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Table 3 Incidence and severity of white striping, wooden breast and spaghetti meat defect in breast muscle of broiler chickens fed a commercial basal diet (CON, n = 150; digestible Arg:Lys = 1.05, 1.05, 1.06 and 1.07) or the same basal diet supplemented with L-arginine (ARG, n = 150; digestible Arg:Lys = 1.15, 1.15, 1.16 and 1.17)

From: Effect of dietary arginine to lysine ratios on productive performance, meat quality, plasma and muscle metabolomics profile in fast-growing broiler chickens

Variables CON ARG
White striping
 0 (no lesions), % 17 7
 1 (mild lesions), % 52 53
 2 (severe lesions), % 31 39
Chi-square 0.08
Wooden breast
 0 (no lesions), % 43 44
 1 (mild lesions), % 38 37
 2 (severe lesions), % 19 19
Chi-square 0.99
Spaghetti meat
 0 (no lesions), % 65 60
 1 (mild lesions), % 29 33
 2 (severe lesions), % 6 7
Chi-square 0.77