersProteins are composed of a linear sequence of about 20 amino acids, each with unique features and a side chain (R group). These amino acids include alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine. Some amino acids are considered indispensable and need to be consumed through foods, while others can be synthesized by the body. Amino acids play vital roles in the body's metabolism and nutrition, and their importance in health and disease is still being studied. Including a combination of plant- and animal-sourced foods in the diet is desirable for obtaining a variety of amino acids. Overall, proteins are made up of a diverse range of amino acids, each contributing to the structure and function of the protein.
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