Supplementation of two sources and three levels of iodine in the diet of laying hens: effects on performance, egg quality, serum and egg yolk lipids, antioxidant status, and iodine accumulation in eggs

Sima Sarlak,Sayed Ali Tabeidian,Majid Toghyani,Amir Davar Foroozandeh Shahraki,Mohammad Goli,Mahmood Habibian

Supplementation of two sources and three levels of iodine in the diet of laying hens: effects on performance, egg quality, serum and egg yolk lipids, antioxidant status, and iodine accumulation in eggs

2020

Sima Sarlak
Sayed Ali Tabeidian
Majid Toghyani
Amir Davar Foroozandeh Shahraki
Mohammad Goli
Mahmood Habibian

In total, 378 Shaver White layers were allocated into 7 treatments with 6 replicates, from 30 to 42 wk of age, to assess the effects dietary organic (ethylenediamine dihydroiodide [EDDI]) versus in...

Keywords:

Yolk
Antioxidant
Chemistry
Food science
Iodine

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