Aminoacidemia after ingestion of protein hydrolysate produced from poultry carcasses: A comparison against whey protein in a randomized, double-blinded cross-over study in healthy young and old individuals

[Display omitted] •Amino acid bioavailability from chicken carcass may be improved by hydrolyzation.•Leucinemia was higher with whey but faster with hydrolyzed poultry protein.•Young and old adults showed similar aminoacidemia after ingesting 20 g of protein.•The in vitro digestion of whey did not reflect the aminoacidemia in active elderly. This study investigated the aminoacidemia after ingestion of a poultry protein hydrolysate (PPH) and whey protein in healthy young and old participants. Protein-drinks were also digested using the INFOGEST static in vitro digestion model to simulate gastrointestinal changes in young and old adults. In fasted state, 10 young (20-40y) and 10 old (70-80y) ingested PPH or whey as a 20 g protein-drink and blood samples were collected. Plasma leucine concentration increased more when ingesting whey than PPH (young 62 ± 27 vs. 48 ± 27%, old 94 ± 57 vs. 66 ± 26%) but the peak concentration was reached faster after drinking PPH (p