Table 4.
Effect of encapsulated L-Lys-HCl and DL-Met supplementation on egg quality1,2
| Item | Control | 80CLM | 60CLM | P-value |
|---|---|---|---|---|
| Week 4 | ||||
| Egg weight, g | 64.2 ± 0.9 | 65.2 ± 0.8 | 65.3 ± 0.7 | 0.591 |
| Egg shape index, % | 76.3 ± 0.3 | 75.3 ± 0.3 | 75.2 ± 0.5 | 0.193 |
| Eggshell thickness, ×102 mm | 32.8 ± 0.3 | 32.3 ± 0.9 | 32.7 ± 0.5 | 0.825 |
| Eggshell strength, kg/cm2 | 4.1 ± 0.1 | 4.2 ± 0.1 | 4.1 ± 0.1 | 0.934 |
| Albumen height, mm | 6.4 ± 0.3 | 6.5 ± 0.2 | 6.3 ± 0.2 | 0.775 |
| Yolk color score | 6.2 ± 0.2 | 6.7 ± 0.4 | 6.2 ± 0.4 | 0.454 |
| Haugh units | 77.9 ± 1.9 | 77.7 ± 1.8 | 76.2 ± 1.8 | 0.779 |
| Yolk, % | 26.2 ± 0.4 | 26.5 ± 0.3 | 26.2 ± 0.3 | 0.802 |
| Albumen, % | 64.1 ± 0.5 | 64.1 ± 0.3 | 63.6 ± 0.6 | 0.670 |
| Eggshell, % | 9.6 ± 0.1 | 9.5 ± 0.2 | 10.2 ± 0.4 | 0.170 |
| Week 8 | ||||
| Egg weight, g | 65.5 ± 0.8 | 65.6 ± 0.4 | 66.4 ± 0.7 | 0.624 |
| Egg shape index, % | 75.4 ± 0.6 | 75.7 ± 0.5 | 74.4 ± 0.4 | 0.226 |
| Eggshell thickness, ×102 mm | 32.8 ± 0.5 | 33.1 ± 0.4 | 33.8 ± 0.5 | 0.186 |
| Eggshell strength, kg/cm2 | 4.1 ± 0.1a | 4.1 ± 0.1a | 3.8 ± 0.1b | 0.031 |
| Albumen height, mm | 6.9 ± 0.2 | 7.0 ± 0.2 | 6.7 ± 0.1 | 0.508 |
| Yolk color score | 7.2 ± 0.2 | 7.1 ± 0.3 | 7.0 ± 0.2 | 0.804 |
| Haugh units | 79.9 ± 1.4 | 81.5 ± 1.3 | 79.2 ± 0.5 | 0.368 |
| Yolk, % | 26.2 ± 0.5 | 26.3 ± 0.3 | 26.7 ± 0.3 | 0.706 |
| Albumen, % | 63.6 ± 0.6 | 63.5 ± 0.3 | 63.2 ± 0.4 | 0.813 |
| Eggshell, % | 10.1 ± 0.2 | 10.3 ± 0.1 | 10.1 ± 0.1 | 0.777 |
1Basal diet supplemented with encapsulated L-lys HCL and DL-met at 60% (60 CLM) or 80% (80CLM) of the control levels.
2Data were presented as the mean ± SEM (n = 5).
a,bMeans with different superscripts within the same line differ significantly, P < 0.05.