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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