Comparison Of Whole Eggv. Egg White Ingestion During 12 Weeks Of Resistance Training On Skeletal Muscle Regulatory Markers In Resistance-Trained Men

Eggs are considered a high-quality protein source for their complete amino acid profile and digestibility. Therefore, this study aimed to compare the effects of whole egg (WE)v. egg white (EW) ingestion during 12 weeks of resistance training (RT) on the skeletal muscle regulatory markers and body composition in resistance-trained men. Thirty resistance-trained men (mean age 24 center dot 6 (sd2 center dot 7) years) were randomly assigned into the WE + RT (WER,n15) or EW + RT (EWR,n15) group. The WER group ingested three WE, while the EWR group ingested an isonitrogenous quantity of six EW per d immediately after the RT session. Serum concentrations of regulatory markers and body composition were measured at baseline and after 12 weeks. Significant main effects of time were observed for body weight (WER 1 center dot 7, EWR 1 center dot 8 kg), skeletal muscle mass (WER 2 center dot 9, EWR 2 center dot 7 kg), fibroblast growth factor-2 (WER 116 center dot 1, EWR 83 center dot 2 pg/ml) and follistatin (WER 0 center dot 05, EWR 0 center dot 04 ng/ml), which significantly increased (P< 0 center dot 05), and for fat mass (WER -1 center dot 9, EWR -1 center dot 1 kg), transforming growth factor-beta 1 (WER -0 center dot 5, EWR -0 center dot 1 ng/ml), activin A (WER -6 center dot 2, EWR -4 center dot 5 pg/ml) and myostatin (WER -0 center dot 1, EWR -0 center dot 06 ng/ml), which significantly decreased (P< 0 center dot 05) in both WER and EWR groups. The consumption of eggs absent of yolk during chronic RT resulted in similar body composition and functional outcomes as WE of equal protein value. EW or WE may be used interchangeably for the dietary support of RT-induced muscular hypertrophy when protein intake is maintained.