EFFECTS OF ASCORBIC ACID SUPPLEMENTATION IN THE DIET OF HEAT STRESSED LAYING HENS

Authors

  • Adeosun, S. L. Department of Animal Science, Ahmadu Bello University, Zaria
  • Ogundipe, S. O. Department of Animal Science, Ahmadu Bello University, Zaria
  • Sekoni, A. A Poultry Research Programme, Natioanla Animal Production Research Institute, Ahmadu Bello University, Zaria

Keywords:

Rectal temperature, Heat stress, laying hens, ascorbic acid, ShiksBrown, egg qualit

Abstract

An experiment was conducted to determine the effects of synthetic ascorbic acid (AA) in laying
hens during hot dry season of the year. One hundred and eighty ShiksBrown commercial layers
(age 30 weeks) obtained from National Animal Production Research Institute (NAPRI) were
used in this study. The birds were divided into 4 groups with each having 45birds. The groups
were allotted to four dietary treatment groups in completely randomized design replicated three
times with each replicate consisting 15 birds. The dietary groups consisted of various levels of
Ascorbic Acid as follows: 0, 100, 200 and 300mg designated as the treatment groups 1, 2, 3 and
4 respectively. The study lasted for 12 weeks duration. Increase in final weight, body weight
change, percent Hen-day-egg production, feed intake and lower feed cost per dozen eggs were
noticed as dietary level of AA increased from 100 to 300 mg per Kg diet. The 200 mg and 300
mg AA 1/kg diet levels resulted in better shell weight, haugh unit, packed cell volume,
haemoglobin content and total blood protein. The same levels also resulted in reduction of rectal
temperature. It was concluded that supplemental feeding of AA at the rate of 200 mg/kg diet
was adequate for the performance, egg quality characteristics and hematological status of laying hens during hot-dry season. 

Published

2015-12-30