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