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Animal source proteins

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Proteins of animal origin are a complete protein source for humans, since contain all of the essential amino acids in the proper proportions.

Whey Protein

Whey is a by-product of cheese production. During curdling, casein is separated from the water-soluble component of milk which is the whey. After the processing of whey, it is launched onto market in the form of powder which has high biological value and is easily digestible. The biggest advantage of whey products is that they provide the body with good quality protein, and in addition to this, they do not contain such components as fat or carbohydrate in large quantity.

The major forms of whey protein supplements

Concentrates

These products usually contain a low level of cholesterol, fat, and carbohydrate, but compared to the other forms they have a higher biological value

Average protein content: 29-89%

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Isolates

By removing the fat and lactose, higher protein content can be attained besides a low biological value

Average protein content: above 90%

Hydrolysates

Predigested and partially hydrolyzed products whose price is generally higher, but they are easily digestible.

Average protein content: above 80%

Average amino acid profile of whey protein concentrate

Isoleucine: 49.7-57.3mg/g
Leucine: 79.8-106.6mg/g
Valine: 18.4-59.3mg/g
Lysine: 76.1-88.1mg/g
Methionine és Cysteine: 79.7mg/g
Phenylalanine és Tyrosine: 58.2mg/g
Threonine at 61.1-68.7mg/g
Tryptophan: 17.3mg/g
Histidine: 7.8-18.7mg/g
Alanine: 42.1-55.5mg/g
Arginine: 22.0-27.1mg/g
Glutamine: 141.4-158.4mg/g
Glycine: 13.8-53.2mg/g
Proline: 46.7-66.6mg/g
Serine: 38.8-53mg/g
Aspartic Acid: 94.1mg/g

Casein

These proteins are usually found in the milk of mammals. They make up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide range of uses, for example, it is a major component of cheese. Although it is not as widely known as whey protein, casein provides a great quantity of the most important amino acids that our body needs.

Average protein content:  concentrates above 80%, isolates above 85%

Egg protein

Egg protein is a protein source with one of the highest biological values and significant physiological effects. It is considered to be the most popular alternative of protein sources thanks to its balanced amino acid content, easy digestibility, high alanine, arginine, methionine, and glycine content. Furthermore, it is lactose-free. Its absorption is not rapid; it is in between the absorption of whey and casein. Consequently, it is also in between the two regarding the boost of protein synthesis and the inhibition of catabolism.

Average protein content:  above 80%

Average amino acid profile of egg protein in100g:

Alanine 5.49g
Isoleucine 5.0g
Serine 6.07g
Arginine 4.54g
Leucine 6.80g
Threonine 3.41g
Aspartic Acid 6.09g
Lysine 4.64g
Tryptophan 1.18g
Cystine 1.88g
Methionine 3.01g
Tyrosine 3.21g
Glutamic 10.89g
Phenylalanine 4.94g
Valine 6.02g
Histidine 1.67g
Proline 2.92g
Glycine 2.89g

Beef Protein

Beef protein is isolated from beef with the extraction of cholesterol and fat. Beef is not only an excellent source of protein, but it is also rich in creatine, vitamin K, iron, zinc, and B vitamins.

Average protein content:  above 70%

Recommended amount

For adults the protein requirement is 0.8-1.5 grams per kilogram of bodyweight. For athletes it is 1.6-2 grams per kilogram of bodyweight.Dietary supplements do not substitute a balanced diet, so it is not advisable to consume more than 50% of the daily requirements of protein supplements either.

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