Duck-egg white hydrolysate supplementation enhances muscle endurance and fatigue resistance during high-intensity exercise.

ABSTRACT: Recent processing advances, including separating and marinating duck yolks, provide alternatives to traditional salted duck eggs. However, separated duck-egg white remains a nutritious agricultural byproduct due to its unpleasant odor and low consumer acceptance. Duck-egg white hydrolysates (DEWHs), produced by protease-A hydrolysis, are rich in branched-chain amino acids (BCAAs) and imidazole dipeptides like carnosine and anserine. In mice undergoing high-intensity exercise, DEWH supplementation increased hindlimb muscle mass, soleus-muscle-fiber size, and performance in swimming and treadmill tests. DEWHs improved lactate clearance, stabilized post-exercise blood glucose, and elevated muscle and liver glycogen (p < 0.05). DEWHs also improved exercise-induced muscle injury markers (AST, B

SUBMITTER: Shang KL 

PROVIDER: S-EPMC12664794 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature