Effect of Citric Acid, Phytase and Calcium Levels on the Calcium and Phosphorus Content in Egg: Yolk-Albumen and Shell, Yolk Color and Egg Quality in Diets of Laying Hens
To evaluate the effect of different levels of citric acid (CA) combined with phytase
and calcium levels in the diets of laying hens on the calcium and phosphorus (P)
contents of eggs: yolk-albumen and shell, yolk color and egg quality. A study was
conducted with 24-week-old laying hens fed with a diet based on sorghum and soybean
meal with 2.7 Mcal of EM/kg, 15% crude protein, 3.25% calcium and 0.25%
available P. The levels of CA, phytase and calcium were 0%, 0.6% and 1.2%; 0 and
300 units of phytase (PHYU)/kg; and 3.0% and 3.25%, respectively. Phytase was
added as an ingredient into to the diets, contributing 0.1% P and 0.3% calcium. A
completely randomized factorial experiment was performed with a 3 × 2 × 2 design
and 4 replications. The CA increased (P < 0.05) the P in the shell, and the combination
of 1.2% CA, 300 PHYU phytase and 3.25% calcium increased (P < 0.05) the calcium
in the eggshell. There was a CA × phytase × calcium interaction (P < 0.05) affecting
egg yolk pigmentation; there were no differences in egg quality. It was concluded
that adding CA to the diets of laying hens increases eggshell calcium content,
and improves the phytase response. 1.2% CA × Phytase × 3.25% calcium significantly
increases shell calcium by 0.56 g. Under the conditions of the present investigation, it
would imply greater resistance of the eggs to be broken in the handling from the
farm to the sales centers and consumer. Phytase interacts negatively with 0.6% CA at
low calcium levels to degrade the yellow pigmentation of the yolk.
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