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Effect of Citric Acid, Phytase and Calcium levels on the Calcium and Phosphorus Content in Egg: Yolk-Albumen and Shell, Yolk Color and Egg Quality in Diets of laying Hens

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Food and Nutrition Sciences 2016年第14期7卷 1364-1374页

作者： lily M. Vargas-Rodríguez Jesús E. Morales-Barrera José G. Herrera-Haro Juan Antonio-Bautista roberto lópez-pozos David Hernández-Sánchez Instituto de Recursos Genéticos y Productividad (IREGEP) Colegio de Postgraduados Texcoco México Departamento de Medicina Veterinaria y Zootecnia Universidad Autónoma Metropolitana Xochimilco D.F. México México División de Ingeniería en Procesos Bioalimentarios Universidad Tecnológica de los Valles Centrales de Oaxaca Oaxaca México licenciatura en Zootecnia Universidad del Mar. Puerto Escondido Oaxaca México

To evaluate the effect of different levels of citric acid (CA) combined with phytase and calcium levels in the diets of laying hens on the calcium and phosphorus (P) contents of eggs: yolk-albumen and shell, yolk color and egg quality. A study was conducted with 24-week-old laying hens fed with a diet based on sorghum and soybean meal with 2.7 Mcal of EM/kg, 15% crude protein, 3.25% calcium and 0.25% available P. The levels of CA, phytase and calcium were 0%, 0.6% and 1.2%;0 and 300 units of phytase (PHYU)/kg;and 3.0% and 3.25%, respectively. Phytase was added as an ingredient into to the diets, contributing 0.1% P and 0.3% calcium. A completely randomized factorial experiment was performed with a 3 × 2 × 2 design and 4 replications. The CA increased (P ll, and the combination of 1.2% CA, 300 PHYU phytase and 3.25% calcium increased (P lcium in the eggshell. There was a CA × phytase × calcium interaction (P lk pigmentation;there were no differences in egg quality. It was concluded that adding CA to the diets of laying hens increases eggshell calcium content, and improves the phytase response. 1.2% CA × Phytase × 3.25% calcium significantly increases shell calcium by 0.56 g. Under the conditions of the present investigation, it would imply greater resistance of the eggs to be broken in the handling from the farm to the sales centers and consumer. Phytase interacts negatively with 0.6% CA at low calcium levels to degrade the yellow pigmentation of the yolk.

关键词： Citric Acid Phytase Calcium laying Hens Eggshell

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