Effect of Dietary Vitamin E on the Performance, Plasma and Egg Yolk Vitamin E Levels and Lipid Oxidation of Egg in Heat Stressed Layers

Journal of Applied Biological Sciences

Ş. Canan BÖLÜKBAŞI¹  M. Sait KELE޹  M. Kuddusi ERHAN¹  Rıdvan KOÇYİĞİT¹ 

关键词: Laying hen;    TBARS;    vitamin E;    egg production;    heat stress;   

DOI  :  

学科分类：生物科学（综合）

来源: Nobel Bilim ve Arasirma Merkezi/Nobel Science and Research Cente

【 摘 要 】

ThisstudywasconductedtoinvestigatetheeffectsofdietaryvitaminElevelsontheconcentrationofvitaminEofeggyolkandplasma,TBARS(thiobarbituricacidreactivesubstance)ofeggyolkduringrefrigeratedstorageof1or42daysandproductiveperformanceoflayinghensexposedtoheatstress(30oC).Twentyfourweekold,128LohmanLSLhybridslayersdividedinto8groups.Halfofthegroupswerekeptatnormalpoultry-houseconditions(20oC)andtheotherhalfwereexposedtoheatstress(30oC).Inbothpoultry-houses,formergroupswerefedonbasaldietsand2nd,3rd,and4thgroupswerefedonthevitaminaddedrationswhichwere45,65,85IU/kgvitaminErespectively.SupplementationofvitaminEcausedaverysignificantincreaseintheeggyields.Eggproductionwassignificantlygreater(P<0.01)with85IU/kgvitaminE(81%)ascomparedtocontrolhens.Ontheotherhandtheaverageeggyieldsweresignificantlydecreased(approximately14%)bytheheatstress.AhigherconcentrationofvitaminEreducedTBARSvaluesineggs.ConcentrationofvitaminEintheyolkandplasmalinearlyincreasedasthedietaryvitaminEincreased.

【 授权许可】

Unknown