Department of Animal Science, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Biol Trace Elem Res. 2010 Dec;138(1-3):60-8. doi: 10.1007/s12011-010-8612-6. Epub 2010 Feb 2.
An experiment was conducted to determine the effect of dietary vitamin E and C on serum metabolites, yolk cholesterol, egg quality, and performance of layer hens. One hundred sixty-eight commercial Hy-Line W-36 layer hens were randomly divided into seven groups and six replicates with four hens in each. Dietary treatments were introduced after the pre-experimental period (10 days) to adjust egg production. Treatments were levels of vitamin E or C (100, 200, and 400 mg/kg diet) supplementation to the basal diet for 4 weeks, whereas the control group received no supplementation. Egg production, egg weight, and feed consumption were recorded during the study. Shell thickness, Haugh unit score, yolk color, yolk weight, yolk cholesterol, and blood parameters were measured at the end of experiment. There was no significant effect of dietary vitamin E or C on hen performance. Egg yolk cholesterol concentrations decreased linearly by antioxidant vitamin supplementation (P < 0.01). Egg yolk cholesterol reduction did not have any negative effect on egg production rate. Antioxidants, especially vitamin C, increased serum glucose concentration (P < 0.05). Serum total cholesterol content did not change by vitamin supplementation but cholesterol in high-density lipoprotein (HDL-C) decreased and cholesterol in low-density lipoprotein (LDL-C) increased (P < 0.05), as dietary vitamin E or C supplementation increased in diets. These results are in conflict with the previous hypothesis that antioxidants have a role in LDL-C removal from the blood or increasing HDL-C. Vitamin E was more effective than vitamin C in this case and if these results are confirmed by further studies, they may result to revision in researchers' point of view about antioxidant especially in human medicine.
进行了一项实验，以确定饮食中维生素 E 和 C 对血清代谢物、蛋黄胆固醇、蛋品质和产蛋母鸡性能的影响。将 168 只商业海兰 W-36 产蛋母鸡随机分为七组，每组六重复，每重复四只母鸡。在预实验期（10 天）后引入饮食处理，以调整产蛋量。处理是在基础饮食中添加维生素 E 或 C（100、200 和 400mg/kg 饮食），持续 4 周，而对照组则不添加。在研究期间记录产蛋量、蛋重和饲料消耗。在实验结束时测量蛋壳厚度、哈夫单位评分、蛋黄颜色、蛋黄重量、蛋黄胆固醇和血液参数。饮食中添加抗氧化维生素对母鸡性能没有显著影响。蛋黄胆固醇浓度随抗氧化维生素补充呈线性下降（P<0.01）。蛋黄胆固醇的降低对产蛋率没有任何负面影响。抗氧化剂，特别是维生素 C，增加了血清葡萄糖浓度（P<0.05）。血清总胆固醇含量不因维生素补充而改变，但高密度脂蛋白胆固醇（HDL-C）减少，低密度脂蛋白胆固醇（LDL-C）增加（P<0.05），随着饮食中添加的维生素 E 或 C 增加。这些结果与先前的假设相矛盾，即抗氧化剂在 LDL-C 从血液中清除或增加 HDL-C 方面发挥作用。在这种情况下，维生素 E 比维生素 C 更有效，如果这些结果被进一步研究证实，它们可能会导致研究人员对抗氧化剂的观点发生变化，特别是在人类医学方面。
