Effect of Orotic Acid on Egg Production and Egg Fat of Laying Hens

Abstract

The present study was undertaken to investigate the potential effects of different concentrations of dietary orotic acid (OA) on egg production rate and egg lipid accumulation in two breeds of mature laying hens— Hiscx white (HSW) and Hisex brown (HSB). The chicks of the two breeds were raised on a cholesterol free basal diet for 16 weeks after that each breed was divided into two groups. One group was continued on the free cholesterol diet while the second group was fed the same diet containing 2, 1. 0.5. 0.1 or 0.05"„ OA. respectively, by changing the OA concentration monthly. The response to dietary OA as indicated by the increase in rate of egg production was significant in both breeds at the 0.05",, level. The experimental HSW and the experimental HSB exhibited an elevation of 15 and 14% daily increase in the rate of egg production, respectively.

Furthermore, the effect of dietary OA on total egg cholesterol was more dramatically in HSW as compared to HSB. The reduction of total egg cholesterol at all OA levels was between 28-35% in the experimental HSW hens. However, the HSB hens showed a reduction of 21-26% and at only 2. I and 0.5% OA feeding levels. This reduction of total egg cholesterol was accompanied by elevation of egg total neutral lipids (NL) and free fatty acids (FFA). There was no concomitant change in egg total phospholipids (PL).