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Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens.
J Anim Physiol Anim Nutr (Berl). 2016 Jun; 100(3):440-7.JA

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.

Authors+Show Affiliations

Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.Institute of Animal Nutrition, Sichuan Agricultural University, Kechuang Feed Industry in Sichuan, Chengdu, Sichuan, China.

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

26259765

Citation

Wang, J P., et al. "Effect of Dietary Vanadium and Vitamin C On Egg Quality and Antioxidant Status in Laying Hens." Journal of Animal Physiology and Animal Nutrition, vol. 100, no. 3, 2016, pp. 440-7.
Wang JP, He KR, Ding XM, et al. Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens. J Anim Physiol Anim Nutr (Berl). 2016;100(3):440-7.
Wang, J. P., He, K. R., Ding, X. M., Luo, Y. H., Bai, S. P., Zeng, Q. F., Su, Z. W., Xuan, Y., & Zhang, K. Y. (2016). Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens. Journal of Animal Physiology and Animal Nutrition, 100(3), 440-7. https://doi.org/10.1111/jpn.12377
Wang JP, et al. Effect of Dietary Vanadium and Vitamin C On Egg Quality and Antioxidant Status in Laying Hens. J Anim Physiol Anim Nutr (Berl). 2016;100(3):440-7. PubMed PMID: 26259765.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of dietary vanadium and vitamin C on egg quality and antioxidant status in laying hens. AU - Wang,J P, AU - He,K R, AU - Ding,X M, AU - Luo,Y H, AU - Bai,S P, AU - Zeng,Q F, AU - Su,Z W, AU - Xuan,Y, AU - Zhang,K Y, Y1 - 2015/08/11/ PY - 2015/03/19/received PY - 2015/06/12/accepted PY - 2015/8/12/entrez PY - 2015/8/12/pubmed PY - 2017/8/5/medline KW - antioxidative status KW - productive performance KW - vanadium KW - vitamin C SP - 440 EP - 7 JF - Journal of animal physiology and animal nutrition JO - J Anim Physiol Anim Nutr (Berl) VL - 100 IS - 3 N2 - 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. SN - 1439-0396 UR - https://www.unboundmedicine.com/medline/citation/26259765/Effect_of_dietary_vanadium_and_vitamin_C_on_egg_quality_and_antioxidant_status_in_laying_hens_ L2 - https://doi.org/10.1111/jpn.12377 DB - PRIME DP - Unbound Medicine ER -