Riboflavin Requirement of Breeding Hens in a Humid Tropical Environment

Arijeniwa, A.; Ikhimioya, I.; Bamidele, Oladeji; Ogunmodede, B. K.

doi:10.1080/09712119.1996.9706144

Cited by 5 publications

(8 citation statements)

References 4 publications

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“…Riboflavin or vitamin B 2 is an essential vitamin for completion of the glutathione redox cycle and generating reduced glutathione, which protect cells against oxidative damage due to its role as an endogenous antioxidant [ 107 ]. In meat-type birds, diets deficient in riboflavin can lead to growth rate retardation, leg problems, an imbalanced antioxidant defense system, low carcass yield, low meat quality, and a high mortality rate [ 108 – 112 ], whereas in egg-type birds, it can reduce the rates of egg production, egg weight, and hatchability [ 113 , 114 ]. Tang et al [ 110 ] demonstrated that from 1 to 21 d of age, male White Pekin ducks required diets containing 3.31 and 5.20 mg riboflavin/kg to achieve the highest daily weight gain and feed utilization rate, respectively, based on corn-corn gluten meal diets, but the amounts required were 3.27 and 3.33 mg riboflavin/kg of diet in female White Pekin ducks.…”

Section: Introductionmentioning

confidence: 99%

“…Biotin is a coenzyme that has fundamental roles in carbohydrate, protein, and lipid metabolism [ 116 ]. Diets containing inadequate amounts of biotin can lead to fatty liver and kidney syndrome, a low hatchability rate, low growth rate, and the increased occurrence of foot pad dermatitis in birds [ 114 – 119 ]. Thus, injecting biotin into fertilized eggs, adding biotin to drinking water, or supplementing the diet with biotin can improve egg production, fertility, hatchability, and body weight gains, as well as decreasing the footpad burn score and hock burn score [ 120 – 123 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional requirements of meat-type and egg-type ducks: what do we know?

Fouad

Ruan²,

Wang³

et al. 2018

J Animal Sci Biotechnol

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The demand for duck meat, duck eggs, and associated products is increasing each year. Classic and modern selection programs have been applied to enhance the economic traits of ducks to satisfy the requirements of consumers and enhance the incomes of producers. The nutritional requirements of unselected ducks may not be adequate, however, to fulfill the potential productivity performance of modern birds, including both meat-type and egg-type ducks. In particular, an imbalanced diet is associated with low productive performance and signs of nutritional deficiency (if insufficient nutrients are supplied), as well as with high feed costs and manure problems that reflect flock health and welfare (if excessive nutrients are supplied). Thus, the main aim of this review is to summarize the results of previous studies that estimated the nutrient requirements of meat-type and egg-type ducks in order to evaluate current knowledge and to identify further issues that need to be addressed. In addition, the results obtained in previous studies are compared in order to understand how to lower commercial feed costs, fulfill the genetic potential of selected ducks, protect the environment from pollution, and satisfy the welfare and health needs of ducks.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional requirements of meat-type and egg-type ducks: what do we know?

Fouad

Ruan²,

Wang³

et al. 2018

J Animal Sci Biotechnol

View full text Add to dashboard Cite

show abstract

“…Based on the results reported from studies by Squires and Naber (1993) and Arijeniwa et al (1996), a treatment impact on the laying performance of the hens was expected in this experiment, particularly in case of R1.5, but this was not found. Although in R1.5 riboflavin provision with feed was lower than the critical threshold found by Squires and Naber (1993), laying performance, as well as body weight, in all treatments in the present study reflected the upper rather than the lower range compared to the standard provided by the breeder (Tierzucht 2017) and in the literature (Bonekamp et al 2010).…”

