Whole egg may have potential benefits for enhancing muscle mass, independent of its protein content. The yolk comprises ∼40% of the total protein in an egg, as well as containing several nonprotein nutrients that could possess anabolic properties (e.g., microRNAs, vitamins, minerals, lipids, phosphatidic acid and other phospholipids). Therefore, the purpose of this narrative review is to discuss the current evidence as to the possible effects of egg yolk compounds on skeletal muscle accretion beyond those of egg whites alone. The intake of whole egg seems to promote greater myofibrillar protein synthesis than egg white intake in young men. However, limited evidence shows no difference in muscle hypertrophy when comparing the consumption of whole egg versus an isonitrogenous quantity of egg white in young men performing resistance training. Although egg yolk intake seems to promote additional acute increases on myofibrillar protein synthesis, it does not seem to further enhance muscle mass when compared to egg whites when consumed as part of a high-protein dietary patterns, at least in young men. This conclusion is based on very limited evidence and more studies are needed to evaluate the effects of egg yolk (or whole eggs) intake on muscle mass not only in young men, but also in other populations such as women, older adults, and individuals with muscle wasting diseases.

全蛋可能具有增强肌肉质量的潜在益处，与其蛋白质含量无关。蛋黄占鸡蛋总蛋白质的 40%，还含有几种可能具有合成代谢特性的非蛋白质营养素（例如，微小 RNA、维生素、矿物质、脂质、磷脂酸和其他磷脂）。因此，这篇叙述性综述的目的是讨论目前关于蛋黄化合物对骨骼肌增生的可能影响的证据，而不仅仅是蛋清。年轻男性摄入全蛋似乎比摄入蛋清更能促进肌原纤维蛋白的合成。然而，有限的证据表明，在进行抗阻训练的年轻男性中，在比较全蛋和等氮量的蛋清时，肌肉肥大没有差异。尽管蛋黄的摄入似乎促进了肌原纤维蛋白合成的额外急剧增加，但与蛋清相比，作为高蛋白饮食模式的一部分，它似乎并没有进一步增强肌肉质量，至少在年轻男性中是这样。这一结论是基于非常有限的证据，需要更多的研究来评估蛋黄（或全蛋）摄入对肌肉质量的影响，不仅是年轻男性，还有其他人群，如女性、老年人和患有以下疾病的人。肌肉萎缩疾病。