ビタミンとミネラル

Quality Attributes of Eggs from Laying Hens Fed Diets Supplemented with Varying Inclusion Levels of Ascorbic Acid and Cholecalciferol

Abstract

Bamidele Samuel Adedeji1, Folasade O. Jemiseye2, Adeyemi Ayodeji Afolabi1, Sabur O. Oladimeji3, Funmilayo Grace Adebiyi1, Bukola Christiana Majekodunmi4,5, Babatunde F. Adebayo5, T. V. Abokede1, Sherifat Omowunmi Olufeko6 and Olugbenga Adeniran Ogunwole1*

Vitamin supplements like most feed additives are used to promote performance and wellbeing of chickens. Often times, the effect of these supplements are only monitored on performance attributes with little efforts on their impact on quality of produce from poultry. This study was therefore designed to assess the quality attributes of eggs produced by hens fed diets supplemented with Ascorbic Acid (AA) and cholecalciferol (D₃). The experiment was laid out in a 3 × 4 factorial arrangement in a completely randomized design. Eggs (n=288) obtained from hens fed three levels of supplemental AA (0, 300 and 600 mg/kg) and four levels of D₃ (0, 1000, 2000 and 3000 IU/kg) at the early laying (week 22-38) and mid laying (week 39-55) phases were monitored for external and internal egg quality traits. Neither dietary supplement of AA nor D₃ had influence (p>0.05) on all egg quality parameters monitored at the early laying phase except for yolk weight and yolk %. At the mid-laying phase, shell thickness improved with supplemental AA and cholecalciferol while 2000 IU/kg cholecalciferol increased Haugh unit (90.27). Effects of interaction of AA and cholecalciferol was only significant (p<0.05) on yolk % and diameter. In conclusion, supplemental AA and D₃ improved eggshell thickness while 2000 IU/kg supplemental D₃ increased Haugh unit. Combined dietary supplement of AA and D₃ for the hens enhanced egg yolk percentage and diameter.