Abstract
PREVIOUS experiments indicated that the percentages of serine, threonine, arginine, and tyrosine in the proteins of shell eggs decreased during storage of the shell eggs (Evans et al., 1949 a, b). The differences were small and some question might be raised as to whether they were real and there were actually decreased percentages of these amino acids in the egg proteins. Two groups of fresh eggs also differed in the percentages of some of the amino acids in the proteins.The present study was undertaken to see if losses of specific amino acids result from storage of shell eggs. Eggs produced by the same hens as close together as possible were used for both the fresh and stored eggs. This was done in order that the amino acid percentages of the eggs placed in storage would be similar when they were put in storage to those of the eggs used …
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