Iron glycinates influence on productivity of laying hens, their physiological state and eggs quality

The object of research – the influence of iron glycinate on laying hens productivity, physiological status and the quality of eggs. Aim of the research – to evaluate the influence of iron glycinate on productivity of laying hens, their physiological condition and the quality of eggs. The problem to be solved can be expressed as a question: what is the influence of iron glycinate on productivity of laying hens, their physiological status and the quality of eggs? The tasks of the research: 1. To evaluate the influence of iron glycinate on laying results of laying hens and feed consumption. 2. To evaluate the influence of iron glycinate on preservation and physiological condition (blood test, blood enzymes). 3. To evaluate the influence of iron glycinate on qualitative and quantitative parameters (sensual, textural and other parameters). Conclusions: 1. The weight of laying hens and their liveability corresponded to the recommendations of Lohman Brown linear growth. 2. Using iron glycinate throughout the research period, i.e. 28-36 week age, the results of laying hens in the experimental group increased by 2 per cent (P>0.05), when compared data to the data of the control group. 3. Iron glycinate did not have significant influence on the feed consumption and the average weight of the egg; the differences between the control and experimental groups statistically was not insignificant (P>0.05). 4. Using iron glycinate the feed consumption throughout all the research period decreased by 5 per cent (P>0.05) per 1 kg of egg mass produced, compared to the control group data. 5. Using iron glycinate, throughout all the research period, the weight of the egg in the experimental group increased by 1 per cent (P>0.05), however, strength of the shell decreased by 3 per cent (P>0.05), albumen height by 2 per cent (P>0.05), Haugh unit also by 2 per cent (P>0.05), compared to the control group. The intensity of the yolk colour and shell weight of the experimental group varied insignificantly (P>0.05). 6. The shell thickness of the hen egg in different parts of the egg increased from 3 per cent (P>0.05) to 4 per cent (P>0.05) in the experimental group, compared to the data of the experimental group. 7. Using iron glycinate the level of cholesterol in the experimental group increased by 2 per cent, compared to the control group (P>0.05). 8. The concentration of the malondialdehydes in fresh eggs of the laying hens was 17 per cent (P>0.05) lower. Iron glycinate did not have significant influence on the concentration of the malondialdehydes in the eggs stored for 28 days. 9. Using iron glycinate, there are no identified statistically significant differences of egg dry matter (DM), fat, protein and ash amount between the control and experimental groups. 10. The usage of iron glycinate in the feed of hens increased the concentration of these fatty acids in the egg yolk: stearic by 0.69 per cent (P>0.05), oleic by 0.40 per cent (P>0.05), however, decreased the concentration of these fatty acids: palmitic by 0.82 per cent (P>0.05), linoleic by 0.57 per cent (P>0.05), compared data to the control group. The concentration of other fatty acids in the egg yolk between the experimental and control groups changed only slightly. 11. Iron glycinate decreased the amount of γ glutamyltransferase (GGT) in the experimental group by 29 per cent (P>0.05), the amount of alanine aminotransferase (ALAT) by 33 per cent (P>0.05), and alkaline phosphatase by 38 per cent (P>0.05), compared to the control group. The amount of aspartate amintransferase (ASAT) in the blood of laying hens increased by 2 per cent (P>0.05), compared to the control group. Iron glycinate did not have essential influence on the other blood parameters of laying hens. 12. Iron glycinate increased the amount of short chain fatty acids (SCFA) in the content of blind gut of the experimental laying hens, acetic acid increased by 18 per cent (P>0.05), propionic acid by 9 per cent (P>0.05) and butyric acid by 20 per cent (P>0.05), compared to the control group. 13. Iron glycinate used in the research did not have any significant influence to the sensual and texture properties of the boiled eggs in the experimental group