The nutritional role of S‐methyl‐L‐cysteine

Using the nitrogen balance technique, the effects of S ‐Methyl‐ L ‐cysteine on the protein quality of egg albumin, extracted microbial protein and Maris Bead bean as well as in amino acid mixtures has been evaluated. No sparing effect was observed for methionine or cystine under any of the experimental conditions investigated. Equally, with a minor exception, no serious deleterious effect appears to result from the feeding of S ‐Methyl‐cysteine.