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Vitamins C and E can Alleviate Adverse Effects of Heat Stress on Live Weight and Some Egg Quality Profiles of Layer Hens
J. J. Ajakaiye1*, M. Cuesta-Mazorra and J. R. Garcia-Diaz
Department of Zootechnics and Veterinary Medicine, Faculty of Agricultural Sciences, Universidad Central “Marta Abreu” de Las Villas, Km 5½ Carretera a Camajuani, P. O. 54830, Santa Clara, Villa Clara, Cuba; 1College of Agriculture and Animal Sciences, Ahmadu Bello University, Mando Road Campus, Kaduna, Nigeria
*Corresponding author:


An experiment was designed to investigate the effects of vitamins C and E on live weight and egg quality profile of layer hens subjected in situ to heat stress.  Hybrid White Leghorn (L33) layer hens (n=720) and 39 weeks old, were randomly allotted to 4 treatments containing 0, 150 mg vitamin C, 150 mg (150 IU) vitamin E, and 150 mg vitamin C plus 150 mg vitamin E/Kg of diet. Final live weight in supplemented groups were significantly (P<0.05) higher than control. Egg, egg yolk and egg albumen weight in groups administered with vitamins E and C+E were very significantly higher compared with control, meanwhile, the same indicators were only significantly (P<0.05) higher in vitamin C group compared with control. Similarly, eggshell weight was significantly (P<0.05) higher in all treated groups, with the highest value recorded in group supplemented with vitamins C+E compared with control. By sustaining bird’s live weight and increasing egg quality indicators, it is concluded that both antioxidants offered protective effect against the thermally stressful hot-humid condition.

Key words: Egg quality, Heat stress, Layer hens, Live weight, Vitamins C and E


ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)