Egg production, egg quality, and lipid peroxidation status in laying hens maintained at a low ambient temperature (6 deg C) and fed a vitamin C and vitamin E-supplemented diet

This experiment was conducted to evaluate the effects of L-ascorbic acid and alpha-tocopherol acetate on egg production and quality, lipid peroxidation status (measured as malondialdehyde, MDA), and some serum metabolites in laying hens (Hy-Line) maintained at a low ambient temperature (6 deg C). One hundred and twenty laying hens (18-wk-old) were divided into four groups. They were fed either a basal diet or the basal diet supplemented with either L-ascorbic acid or alpha-tocopherol acetate (250 mg/kg of diet) or both vitamins (250 mg each/kg of diet). Although feed consumption of the hens was similar, supplemental vitamins significantly increased final body weight and egg production, and improved feed conversion efficiency. Egg specific gravity, egg shell weight and thickness were also improved. Positive influence on egg weights and Haugh units was observed only in hens supplemented with both vitamins. All three treatments decreased MDA, glucose, cholesterol, and triglyceride concentrations in blood serum. These results indicate that supplementing vitamin C and vitamin E improved the performance of cold-stressed laying hens. The effects of these vitamins were additive.