The effect of ınclusion of chromium yeast (co-fator ıı, alltech ınc.) and folic acid to the rations of laying hens on performance, egg quality, egg yolk cholesterol, folic acid and chromium levels

Abstract

In this trial, the effect of Chromium yeast and folic acid on the egg yolk cholesterol, folic acid and chromium levels with performance and some egg criteria is evaluated. One hundred and eighty Lohmann White line 40 weeks of age layers were separated into 4 groups having 15 layers and trial replicated 3 times. The trial took place for 56 days. The 4 groups were fed basal diet with control group, chromium yeast (150 mg ton(-1)) group, folic acid (10 mg ton(-1)) group and folic acid + chromium yeast (10 + 150 mg ton(-1)) group. The inner and outer quality levels and cholesterol levels of eggs were detennined. The feed consumption was decreased in chromium yeast added and folic acid + chromium yeast groups by 1.90 and 1.92% and feed conversion rate was increased by 3.5 and 4.35%. The folic acid group and the control group had the same feed consumption and feed conversion rate. Live weight, egg production, egg weight, shape index, eggshell thickness and Haugh units were not changed in the chromium and folic acid groups but egg white and yolk index was higher in. the chromium and folic acid groups than the control group. In comparison to the control and folic acid groups, the egg yolk cholesterol levels of the chromium added groups was decreased in samples taken on the 4th and 8th weeks of the trial (p<0.001). Egg yolk folic acid levels in the folic acid suplemented groups. There is no difference on yolk chromium levels among the treatments. As a result, the decrease in feed consumption, increase in the feed conversion and decrease in egg yolk cholesterol by means of inclusion of chromium yeast to layer feeds could be useful in practical feeding strategies.