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Groups of rats were fed diets containing 15% protein from arhar dal (Cajanus cajan), bengal gram dal (Cicer arietinum), urad dal (Phaseolus mungo) and also isolated proteins from casein, egg, soya bean, gluten and gelatin for a period of 10 days. Rats maintained on the casein diet had the highest liver arginase activity and those having egg the lowest. All the leguminous proteins gave similar levels of arginase activity, the values falling between the casein and egg groups. Serum arginase level was found to be low only in rats on egg and gluten diets. Liver ornithine transcarbamylase (OTC) activity was significantly higher when legumes provided the protein as compared with the diet containing egg. Serum OTC level was lowest in the egg and arhar dal groups. Though the levels of urea cycle enzymes were altered by the quality of dietary proteins, no simple relationship could be established between them.