Vitamins C and E can Alleviate Adverse Effects of Heat Stress on Live Weight and Some Egg Quality Profiles of Layer Hens

An experiment was designed to investigate the effects of vitamins C and E on live weight and egg quality profile of layer hens subjected in situ to heat stress. Hybrid White Leghorn (L33) layer hens (n=720) and 39 weeks old, were randomly allotted to 4 treatments containing 0, 150 mg vitamin C, 150 mg (150 IU) vitamin E, and 150 mg vitamin C plus 150 mg vitamin E/kg of diet. Final live weight in supplemented groups were significantly (P 0.05) higher than control. Egg, egg yolk and egg albumen weight in groups administered with vitamins E and C+E were very significantly higher compared with control, meanwhile, the same indicators were only significantly (P 0.05) higher in vitamin C group compared with control. Similarly, eggshell weight was significantly (P 0.05) higher in all treated groups, with the highest value recorded in group supplemented with vitamins C+E compared with control. By sustaining bird’s live weight and increasing egg quality indicators, it is concluded that both antioxidants offered protective effect against the thermally stressful hot-humid condition.