Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens

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.

Dynamic Alterations on Synthesis and Transportation of Vitamin C and Deposition Status in Produced Eggs Induced by Dietary Vitamin C Supplementation in Hy-Line Brown Layer Model

“…In this study, no signi cant impact of dietary VC supplementation on laying performance and egg quality was observed, which was similar with Wang's results [25] and was different from Ahmed's results [26]. Such inconsistent results from VC supplementation was related to different oxidative stress status in laying hens, which was stronger in old layers at 75 weeks old than in young layers at 35 weeks old [8], and Hy-Line Brown layers in this study was at 40 weeks old.…”

Effects of the stems and leaves of Astragalus membranaceus on growth performance, immunological parameters, antioxidant status, and intestinal bacteria of quail

“…MDA is the end product of lipid peroxidation and is also commonly used as an indicator of lipid peroxidation. The increased levels of SOD, GSH‐PX, CAT, T‐AOC and decreased production of MDA imply an improved antioxidant status (Wang, He, et al, ). In the present study, the antioxidant activity of AMSL included in the diet was revealed by significant improvement of T‐AOC and significantly increased activities of H 2 O 2 ‐scavenging enzymes, GSH‐PX and CAT.…”

Protective Effects of Dietary Antioxidants against Vanadium-Induced Toxicity: A Review

“…More recently, very few studies investigated the interactions of vitamin C and vanadium. In one published study, vitamin C partly enhanced the serum antioxidant status and egg quality in ammonium metavanadate-intoxicated hens [80]. Some studies focused on the role of vitamin E (α-tocopherol) in the treatment of vanadium toxicity.…”