Incorporation of orally ingested lysine-14C into egg protein.

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Other Title
  • 経口投与したリジン-<sup>14</sup>Cの卵蛋白質へのとりこみ
  • 経口投与したリジンー14Cの卵蛋白質へのとりこみ〔英文〕
  • ケイコウ トウヨシタ リジン 14C ノ ランタンパクシツ エ ノ トリコミ

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1. The laying hens aged 60 weeks were fed amino acid diet with 0.70% of lysine. On the 10th day, they were ingested 25.0μCi of L-lysine-U-14C just after oviposition.<br>2. The recoveries % of dose for 10 days after ingestion in excreta, respiratory carbon dioxide (12 hours) and eggs were 3.0, 2.8 and 41.2%, respectively.<br>3. The highest 14C activities in egg white, yolk membrane and shell membrane were found in the second egg, those in shell CO2 and shell TCA soluble fractions were found in the first egg and those in the yolk were found in the fifth egg.<br>4. The same specific activity in each fraction of the second egg white and of the third yolk by Sephadex G-25 and DEAE cellulose column suggested that each protein in egg white and yolk might be synthesized at the same time from the same pool.

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