Utilization and requirement of egg protein in Japanese XXXX .

@entity1 @entity1568
Utilization and requirement of egg protein in Japanese @entity1 with two levels of energy intake were estimated. In experiment 1, fifteen female students were given semi-purified diet containing whole egg as the sole @entity1568 source for 12 days. @entity1568 intakes were 50 for five, 75 for two and 100 mg N/kg for eight subjects. Habitual energy intake was determined individually by detailed inquiry about the foods consumed before the experiment was started. Mean energy intake was 33 kcal/kg. In experiment 2, eighteen other subjects were given the same diet containing four intake levels of egg protein (30, 50, 75, 100 mg N/kg) with an energy intake of about 100 kcal/day added to that calculated by the food intake inquiry. The mean energy intake was 37 kcal/kg. The total @entity1568 contents of the experimental diet, urine and feces were analyzed and the @entity1568 balance was estimated from these figures. Significant rectilinear relations were found between @entity1568 intake (X, mg N/kg) and balance (Y, mg N/kg). The regression equations were: Experiment 1: Y = 0.256X - 34.4 (n = 15, r = 0.742) Experiment 2: Y = 0.326X - 29.7 (n = 18, r = 0.645) The maintenance intakes of whole egg protein for apparent @entity1568 equilibrium were calculated to be 134 and 91 mg N/kg with energy intakes of 33 and 37 kcal/kg, respectively. Net protein utilization (NPU) and digestibility of egg protein were calculated using the obligatory N losses previously determined in Japanese @entity1 . The NPUs at the maintenance level of egg protein with energy intakes of 33 and 37 kcal/kg were estimated as 31 and 47, respectively. The mean digestibility of egg protein was 96%.
