The Effects of Age in Layer on Accumulation of Oil-Soluble Antioxidants (Caroteonids, Vitamin E and Vitamin A) Concentration in the Egg Yolk

Abstract

In this study laying hen diet’s total carotene, vitamin A and vitamin E levels and their effects with hens age how affected their accumulation in egg yolk were investigated. For this aim, egg yolk samples were obtained from Lohmann layers in 33rd, 43rd and 53rd weeks and Hy-Line layers in 48th, 58th and 68th weeks respectively. Egg yolk’s total carotenoid content was measured as 19.93, 16.85 and 18.14 (µg g-1) for Lohmann (p<0.05) and 16.72, 17.00, and 18.32 (µg g-1) for Hy-Line respectively (p>0.05). Furthermore egg yolk’s total vitamin A content was measured 3.86, 4.34 and 3.44 (µg g-1) for Lohmann and 7.64, 3.55 and 3.45 (µg g-1) for Hy-Line respectively (p<0.05). In addition to these egg yolk’s total vitamin E content was measured as 110.55, 111.03 and 115.86 (µg g-1) for Lohmann and 99.31, 97.89 and 110.01 (µg g-1) for Hy-Line respectively (p>0.05). As a result layers got old their egg size increase and nutrients in per unit volume decreased but this drawback could be compensated by reformulating diet formulations. © 2016, Centenary University. All rights reserved.