EFFECTS OF VITAMIN E SUPPLEMENTED DIET ON EGG PRODUCTION PARAMETERS AND A-TOCHOPHEROL DEPOSITION IN THE YOLK
Published in AgroLife Scientific Journal, Vol. II, Number 1
Written by Natasha GJORGOVSKA, Kiril FILEV, Vasil KOSTOV, Rodne NASTOVA
The transfer of vitamin E from high level supplemented diets in egg yolk, effect on egg production and age was investigated. Hisex Brown, molted laying hens, assigned in three groups were used in the experiment. Two, 80 weeks old, hens were accommodated in each cage. The hens were fed basal diet, containing 45 IU vitamin E kg-1 (group 1), basal diet supplemented 150 IU vitamin E kg-1 (group 2) and basal diet supplemented 300 IU vitamin E kg-1 (group 3). The egg production, egg weight and albumen weight were significantly higher in the experimental groups, but the egg yolk has similar weight in all three groups. The content of vitamin E in the yolk was measured. The concentration of vitamin E in 100 g yolk in group 1, 2 and 3 was 12.78 IU, 21.34 IU and 42.28 IU, respectively. The transfer of vitamin E was significantly higher in the experimental groups (p<0.01).