Effect of Antioxidants and Unsaturated Fatty Acids on Reproduction in the Hen

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Abstract
Hens were fed a purified diet, low in antioxidants and high in linoleic acid for 8 weeks. By the end of this period egg production of the hens had decreased from 78 to 25%; only 37% of the eggs were fertile and none of the fertile eggs hatched. At the end of 8 weeks, hens fed the basal diet supplemented with 100 IU of vitamin E per pound, had an average egg production of 57%; 76% of their eggs were fertile and 67% of the fertile eggs hatched. When the diet was supplemented with 0.075% of ethoxyquin, egg production was 61%; 76% of the eggs were fertile but only 4% of the fertile eggs hatched. Addition of ethoxyquin at a higher level (0.3%) resulted in hatch-ability comparable to that of vitamin E-supplemented groups. In addition it was noted that with low linoleic acid diets there was no requirement for vitamin E or antioxidants for maintenance of egg production, fertility and hatch of fertile eggs. Apparently the hen responds to the same dietary stresses that produce encephalomalacia in chicks by exhibiting a reduction of egg production, fertility, and hatchability. These dietary stresses can be overcome by increasing dietary levels of antioxidants of either natural or synthetic origin or by decreasing the linoleic acid content of the diet.