Effects of high concentrations of dietary vitamin e and ethoxyquin on the performance of laying hens1

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Abstract
1. Three experiments were carried out with light strain laying hens to evaluate the effects of relatively high doses of dietary vitamin E (125 mg/kg food) or ethoxyquin (EQ) (250 mg/kg food) on their laying performance. The control diet contained 5 and 125 mg/kg vitamin E and EQ, respectively. The experimental diets were fed either from one or 32 weeks until 88 or 89 weeks of age. 2. The two antioxidants did not affect the growth of the pullets, age at first egg, final body weight, average egg weight or relative abdominal fat pad size and liver weight at the termination of the experiments. In two out of three experiments, vitamin E and EQ did not affect egg production, food efficiency or mortality; in the third experiment vitamin E significantly ( P< 0.05) improved egg production and food efficiency after an outbreak of Newcastle disease which occurred at 34 weeks of age. EQ significantly reduced mortality during the course of this experiment, but did affect the variables of performance. In two experiments vitamin E consistently improved shell density, although a significant effect was observed in only one of the eight determinations carried out. EQ did not affect this variable. 3. The uterine muscle was more susceptible to oxidation than the drumstick meat, as evaluated by TBA values. In both tissues, vitamin E significantly and consistently decreased TBA values and restricted their increase during incubation, while EQ was less effective, particularly in the drumstick meat. 4. It is concluded that increasing vitamin E and EQ concentrations in diets of laying hens have no effect on the decrease in egg production due to aging. However, vitamin E may minimize the decline in eggproduction and food efficiency following the outbreaks of some diseases and slightly improve — under certain yet undefined conditions — shell density.