Effects of vitamin E supplementation on performance, serum biochemical parameters and fatty acid composition of egg yolk in laying hens fed a diet containing ageing corn. Issue 1 (27th October 2018)

• Record Type: Journal Article
• Authors: Mu, Yadong; Zhang, Keying; Bai, Shiping; Wang, Jian Ping; Zeng, Qiufeng; Ding, Xuemei
• Is Part Of: Journal of animal physiology and animal nutrition. Volume 103:Issue 1(2019)
• Page Start: 135
• Page End: 145
• Publication Date: 2018-10-27
• Subjects: ageing corn -- egg production -- egg quality -- laying hens -- lipid metabolism -- vitamin E; Animal nutrition -- Periodicals; Feeds -- Periodicals; 636.085
• DOI: 10.1111/jpn.13017
• Languages: English
• ISSNs: 0931-2439

Abstract

Abstract: This study investigated whether dietary vitamin E (VE) supplementation could alleviate any detrimental effects of ageing corn in the diet for laying hens on egg performance, egg quality, serum biochemical parameters, cholesterol content and the fatty acid (FA) profile of egg yolks. The experiment consisted of a 2 × 3 factorial design with two corn types (normal corn and ageing corn) and three concentrations of VE (0, 20 and 100 IU/kg). A total of 216 Lohmann laying hens (50‐week‐old) were randomly allocated into six treatment diets for 12 week. Each treatment had six replicates with six hens. The results showed that ageing corn significantly reduced average daily feed intake (ADFI; p < 0.01) and egg weight ( p < 0.05). Dietary VE supplementation had no significant influences on egg production performance ( p > 0.05). Egg yolk colour was decreased in ageing corn diets ( p < 0.01), while 20 and 100 IU/kg VE significantly improved vitelline membrane strength ( p < 0.01) compared with feeding of 0 IU/kg VE. Ageing corn also significantly decreased the content of cholesterol including total cholesterol (TC; p < 0.05), low density lipoprotein cholesterol (LDL‐C; p < 0.01) and very low density lipoprotein cholesterol (VLDL‐C; p < 0.05) in the serum. Feeding 100 IU/kg VE significantly increased the content of LDL‐C ( p < 0.01) and VLDL‐C ( p < 0.05) in the serum. Furthermore, the content of the oleic acid, docosahexaenoic acid and total monounsaturated fatty acid (MUFA) was lower ( p < 0.05) and stearic acid and total saturated fatty acid (SFA) was higher ( p < 0.05) in egg yolks in ageing corn diets. Ageing corn resulted in reduced feed intake, egg weights and yolk colour, but the effects of VE supplementation were independent of those of age of corn and were unable to counteract the negative effects of feeding ageing corn.