Long-Term Feeding Effects of Browned Egg Albumin to Rats
Date of Original Version
The long-term effects of feeding Maillard browned egg albumin to rats were investigated. Rats were fed from 1 to 12 months. The weight gain and assays of serum components and tissue enzyme activities failed to show any significant differences after 1 month. In the second month, the rats fed browned diet exhibited a lag in weight gain relative to the control group. Longer feeding periods of browned protein resulted in higher serum glutamate oxalate transaminase (SGOT), serum alkaline phosphatase (SAP), blood urea nitrogen (BUM), urine specific gravity, and lower hemoglobin and hematocrit levels as well as enlargement of some organs compared to control pair-fed groups. In short, the effects of the browned diet seemed to intensify as the length of the feeding period increased. This study further substantiates our previous observations that the poor nutritional quality of browned protein is not restricted to the loss of amino acids and that inhibitory substances might have been formed during the browning process. © 1980, American Chemical Society. All rights reserved.
Journal of Agricultural and Food Chemistry
Kimiagar, Masood, Tung Ching Lee, and C. O.C. chichester. "Long-Term Feeding Effects of Browned Egg Albumin to Rats." Journal of Agricultural and Food Chemistry 28, 1 (1980): 150-155. doi:10.1021/jf60227a039.