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Table 3 Effect of the dietary arginine level in a low-protein diet on the laying performance1

From: The optimal dietary arginine level of laying hens fed with low-protein diets

Item

Control2

Dietary arginine level in LP diet, %3

P-value

0.80

0.85

0.90

0.95

1.00

Diet4

Linear5

Quadratic5

Final BW, kg

2.08 ± 0.03

2.03 ± 0.05

2.04 ± 0.07

1.97 ± 0.05

2.05 ± 0.06

1.94 ± 0.09

0.637

0.435

0.749

Laying rate, %

88.38 ± 1.38

86.80 ± 1.71

90.66 ± 1.21

89.07 ± 1.08

88.02 ± 1.23

86.47 ± 1.21

0.247

0.403

0.030

Egg weight, g

62.65 ± 0.29

61.92 ± 0.30

62.18 ± 0.28

62.51 ± 0.25

62.45 ± 0.38

62.21 ± 0.39

0.629

0.370

0.209

Egg mass, g/hen/d

55.35 ± 0.84

53.74 ± 1.10

56.34 ± 0.64

55.67 ± 0.70

54.97 ± 0.85

53.78 ± 0.83

0.183

0.602

0.012

Feed intake, g/d

133.36 ± 0.72

135.86 ± 1.01

137.64 ± 1.43

136.32 ± 0.90

136.83 ± 1.03

135.47 ± 0.82

0.073

0.605

0.224

Feed efficiency, g/g

2.42 ± 0.03b

2.54 ± 0.05a

2.44 ± 0.02ab

2.46 ± 0.03ab

2.50 ± 0.03ab

2.53 ± 0.04a

0.040

0.714

0.019

  1. 1Data were presented as the mean ± SEM (n = 15)
  2. 2The control hens were fed a diet with 16% protein level
  3. 3The experimental groups were provided a 14% protein diets (0.80% Arginine) supplemented with 0, 0.05%, 0.10%, 0.15%, and 0.20% L-Arg
  4. 4Diet = effect of all the dietary treatments
  5. 5Linear and quadratic = effect of dietary arginine from 0.80 to 1.00% treatments
  6. a,b: Means with different superscripts within the same column differ significantly, P < 0.05