effect of vitamin c on performance, egg characteristics and some blood parameters of laying hens

this experiment was conducted to evaluate the effects of vitamin c on laying hens performance, egg characteristics and some blood parameters under normal rearing condition. one hundred and ninety two 24 - weeks - old laying hens diet were used in a completely randomized design with 4 treatments (0, 250, 500 and 750 mg vitamin c/kg diet) and 4 replicates for 105 days. although feed consumption, feed conversion ratio and hen–day egg production were similar among treatments (p>0.05), final body weight was significantly increased (p<0.01) with 250 and 750 mg vitamin c/kg diet. albumen index and hough unit (hu) were greater in groups fed 750 mg vitamin c/kg diet (p<0.05). in addition increasing yolk height and yolk index were found in diet supplemented with 500 mg vitamin c/kg diet (p<0.05). in terms of blood parameters no significant differences were observed in blood glucose and calcium concentration between groups. however the plasma uric acid decreased by 250 mg vitamin c/kg diet (p<0.05). results of this study showed that vitamin c increased body weight and improved albumen and yolk quality and decreased plasma uric acid in laying hens.