PurposeThe age‐related decline in skeletal muscle mass is, at least partly, attributed to anabolic resistance to food intake. Resistance‐type exercise sensitizes skeletal muscle tissue to the anabolic properties of amino acids. Data are warranted to define the amount of ingested protein needed to maximize post‐exercise myofibrillar protein synthesis rates in older individuals.MethodsIn a parallel group design, forty‐eight healthy older men (66±1 y) were randomly assigned to ingest 0, 15, 30 or 45 g milk protein concentrate (MPC80) after performing a single bout of resistance type exercise. Post‐prandial protein digestion and absorption kinetics, whole body protein metabolism and myofibrillar protein synthesis rates were assessed using primed, continuous infusions of L‐[ring‐2H5]‐phenylalanine and L‐[ring‐2H2]‐tyrosine combined with the ingestion of intrinsically L‐[1‐13C]‐phenylalanine labeled milk protein.ResultsA total of 76±2% (11.4±0.3 g), 63±3% (18.9±0.9 g) and 60±3% (26.8±1.2 g) of the protein derived amino acids were released in the circulation during 6 h after ingesting 15, 30 or 45 g protein (P<0.01). Ingestion of 15, 30 and 45 g protein resulted in higher whole‐body protein synthesis when compared to the control treatment (0.61±0.01, 0.64±0.01 and 0.67±0.02 vs 0.53±0.02 μmol·Phe·kg−1·min−1, respectively; P<0.01). Whole body protein breakdown rates were lower after ingestion of 45 g when compared with 0 g (0.45±0.01 vs 0.52±0.02 μmol·Phe·kg−1·min−1; P<0.01). Whole‐body protein oxidation rates were increased after ingestion of 45 g when compared with 15 g and 0 g protein (0.061±0.003 vs 0.050±0.003 and 0.046±0.002 μmol Phe·kg−1·min−1, respectively; P<0.05). Whole‐body protein balance increased in a dose‐dependent manner after the ingestion of 0, 15, 30 and 45 g protein (0.02±0.0, 0.11±0.0, 0.16±0.01, and 0.22±0.01 μmol·Phe·kg−1·min−1, respectively; P<0.001). Muscle tissue analyses are currently being performed.ConclusionsDietary protein ingested after resistance‐type exercise is rapidly digested and absorbed, with 60–75% of the protein derived amino acids being released into the circulation within 6 h after ingestion. Whole body protein synthesis rates and net protein balance are increased in a dose‐dependent manner following the ingestion of 15, 30 and 45 g milk protein in older males.