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Bread and the Growth of Weanling Rats: the Lysine-Threonine Balance

Abstract

IN a previous communication1 it was shown that the rate of growth of young rats, on diets containing the dried crumb of white bread as the sole source of protein, was increased approximately three-fold when 0.2–0.3 per cent of L-lysine was added to the diet. The level of protein in these diets (nitrogen, 2.15 per cent dry-weight basis) was of the same order as that of commercial white bread. At this content of protein there was no further increase in growth-rate, or in the protein-efficiency ratio, when more than 0.3 per cent L-lysine was added.

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HUTCHINSON, J., MORAN, T. & PACE, J. Bread and the Growth of Weanling Rats: the Lysine-Threonine Balance. Nature 181, 1733–1734 (1958). https://doi.org/10.1038/1811733a0

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