Effects of Dietary Valine Levels on Production Performance, Egg Quality, Antioxidant Capacity, Immunity, and Intestinal Amino Acid Absorption of Laying Hens during the Peak Lay Period.

Animals (Basel) · 2021 · PMC8300305 · PMID 34209447

Europe PMC DOI

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an increasing trendp < 0.10so close (0.05 < p ≤ 0.1)

Digestive Enzymes Activities As shown in Figure 2 A, the activity of trypsin showed a significant increase with the increasing of dietary valine levels ( p < 0.05), and the lipase activity showed an increasing trend (0.05 < p < 0.10).

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a decreasing trendp < 0.1so close (0.05 < p ≤ 0.1)

The egg weight presented a decreasing trend with the increasing of dietary valine levels (0.05 < p < 0.1).

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