The Effect of Four Levels of Ascorbic Acid and Two Levels of Calcium on Eggshell Quality of Forced-Molted White Leghorn Hens

Abstract

The present experiment evaluated the effect of four levels of ascorbic acid (0, 100, 250, and 500 ppm) and two levels of calcium (3.0 and 3.5%) on the productivity and eggshell quality of molted Single Comb White Leghorn hens, housed four per 30.5 cm wide x 45.7 cm deep cage. The 4 x 2 factorial treatment combinations were randomly assigned to eight blocks of cages. Egg production increased (P < .06) an average of 5% for the levels of 250 and 500 ppm ascorbic acid. No differences were observed for feed consumption, egg weight, and shell thickness for the different levels of ascorbic acid or calcium in the diet. An increase (P < .01) was observed for specific gravity, as the levels of ascorbic acid increased. Increasing the level of calcium from 3.0 to 3.5% increased (P < .01) specific gravity from 1.073 to 1.075. Shell weight increased (P < .01) with the higher levels of ascorbic acid (250 and 500 ppm). No interactions were observed between the levels of ascorbic acid and calcium. Results suggest that supplementing ascorbic acid to molted laying hens can be beneficial to egg production and eggshell quality.