Poult. Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Kirunda, D.
Right arrow Articles by McKee,
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Kirunda, D.
Right arrow Articles by McKee, , SR
Poultry Science, Vol 80, Issue 9, 1378-1383
Copyright © 2001 by Poultry Science Association

Articles

The efficacy of vitamin E (DL-alpha-tocopheryl acetate) supplementation in hen diets to alleviate egg quality deterioration associated with high temperature exposure

DF Kirunda, SE Scheideler, and McKee SR

Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, USA.

Supplementation of hen diets with vitamin E was investigated as a means to alleviate egg quality deterioration associated with high temperature exposure. One hundred eighty layers (60 birds/diet) were randomly placed on diets supplemented with vitamin E at 20, 60, and 120 IU/kg feed. After 2 wk on feed, one-half of the birds were maintained at environmental temperatures of 21 C, whereas the other half were acclimated over 3 d to increasing environmental temperatures reaching 34 C. Birds were exposed to 21 or 34 C for 2 wk (five hens per cage x six replications). Egg production, feed intake, and egg weights were determined daily. Twenty eggs were collected from each treatment group and analyzed for vitamin E content in yolk, percentage egg solids, yolk color, yolk pH, albumen pH, foaming ability of albumen proteins, emulsification capacity of yolk, yolk viscosity, yolk color, and vitelline membrane strength (VMS). Results suggested that high temperature exposure (HTE) caused a reduction in feed intake, egg production, Haugh units, egg weights, VMS, yolk and albumen solids, foam stability, angel cake volume, yolk color, and emulsification capacity. Supplementation of HTE hen diets with 60 IU vitamin E/kg feed improved feed intake, egg production, VMS, yolk and albumen solids, foam stability, and angel cake volume. However, egg weight, emulsification capacity, yolk color, yolk index, and yolk viscosity were not improved by vitamin E supplementation of HTE hens. Vitamin E levels in the yolk were lower from HTE hens compared with controls at all levels of vitamin E supplementation.


This article has been cited by other articles:


Home page
 Poult. Sci.Home page
J. B. Olson, N. E. Ward, and E. A. Koutsos
Lycopene Incorporation into Egg Yolk and Effects on Laying Hen Immune Function
Poult. Sci., December 1, 2008; 87(12): 2573 - 2580.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2001 by the Poultry Science Association.