Evaluation of natural and synthetic vitamin E on production performance, egg quality and vitamin E content of yolk in laying hens.

摘要

A total of two hundred 35-week-old (Hy-line brown) layers were randomly assigned to 4 treatments with 10 replications and 5 layers per replicate (1 layer per cage). Dietary treatments were: (1) CON (basal diet); (2) S150, CON + synthetic vitamin E (VE) 150 IU/kg; (3) N50, CON + natural VE 50 IU/kg; and (4) N75, CON + natural VE 75 IU/kg. Dietary VE led to a greater Haugh unit (HU) and VE concentration in yolk (P < 0.05) compared with CON group, whereas the egg production, feed intake, egg weight, eggshell strength, yolk height, yolk colour and eggshell thickness were not influenced (P