Effect of different vitamin D sources and calcium levels in the diet of layers in the second laying cycle

Nascimento, GR do; Murakami, A. E.; Guerra, Afqm; Ospinas-Rojas, IC; Ferreira, M. F. Z.; Fanhani, JC

doi:10.1590/1516-635x160237-42

Cited by 29 publications

(27 citation statements)

References 18 publications

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“…In contrast, the level of Ca did not affect the EW. Nonetheless, the source of VD 3 influenced ( P < 0.05) LR, FCR, and EW, showing improved results of laying hens with 25-(OH)D 3 and cholecalciferol ( 40 ).…”

Section: Resultsmentioning

confidence: 98%

“…These may differ due to the role of Ca in regulating the reproductive hormones and ovary growth ( 5 ). Nascimento et al ( 40 ) found that there was no interaction between the different sources of vitamin D at a 2,000-IU/kg diet from VD 3 , 25-(OH)D 3 , 1,25-(OH) 2 D 3 , and four calcium levels from 2.85 to 5.25%, with intervals of 0.80% in all egg production traits. However, a significant quadratic component of the contrast analysis for the level of calcium in LR and FCR was observed, showing better productive characteristics at 4.12 and 4.09% Ca, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Calcium and Cholecalciferol Levels in Late-Phase Laying Hens: Effects on Productive Traits, Egg Quality, Blood Biochemistry, and Immune Responses

2020

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Productive traits and immunity in laying hens decrease sharply during the late phase of laying due to aging, which negatively affects the metabolism and hormonal status of the animals. The influence of Ca levels (3.5, 4.0, and 4.5%) and/or cholecalciferol [Vitamin D 3 (VD 3 )] supplementation (800-, 1,000-, and 1,200-IU/kg diet or as total of 3,800, 4,000, and 4,200 IC VD 3 ) on performance, egg quality, blood biochemistry, and immunity of brown egg layers was investigated. Three hundred and sixty H&N Brown egg layers (60 weeks old) were allocated at random into nine nutritional treatments of five replications (cages) of eight hens each. The control diet in this experiment contained a 3.5% Ca level with 800 IU VD 3 . The addition of VD 3 at 1,000 and 1,200 IU to 3.5 and 4% Ca diets significantly ( P ≤ 0.05) increased the rate of laying, egg mass, and feed conversion ratio (FCR) compared to the control diet on 3.5% and 800 U of VD 3 . Besides this, the addition of VD 3 at 800 and 1,200 IU to 3.5% Ca level diets enhanced the Haugh unit score. Similar results were observed in eggshell quality measurements and tibia ash. Increasing the Ca concentration from 3.5 to 4 and 4.5% and increasing VD 3 levels from 800 to 1,000 or 1,200 IU significantly and similarly increased serum total protein and globulin. In addition, VD 3 at 1,000 IU increased serum albumin, compared to 800 IU. Increasing Ca level increased IgA, and 4 and 4.5% Ca levels similarly increased IgG and α-2 globulin compared to the 3.5% Ca diet. VD 3 addition at 1,200 IU to the 4% Ca diet significantly increased γ-globulin compared to 1,000 IU, but decreased β-globulin. Increasing the Ca level to 4% significantly reduced serum triglycerides, and the very low-density lipoprotein and the triglyceride/high-density lipoprotein ratio were both decreased with 4 and 4.5% Ca level diets. Increasing the Ca level caused a stepwise increase in catalase, which was markedly increased with VD 3 supplementation at 1,200 IU. Plasma estrogen was increased considerably with VD 3 supplementation at 3.5% Ca, but parathyroid hormone levels were not affected. In conclusion, increasing Ca levels in the diet of laying hens to 4% during the late production phase could be a useful tool to improve laying performance, eggshell quality, Haugh unit score, and physiological and immunological status. Besides, VD 3 at a 1,000 IU/kg diet to 3.5% Ca improved performance of hens fed 3.5% Ca, showing that the potential impact of VD 3 depends on Ca concentrations.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Calcium and Cholecalciferol Levels in Late-Phase Laying Hens: Effects on Productive Traits, Egg Quality, Blood Biochemistry, and Immune Responses

2020

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“…Therefore, lots of efforts are being employed to improve the productive performance of aged laying hens using nutritional interventions, including but not restricted to the supplementation of the diet with the exogenous enzymes, prebiotics and probiotics, minerals (calcium and zinc, etc. ), and vitamins such as vitamin D ( VD ) and biotin ( Abdelqader et al., 2013 , Kim et al., 2013 , Nascimento et al., 2014 , Ghasemian and Jahanian, 2016 , Tsai et al., 2016 ). Owing to their beneficial effects on reproduction, antioxidant activity and other physiological mechanisms ( Combs Jr. and McClung, 2016 ), vitamins have justifiably attracted a lot of interest in the laying hen industry.…”