Section: Discussionmentioning

confidence: 59%

“…Skin lesions, in particular of feet, are further symptoms of riboflavin deficiency in poultry (Shepherd and Fairchild 2010). Impaired hatchability (Arijeniwa et al 1996;White 1996) and retarded growth of chicks (Chung and Baker 1990) can be the result of insufficient riboflavin supply via parent animals and rearing diets. Also, feather keratin expression can be negatively impacted by riboflavin deficiency (Cogburn et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Riboflavin for laying hens fed organic winter diets: effects of different supplementation rates on health, performance and egg quality

Leiber

Holinger

Amsler

et al. 2021

Biological Agriculture & Horticulture

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For reasons of aspired naturalness and cost reduction, vitamin additions should be kept low in organic livestock systems. To define safe lower threshold levels of riboflavin supplementation in organic poultry feeding, 135 hybrid layers were allocated to three dietary treatments supplemented with either 4.5 (R4.5), 3.0 (R3.0) or 1.5 mg (R1.5) GMO-free riboflavin added per kg feed. This resulted in total measured concentration averages of 5.0, 4.5, and 3.1 mg kg −1 feed for R4.5, R3.0 and R1.5, respectively. For 18 weeks, each treatment was replicated in three groups of 15 hens. Feed consumption, laying performance, egg quality, riboflavin concentration in the yolk, and clinical health scores were assessed. Two hens per group (six per treatment) were slaughtered in weeks 11 and 18, respectively, for measurement of pancreas, spleen, liver and heart weights, and determination of liver riboflavin. No treatment effects on feed consumption, body weight, laying performance, egg weights, eggshell strength and yolk colour or plumage and keel bone integrity were observed. No symptoms of lameness or footpad damage were found. The riboflavin concentration in egg yolks in R1.5 was lower than in other treatments. Liver riboflavin concentration increased between week 11 and 18 in all treatments, but it was also lower in R1.5. Based on these results, the addition of 3 mg riboflavin kg −1 feed appeared to be sufficient with respect to the health and performance of laying hens. Supplementation with only 1.5 mg kg −1 resulted in some metabolic signs of deficiency. These results apply only to organic winter diets.

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“…A study with breeding hens, supplemented with 2.5 to 12.5 mg riboflavin per kg and kept under conditions of a humid tropical environment, confirmed this finding. Out of the various productive parameters analysed, the only one which responded was egg production, increasing significantly, when the dietary riboflavin level was 8.5 mg/kg (Arijeniwa et al, 1996).…”

Section: Vitamin B 2 (Riboflavin)mentioning

confidence: 99%

Improvement of flock productivity through supply of vitamins for higher laying performance and better egg quality

Weber¹

2009

World's Poultry Science Journal

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An adequate supply of all nutrients, including proteins, fats, carbohydrates, vitamins, minerals and water, has to be provided to support maximum productivity of laying hens. Among these nutrients, vitamins are particularly important, since they are essential for optimum health as well as normal physiological functions of the hens. As most vitamins cannot be synthesized by poultry in sufficient amounts to meet physiological demand, they must be obtained from the diet. The absence from feed or impaired absorption or utilization of vitamins can lead to specific deficiency disorders. This review reports on the occurrence and the physiological functions of all vitamins and summarizes research related to the requirements for and the beneficial effects of supplemental vitamins for laying hens. The recommendations for dietary supplementation of vitamins from various organizations are compared and put into perspective of modern poultry genotypes and current husbandry conditions. As there is good evidence that the minimum dietary vitamin levels, required to prevent clinical deficiencies may not support optimum health, performance and welfare of poultry under today's conditions it is recommended to include a safety margin to the vitamin requirements of laying hens.

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Riboflavin Requirement of Breeding Hens in a Humid Tropical Environment

Cited by 5 publications

References 4 publications

Nutritional requirements of meat-type and egg-type ducks: what do we know?

Nutritional requirements of meat-type and egg-type ducks: what do we know?

Riboflavin for laying hens fed organic winter diets: effects of different supplementation rates on health, performance and egg quality

Improvement of flock productivity through supply of vitamins for higher laying performance and better egg quality

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