an increase in quail’s egg lysozyme via dietary amino acids supplementation

lysozyme is one of the bioactive components of eggs with well known antibacterial potential, widely used in food industry, medicine and pharmaceutics. in this study, the possibility of quail’s egg lysozyme concentration and activity (modified via amino acids dietary supplementation) was investigated. in accordance with lysozyme amino acids profile, four amino acids of: asparagine, arginine, glycine, and methionine were added to layer quails’ feed. for supplementation of amino acids, provision of the same level of protein content in all the groups was considered, so that amino acids were supplemented in such a way as to add 0.235% protein to the basal diet. a total of 72 japanese quails were employed in a completely randomized design experiment of six experimental groups, three replicates and four birds in each of the 18 cages. amino acids supplementation was proved to have significant increasing effect on egg number and on total egg,s mass production (p