Section: Introductionmentioning

confidence: 99%

“…However, the advancing aging of laying hens is invariably accompanied by the reduced ability of VC synthesis and VD metabolism in the kidneys ( Abe et al., 1982 , Gan et al., 2018 ) and the attenuated absorption of vitamin B complex in the intestine ( Pannerec et al., 2018 ). Some previous studies demonstrated that supplementation with a high concentration of VD/K in the diet of old laying hens enhanced the laying rate and the concentration of VD/K in the eggs ( Park et al., 2005 , Nascimento et al., 2014 ). Similarly, a higher inclusion rate of VC in 80-wk-old laying hens also improved antioxidant ability and immunity ( Gan et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary vitamins supplementation level on the production performance and intestinal microbiota of aged laying hens

et al. 2020

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The objective of this study was to investigate the effects of higher vitamins supplementation level on the performance, immunity, and intestinal microbiota of old laying hens. Twelve birds were randomly chosen from 312 healthy, 65-wk-old Hy-Line Brown layers for sampling after a 7-wk acclimation period. The remaining 300 hens were randomly allocated to 1 of 4 dietary treatments for a 13-wk feeding trial: basal diet ( CON ), basal diet with 2-fold supplementation level of lipid-soluble vitamins ( LV ), 2-fold supplementation level of water-soluble vitamins ( WV ), or 2-fold supplementation level of both lipid-soluble and water-soluble vitamins ( BV ), respectively. Compared with 72-wk-old laying hens, the 85-wk-old laying hens showed declined egg quality, which implied by inferior eggshell strength and yolk color ( P < 0.05). However, after 13 wks feeding trial, the birds in WV group had higher yellowness of yolk color, and LV group had increased laying rate ( P < 0.05) compared with CON. Meanwhile, WV and/or BV groups showed improved GSH/GSSG levels in liver and increased secretory immunoglobulin A concentrations in jejunum compared with CON ( P < 0.05). In addition, higher dietary vitamin supplementation levels significantly altered the composition of intestinal microbiota, as evidenced by increased abundance of ileal Lactobacillus , whereas reduced richness of ileal Romboutsia , Turicibacter , and cecal Faecalibacterium ( P < 0.05) in WV group and increased cecal Megasphaera and Phascolarctobacterium ( P < 0.05) in LV group compared with CON group. In conclusion, higher vitamin supplementation levels in the diet could improve laying performance and egg quality of aged hens, which was closely correlated with the increased abundance of beneficial microbiota in the intestine.

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“…The specific gravity achieved was probably due to the relatively similar calcium and phosphorus content of the dietary treatment (Table 1), so the calcium content in the eggshell was also no different. According to Nascimento et al (2014), egg specific gravity was influenced significantly by calcium consumption. This statement is supported by the opinion of Harmayanda et al (2016) which stated that calcium consumption has a positive effect on egg specific gravity.…”

Section: Egg Specific Gravitymentioning

confidence: 99%

External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids

Kartikasari

Hertanto

Nuhriawangsa

2019

JITEK

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This study was conducted to evaluate the external physical quality and sensory quality of eggs fed diets added with purslane meal (Portulaca oleraceae) as a source of alpha-linolenic acids. The materials used were Hy-Line Brown laying hen (n= 150 hens, 54 weeks old). The design of the study was a one way classification with five experimental diets. Each diet was replicated five times with five hens for each replication. The diets were formulated by supplementing purslane meal to a basal diet. The levels of purslane meal were 0% (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4). The diets were given to the hens for 35 days with 7 days of adaptation period. To analyse the external quality of the eggs, a total of 30 eggs (n=6 per dietary treatment) collected at day 33, 34, and 35 were used. The sensory analysis used eggs from day 32. The results of the external quality of eggs showed that the addition of purslane meal (Portulaca oleracea) into the diets of laying hens reaching a level of 8% tended to increase egg weight and did not decrease shell thickness, shell weight, the shape index, and specific gravity (P>0.05). Dietary inclusion of purslane meal up to a level of 8% significantly increased (P<0.01) the preference of egg yolk color while texture, taste, flavor, and overall acceptance were not affected. The conclusion is that purslane meal can be included in the laying hen diets up to a level of 8% without decreasing the external physical quality and the sensory quality of boiled eggs. Diets containing purslane meal increase the preference of egg yolk color due to the increase in yolk color intensity.

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Effect of different vitamin D sources and calcium levels in the diet of layers in the second laying cycle

Cited by 29 publications

References 18 publications

Calcium and Cholecalciferol Levels in Late-Phase Laying Hens: Effects on Productive Traits, Egg Quality, Blood Biochemistry, and Immune Responses

Calcium and Cholecalciferol Levels in Late-Phase Laying Hens: Effects on Productive Traits, Egg Quality, Blood Biochemistry, and Immune Responses

Effects of dietary vitamins supplementation level on the production performance and intestinal microbiota of aged laying hens

External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids

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