Effect of various sources and levels of iodine, as well as the kind of diet, on the performance of young laying hens, iodine accumulation in eggs, egg characteristics, and morphotic and biochemical indices in blood

Abstract

Young hens were fed over a period of 150 d with 2 kinds of diets including corn and soybean meal or corn, soybean, and rapeseed meal. Diets were enriched with potassium iodide (KI) or potassium iodate (KIO3) as an I source in amounts equal to 1, 3, or 5 mg of supplemented I/kg of feed. The hen performance, egg quality, hematological and morphotic indices in blood, hepatic enzyme activity, lipid indices in blood serum as well as I accumulation in wet egg content were determined. Introduction of 00-variety rapeseed meal into the diet improved the laying rate and feed conversion (P < 0.05); however, better egg weight was noted by feeding the hens with a diet without rapeseed meal. Use of KI as an I source enhanced the egg weight. The increased I level in the diet had an equivocal influence on egg weight, improved the feed conversion per 1 kg of eggs, and decreased the proportion of damaged eggs. The use of corn, soybean, and rapeseed meal in hen diets significantly improved yolk color; similar results were noted after an increase in I levels in the diets after 3 mo of feeding. Hematological indices of hen blood demonstrated significantly higher red blood cells numbers and hemoglobin concentrations with the use of KI. The use of a diet containing rapeseed meal led to an enhancement of hepatic enzyme activity, especially of alkaline phosphatase (P = 0.007). Lipid metabolism indices were not influenced by the kind of diet or the I source or level. The accumulation of I in wet egg content was negatively influenced by the use of a diet containing rapeseed meal (P = 0.000). The application of KI as an I source enhanced (P = 0.003) the accretion of I in eggs after 5 mo of treatment. Enhanced I supply significantly increased accumulation of I in eggs (P = 0.000) after 3 and 5 mo of the experiment from 260 and 310 to 1,011 and 1,256 µg/kg of wet egg content, respectively.

The effects of dietary calcium iodate on productive performance, egg quality and iodine accumulation in eggs of laying hens

“…Słupczyńska, Jamroz, Orda, and Wiliczkiewicz () conducted a research on Hy‐Line Brown laying hens over 3 and 5 months of periods. Their results demonstrated that the highest laying rate was observed in group receiving 3 mg of I/kg diet given as KIO 3 ( p = .009).…”

“…Słupczyńska et al. () reported that dietary I supplementation (1, 3 and 5 mg/kg as KI or KIO 3 ) did not significantly affect egg yolk, albumen and eggshell percentages over 3‐month experiment but increased albumen ratio after 5 months ( p = .012) and yolk colour after 3 months of experiment ( p = .003).…”

Feed Additives Produced on the Basis of Organic Forms of Micronutrients as a Means of Biofortification of Food of Animal Origin

“…e effectiveness of such methods is usually expressed as the level of inclusion of an ingredient in a product of animal origin [5,10]. erefore, in the feed industry and among breeders, there is an increasing interest in the possibility of using new materials such as algae enriched in microcomponents [11], fossil materials [12], food industry waste such as yeast [13], and other organic waste [5].…”

“…erefore, in the feed industry and among breeders, there is an increasing interest in the possibility of using new materials such as algae enriched in microcomponents [11], fossil materials [12], food industry waste such as yeast [13], and other organic waste [5]. e appropriate content of macro-and microelements in compound feed is also necessary from the point of view of production economics because it will not only allow obtaining products with an increased content of these ingredients but also help to maintain the health and production parameters of animals at an optimal level [14].…”

“…Feed additives are designed to supplement nutrient deficiencies, improve the taste of feed and its hygienisation, increase the use of feed, and stabilize the gastrointestinal microflora [4]. Feed additives are also used to obtain products of animal origin that will be characterized by a better taste and a higher content of biologically active compounds, such as micronutrients or polyunsaturated fatty acids [5]. is is so-called functional food.…”