Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens
Wang, JP; He, KR; Ding, XM; Luo, YH; Bai, SP; Zeng, QF; Su, ZW; Xuan, Y; Zhang, KY
| HERO ID | 5037330 |
|---|---|
| In Press | No |
| Year | 2016 |
| Title | Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens |
| Authors | Wang, JP; He, KR; Ding, XM; Luo, YH; Bai, SP; Zeng, QF; Su, ZW; Xuan, Y; Zhang, KY |
| Journal | Journal of Animal Physiology and Animal Nutrition |
| Volume | 100 |
| Issue | 3 |
| Page Numbers | 440-447 |
| Abstract | This study assessed the effect of dietary vanadium (V) and vitamin C (VC) on production performance, egg quality and antioxidant status in laying hens. A total of 360 laying hens (31-week-old) were randomly allotted into a 3 × 3 factorial arrangement treatments (four replicates and 10 chicks per replicate) with three levels of dietary V (0, 5 and 10 mg/kg) and three levels of vitamin C (0, 50 and 100 mg/kg) for 12 weeks. The effect of V and VC did not alter egg production, egg weight, average daily feed intake and feed conversion ratio during 1-12 week. Albumen height and Haugh unit value were linearly decreased (p < 0.001) by addition of V, whereas the effect of 100 mg/kg VC was observed to counteract (p < 0.05) this effect in V-containing treatments during 1-12 week. Hens fed V-containing diet laid lighter (linear effect, p < 0.05) coloured eggs (higher lightness value, lower redness and yellowness value), and the VC exerted no influence on it during 1-12 week. The serum superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities, ability to inhibit hydroxyl radical, were significantly decreased, and the malondialdehyde (MDA) and V contents were increased (p < 0.05) by effect of V during 4, 8 and 12 week. The effect of VC alone and the interactive effect between VC and V were shown to increase serum (p < 0.05) SOD activity in 4 week and decrease MAD levels in 12 week. The result indicate that V decreased the egg quality and caused the oxidative stress at level of 5 mg/kg and 10 mg/kg, and the addition of 100 mg/kg vitamin C can alleviate its egg quality reduction effect and can mitigate the oxidative stress to some extent. |
| Doi | 10.1111/jpn.12377 |
| Pmid | 26259765 |
| Wosid | WOS:000379976600005 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Language Text | English |