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Effectiveness of Whole Egg Versus Whey Protein Powder During Resistance Training

Date

2024-02-12

Journal Title

Journal ISSN

Volume Title

Publisher

ORCID

0009-0009-4277-7858

Type

Thesis

Degree Level

Masters

Abstract

The primary purpose was to compare the effectiveness of whole egg versus whey protein powder during 12 weeks of resistance training (RT) on lean tissue mass, and the secondary variables of muscle thickness, muscular strength, and blood glucose in resistance-trained adults. Seventy-one resistance-trained adults were randomly assigned to one of 3 groups while participating in a resistance-training program; Whole egg (WE; n = 23), whey protein (WP; n = 25), and placebo (PL; n = 23). Resistance training consisted of a three-day split (i.e., three days of training where separate muscle groups were trained for 1-1.5 hours each day interspersed with one day rest) for 12 weeks. All groups consumed the supplements (delivering 0.4 g/kg/d protein for WE and WP groups and 0.4 g/kg/d carbohydrate for PL) divided into boluses immediately after resistance training and 1 hour later. Before and after 12 weeks of resistance training and protein supplementation, lean tissue mass, fat mass, total body weight, body fat percentage (Dual Energy X-ray Absorptiometry [DXA]), muscle thickness (B-mode Ultrasound), muscle strength (bench press, leg press, knee extension), and fasting blood glucose level (glucometer) were assessed. There were no group x time x sex or group x time interactions for any of the dependent variables. There were time main effects, as expected for a resistance training program, with increases in lean tissue mass, muscle thickness measures, and strength measures (p < .05). When sex was removed as a factor to improve statistical power, there was a group x time interaction for bench press strength (p = 0.011). Bonferroni post-hoc testing showed that the change in bench press strength for the whole egg group (mean = 10.71, SD = 6.39 kg) was significantly different from the control group (mean = 5.56, SD = 7.65 kg) (p = .049), and the whey protein group (mean = 4.77, SD = 6.69 kg) (p = .015). In conclusion, neither whole egg nor whey protein powder supplementation improved body composition or strength during resistance training except for a greater increase in strength in the bench press with whole egg powder supplementation.

Description

Keywords

Protein supplementation, Whole egg, Whey protein, Maltodextrin, Resistance training, Lean tissue mass, Muscle strength, Muscle thickness, Fat mass, Blood glucose.

Citation

Degree

Master of Science (M.Sc.)

Department

Kinesiology

Program

Kinesiology

Citation

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DOI

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