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Table 4 Effect of the dietary arginine level in a low-protein diet on egg quality1

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
Week 4
 Egg weight, g 63.86 ± 0.49 63.71 ± 0.48 63.81 ± 0.44 63.38 ± 0.47 62.87 ± 0.45 63.18 ± 0.45 0.611 0.135 0.827
 Egg shape index, % 78.57 ± 0.32ab 79.22 ± 0.50a 77.98 ± 0.24b 79.17 ± 0.23a 78.68 ± 0.27ab 78.11 ± 0.24b 0.027 0.131 0.775
 Eggshell thickness, ×10−2 mm 33.82 ± 0.35 34.11 ± 0.28 33.70 ± 0.27 34.17 ± 0.26 33.77 ± 0.26 33.77 ± 0.26 0.775 0.451 0.951
 Eggshell strength, kg/cm2 4.90 ± 0.04 4.85 ± 0.05 4.72 ± 0.07 4.82 ± 0.07 4.84 ± 0.06 4.91 ± 0.05 0.211 0.230 0.208
 Albumen height, mm 6.41 ± 0.16 6.33 ± 0.13 6.19 ± 0.11 6.08 ± 0.21 6.01 ± 0.13 6.09 ± 0.08 0.302 0.156 0.357
 Yolk color score 7.40 ± 0.18c 8.04 ± 0.09ab 7.96 ± 0.13ab 7.80 ± 0.11b 8.08 ± 0.13ab 8.25 ± 0.11a < 0.001 0.134 0.029
 Haugh units 77.93 ± 1.11 77.02 ± 1.18 75.68 ± 1.06 75.02 ± 1.86 74.85 ± 1.05 75.06 ± 0.54 0.360 0.232 0.445
 Yolk, % 27.02 ± 0.25 27.56 ± 0.32 27.19 ± 0.21 27.54 ± 0.23 27.47 ± 0.28 27.85 ± 0.19 0.247 0.280 0.237
 Albumen, % 62.25 ± 0.25 61.61 ± 0.34 62.11 ± 0.25 61.67 ± 0.23 61.63 ± 0.31 61.28 ± 0.21 0.124 0.189 0.205
 Eggshell, % 10.72 ± 0.08 10.82 ± 0.08 10.70 ± 0.10 10.80 ± 0.05 10.90 ± 0.07 10.87 ± 0.06 0.327 0.176 0.416
Week 8
 Egg weight, g 63.09 ± 0.42 63.72 ± 0.33 63.56 ± 0.45 64.03 ± 0.49 64.36 ± 0.46 63.74 ± 0.45 0.443 0.526 0.506
 Egg shape index, % 78.02 ± 0.27 78.85 ± 0.27 78.67 ± 0.22 78.99 ± 0.32 78.64 ± 0.29 78.78 ± 0.35 0.252 0.864 0.970
 Eggshell thickness, ×10−2 mm 32.04 ± 0.41 32.02 ± 0.25 32.17 ± 0.35 32.87 ± 0.36 32.58 ± 0.49 33.23 ± 0.34 0.126 0.017 0.997
 Eggshell strength, kg/cm2 4.33 ± 0.09 4.40 ± 0.09 4.37 ± 0.09 4.45 ± 0.08 4.40 ± 0.12 4.23 ± 0.10 0.697 0.332 0.260
 Albumen height, mm 5.02 ± 0.04e 5.32 ± 0.07de 6.22 ± 0.17a 5.79 ± 0.14b 5.40 ± 0.06cd 5.65 ± 0.11bc < 0.001 0.702 0.011
 Yolk color score 7.37 ± 0.13b 7.97 ± 0.08a 7.74 ± 0.12a 7.70 ± 0.09a 7.65 ± 0.13ab 7.74 ± 0.08a 0.008 0.084 0.098
 Haugh units 70.63 ± 0.74bc 69.29 ± 0.88c 76.66 ± 1.23a 73.31 ± 1.10b 69.98 ± 0.49c 72.32 ± 0.92bc < 0.001 0.560 < 0.001
 Yolk, % 26.62 ± 0.21 26.99 ± 0.19 26.85 ± 0.21 26.78 ± 0.23 26.72 ± 0.24 26.74 ± 0.21 0.878 0.326 0.676
 Albumen, % 63.24 ± 0.21 62.77 ± 0.22 62.89 ± 0.26 62.97 ± 0.26 63.20 ± 0.31 63.08 ± 0.25 0.773 0.240 0.718
 Eggshell, % 10.15 ± 0.10 10.24 ± 0.08 10.26 ± 0.12 10.25 ± 0.10 10.09 ± 0.11 10.19 ± 0.06 0.781 0.319 0.980
  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-e: Means with different superscripts within the same column differ significantly, P < 0.05