Bird eggs vs fish eggs

(M) #1

I remember watching some video by Dr. Berg where he talked about how almost all the protein from chicken eggs is digested and absorbed because the protein wasn’t muscle meat. He doesn’t mention what kind of protein it is though. - https://www.youtube.com/watch?v=7hk81YuHZQg

My question is, could the same thing be said about fish roe? It doesn’t have the fat content, at least certain varieties don’t that perhaps you would look for on a keto diet. (some websites list a high fat content others don’t) but is the protein easier to digest than say the meat of the fish? I read in an article fish roe protein is 75% ovoglobulin, 13% collagen and 11% albumins but I have no idea what that means. Egg protein appears to be mostly ovalbumin (54%) along with ovotransferrin (12%)

(You've tried everything else; why not try bacon?) #2

The issue is not whether the meat is muscle meat or not, it is the amino acid profile, in particular the percentages of the nine essential amino acids that the body cannot make. If one of these amino acids is deficient, then the amount of usable protein is limited. So, for example, if the other amino acids are in the proper percentage, but lysine is only available at half the percentage of what the body needs (in proportion to all the others), then only 50% of the protein will be utilisable. (This is sometimes called the “barrel stave” effect, because a wooden barrel can hold water only up to the top of the shortest stave.)

Beef is considered the most complete protein, because it contains all the necessary amino acids in the correct proportions. Chicken eggs come very close to the amino acid profile of beef, so are a highly usable protein. To compare fish eggs to beef, look up their amino acid profiles and compare them to the percentages found in beef.

The primary issue is the essential amino acids, because all the other amino acids the body needs can be synthesised from other amino acids. Amino acids cannot be synthesised from any other food, because the nitrogen needed can come only from nitrogen found in amino acids. Nitrogen from any other source is unutilisable by the body. (Otherwise, we could get plenty of nitrogen from the air we breathe.)

(M) #3

It appears fish roe mixed has more than beef per 100g in regards to everything but histidine. That’s according to chronometer.

edited to add, I understand you about the amino acids, but why was he mentioning it wasn’t muscle meat when speaking about digestibility?

(You've tried everything else; why not try bacon?) #4

That’s encouraging. So if the amino acids are in the same proportions to one another as in beef, then you’re golden.