Effect of Dietary Supplementation with L-Arginine and Vitamin C on Egg Production Performance for Matrouh Strain Hens

The present work was aimed to study the effect of dietary L-arginine level, vitamin C, and their interaction between them on some productive performance of Matrouh laying hens during the summer season. A 4X3 factorial treatment arrangement was carried out including four levels of dietary L-Arg (0.0, 0.4, 0.8, and 1.2 g/kg diet) and three VC concentrations (0, 150, and 300 mg/kg diet). A total number of 108 Matrouh hens (Egyptian local strain) aged 64 weeks were randomly distributed into twelve treatment groups (three replicate each). The results obtained showed a significant (p < 0.05) effect in live body weight due to dietary L-Arg and VC supplementation at 72 weeks of age only. Significant (p < 0.05) differences were observed in feed intake and feed conversion ratio due to dietary L-Arg levels during all periods of estimation. Dietary L-Arg levels had significant (P<0.05) effects on the rate of egg prodction during the periods from 68-71 and 64-75 weeks of birds age. Significant (p < 0.05) differences were observed in egg weight due to dietary L-Arg and VC levels during all periods of estimation except at 72-75 weeks of age. Dietary L-Arg levels had significant (P<0.05) effect on egg mass during the periods from 68-71,72-75 and 64-75 weeks of bird’s age. The VC supplementation didn't have any significant effects on feed conversion ratio, egg production rate, egg weight, and egg mass. The interaction effects between dietary L-Arg and VC levels had a major influence (p < 0.05) on body weight, feed consumption, feed conversion ratio, egg production rate, egg weight and egg mass. In conclusion, it could be concluded that Matrouh laying hens supplemented diet with L-Arg at a level of 1.2 g or VC at a level of 300 mg/kg diet, seemed to be adequate to achieve the favorite results and is recommended.