Effects of Vitamin A Level on Antioxidant Capacity in Serum, Vitamin A Contents in Serum, Liver and Egg of Laying Hens in Winter

LIU Ning; CUI Guishan; YANG Ling; YANG Zaibin; YANG Weiren; JIANG Shuzhen; ZHANG Guiguo

doi:10.3969/j.issn.1006-267x.2015.07.027

2015 , Vol. 27 >Issue 7: 2209 - 2214

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.07.027

Molecular Nutrition

Effects of Vitamin A Level on Antioxidant Capacity in Serum, Vitamin A Contents in Serum, Liver and Egg of Laying Hens in Winter

LIU Ning ,
CUI Guishan ,
YANG Ling ,
YANG Zaibin ,
YANG Weiren ,
JIANG Shuzhen ,
ZHANG Guiguo

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1. College of Animal Science and Technology, Shandong Agricultural University, Tai'an 271018, China;
2. Weifang Herao Animal Health Products Co., Ltd., Weifang 261041, China;
3. Shandong Province Animal Husbandry Station, Jinan 250022, China

Received date: 2015-01-29

Online published: 2015-07-07

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Abstract

This experiment was conducted to investigate the effects of vitamin A level on antioxidant function and vitamin A contents in serum, liver and egg of laying hens in winter. A total of 525 healthy Hy-line laying hens were randomly divided into 5 groups with 5 replicates per group and 21 hens per replicate. Hens in the control group were fed a basal diet (contained 8 000 IU/kg vitamin A), and the others in experimental groups were fed diets which contained 10 500, 13 000, 15 500 and 18 000 IU/kg vitamin A, respectively. All groups had the same level of other vitamins. The experiment lasted for 42 days. The results showed as follows: the serum total antioxidant capacity (T-AOC) and superoxide dismutase (SOD) activity increased first and then decreased with the level of vitamin A increasing, however, the serum content of methane dicarboxylic aldehyde (MDA) was decreased. The content of vitamin A in liver was increased with the level of vitamin A increasing, moreover, the liver content of vitamin A was increased linearly (P<0.05). The content of vitamin A in eggs increased significantly with the level of vitamin A from 8 000 to 15 500 IU/kg (P<0.05), but the content of vitamin A in eggs decreased significantly with the level of vitamin A from 15 500 to 18 000 IU/kg on days 21 and 42 (P<0.05). In conclusion, dietary vitamin A level from 10 500 to 13 000 IU/kg can obtain the better antioxidant capacity, more contents of vitamin A can obtain in serum, liver and eggs with the level of vitamin A on 15 500 IU/kg.

Key words： vitamin A; antioxidant capacity; serum vitamin A; liver vitamin A; egg vitamin A

Cite this article

LIU Ning , CUI Guishan , YANG Ling , YANG Zaibin , YANG Weiren , JIANG Shuzhen , ZHANG Guiguo . Effects of Vitamin A Level on Antioxidant Capacity in Serum, Vitamin A Contents in Serum, Liver and Egg of Laying Hens in Winter[J]. Chinese Journal of Animal Nutrition, 2015 , 27(7) : 2209 -2214 . DOI: 10.3969/j.issn.1006-267x.2015.07.027

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