Open Access
Research
(Published
online: 04-06-2016)
3.
Effect of dietary iodine on production of
iodine enriched eggs -
Shaikh Sumaiya, Sunil Nayak, R. P. S. Baghel, Anju Nayak, C. D.
Malapure and Rajesh Kumar
Veterinary World, 9(6): 554-558
doi:
10.14202/vetworld.2016.554-558
Shaikh Sumaiya:
Department of Animal Nutrition, College of Veterinary Science
and Animal Husbandry, Jabalpur - 482 001, Madhya Pradesh, India;
drsumaiyakoul@gmail.com
Sunil Nayak:
Department of Animal Nutrition, College of Veterinary Science
and Animal Husbandry, Jabalpur - 482 001, Madhya Pradesh, India;
sunilnayak91@yahoo.com
R. P. S. Baghel:
Department of Animal Nutrition, College of Veterinary Science
and Animal Husbandry, Jabalpur - 482 001, Madhya Pradesh, India;
rameshbaghel@yahoo.co.in
Anju Nayak:
Department of Veterinary Microbiology, College of Veterinary
Science and Animal Husbandry, Jabalpur - 482 001, Madhya
Pradesh, India; nayakanju@rediffmail.com
C. D. Malapure:
Department of Animal Nutrition, College of Veterinary Science
and Animal Husbandry, Jabalpur - 482 001, Madhya Pradesh, India;
cdmalapure@gmail.com
Rajesh Kumar:
Department of Animal Nutrition, College of Veterinary Science
and Animal Husbandry, Jabalpur - 482 001, Madhya Pradesh, India;
rajeshkumarmahla46@gmail.com
Received: 05-02-2016, Accepted: 27-04-2016, Published online:
04-06-2016
Corresponding author:
Sunil Nayak, e-mail: sunilnayak91@yahoo.com
Citation:
Sumaiya S, Nayak S, Baghel RPS, Nayak A, Malapure CD, Kumar R
(2016) Effect of dietary iodine on production of iodine enriched
eggs,
Veterinary World, 9(6):
554-558.
Abstract
Aim:
Objective of this study was to investigate the effect of
different levels of iodine supplementation on iodine content of
eggs in laying hens.
Materials and Methods:
In the experiment, 135 laying hens (White Leghorn) of 55 weeks
age were randomly distributed to 5 dietary treatments; each
group contained 27 laying hens distributed in three replicates
of 9 birds each. Diet T1 was control basal layer diet
without iodine enrichment in which iodine content (I2)
was as per NRC recommendation. Basal diets were supplemented
with calcium iodate (Ca (IO3)2) at 5, 10,
15 and 20 mg/kg in T2, T3, T4
and T5 groups, respectively. The iodine content in
the calcium iodate is 65.21%, therefore, the diets T2,
T3, T4 and T5 contained 3.25,
6.50, 9.75 and 13.0 ppm iodine, respectively. The laying hens
were fed the respective experimental diets
ad libitum
during the experimental period of 10-week. The iodine content of
egg yolk and albumen was analyzed at the end of 5th
and 10th week of the experiment. Economics of feeding
for the production of iodine enriched egg was calculated at the
end of the experiment.
Results:
Increasing iodine levels in diet of hens from 0.45 to 13.0 ppm
significantly increased egg iodine concentration, the highest
concentration of egg iodine was observed in the group fed diet
supplemented with 13.0 ppm iodine followed by those fed 9.75,
6.50, 3.25 and 0.45 ppm iodine in diet. There was no significant
difference in the iodine levels of unboiled versus boiled eggs.
Therefore, the consumers are ensured to receive the optimal
levels of iodine from boiled iodine-enriched eggs. Among
different diets, minimum and significantly lower feeding cost (Rs.
per dozen or per kg eggs) was noticed in hens allotted T3
diet (6.50 ppm I2). However, feeding cost of hens
receiving 3.25 and 9.25 ppm I2 was statistically
(p<0.05) similar to control group (T1). Further, it
was noticed that feeding cost (Rs. per dozen or per kg eggs) was
significantly increased due to the inclusion of higher level of
iodine (13.0 ppm).
Conclusion:
It was concluded that supplementing iodine at 6.50 ppm in layers
diet was economically better for the production of iodine
enriched eggs followed by feed iodine supplementation at 3.25
ppm as compared to control and other treatment groups.
Keywords:
eggs, iodine, layers, performance.
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