Egg quality of hens fed different digestible lysine and arginine levels

Abstract

This experiment aimed at evaluating the influence of the supplementation of digestible lysine and digestible arginine at different ratios in the diet fed to layers between 24 to 44 weeks of age on egg quality. In total,320 Lohmann LSL laying hens were allotted according to a completely randomized design in a 2 x 4factorial arrangement, consisting of two digestible lysine levels (700 or 900 mg/kg of diet) and four digestible arginine levels (700, 800, 900,or 1000 mg/kg of diet). Diets contained, therefore, digestible Lys:Arg ratios of 100, 114, 128, and 142 when the diet contained 700 mg digestible lysine per kg of diet, and 78, 89, 100, and 111 when 900 mg digestible lysine per kg was supplemented. The data obtained with digestible arginine levels were fitted to polynomial regression equations, and with digestible lysine, the F test (5% probability) was used to compare the means. The following variables were evaluated: egg weight; internal egg quality (yolk percentage and index, albumen percentage, Haugh units), eggshell quality (specific gravity andeggshell percentage); and whole egg, albumen, and yolk solids content. Digestible lysine and arginine interaction did not affect egg quality. Increasing levels of digestible lysine and arginine reduced eggshell quality and albumen solids, respectively. The levels of these amino acids suggested to improveegg quality are 700 mg digestible lysine and 700 mg digestible arginine/kg of feed at a Dig Lys: Dig Arg ratio of 100.

Keywords

• Antagonism
• digestible amino acid
• egg components
• Haugh units