and J. Burnside1, 1Department of Animal and Food Sciences, University of Delaware, 2Station de Recherches Avicoles, INRA, Nouzilly, France.

摘要: Vitamin E supplementation maintained consistently higher yolk viscosity in supplemented eggs. There were no apparent differences in yolk color between non-supplemented and supplemented hens during the duration of the study. This study suggests that Vitamin E supplementation in a hens diet may be an effective means of preserving some egg quality attributes as hens age.