Fat-Soluble Vitamin Supplementation Levels in Diets for Laying Hens from 28 to 44 Weeks of Age

Fat-Soluble Vitamin Supplementation Levels in Diets for Laying Hens from 28 to 44 Weeks of Age

ABSTRACT This study aimed to examine the impact of levels of dietary supplementation with fat-soluble vitamins on the production performance and egg quality of laying hens. Three hundred Hy-Line White W-36 laying hens were evaluated from 28 to 44 weeks of age. The birds were allotted to one of six t...

Full description

Saved in:
Bibliographic Details
Published in:Brazilian Journal of Poultry Science Vol. 22; no. 3
Main Authors: Félix, DO, Silva, AS, Fialho, ATS, Oliveira, CJP, Brito, CO, Tavernari, FC, Ribeiro Jr, V, Rostagno, HS, Albino, LFT
Format: Journal Article
Language:English
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2020
Subjects:
Egg weight
White eggs
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:ABSTRACT This study aimed to examine the impact of levels of dietary supplementation with fat-soluble vitamins on the production performance and egg quality of laying hens. Three hundred Hy-Line White W-36 laying hens were evaluated from 28 to 44 weeks of age. The birds were allotted to one of six treatments in a randomized block design with 10 replicates with five birds each. Performance and egg quality parameters were evaluated in four 28-day periods. A corn and soybean meal-based basal diet was formulated so as to meet the nutritional requirements of the animals, with the exception of fat-soluble vitamins. The treatments consisted of dietary supplementation with 0%, 33.3%, 66.7%, 100.0%, 133.3% or 166.7% of fat-soluble vitamins (100% supplementation consisted of 7500 IU, 2000 IU, 10 IU and 1.8 mg of vitamins A, D3, E and K per kilogram of diet, respectively). Eggshell weight, shell thickness, shell strength, feed intake, egg weight, feed conversion per egg mass and feed conversion per dozen eggs showed a quadratic response (p≤0.05) to the treatments, whereas egg mass responded linearly. Optimal results were obtained at an average fat-soluble vitamin supplementation level of 109%, which corresponds to 8175 IU of vitamin A, 2180 IU of vitamin D3, 10.9 IU of vitamin E and 1.96 mg of vitamin K per kilogram of diet.
ISSN:1516-635X
1806-9061
DOI:10.1590/1806-9061-2019-1239