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A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

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Ascorbic acid biosynthesis in hens producing strong and weak eggshells.

D V Maurice¹, S F Lightsey, J E Toler

¹Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634-0311, USA. dmrc@clemson.edu

British Poultry Science

|August 26, 2004

Summary

Eggshell strength decline in aged hens is not linked to lower ascorbic acid (vitamin C) biosynthesis. This study found no evidence that reduced vitamin C production causes weaker eggshells in layers.

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Area of Science:

Poultry Science
Animal Nutrition
Biochemistry

Background:

Eggshell strength is crucial for poultry production and often declines with hen age.
Ascorbic acid (vitamin C) plays a role in collagen synthesis, essential for eggshell integrity.
Reduced eggshell strength in older hens may be linked to decreased ascorbic acid biosynthesis.

Purpose of the Study:

To investigate if reduced ascorbic acid biosynthesis causes decreased eggshell strength in aged laying hens.
To compare ascorbic acid levels and synthesis in hens producing strong versus weak eggshells.

Main Methods:

Two strains of laying hens were used, identifying individuals with strong and weak eggshells.
Measurements included egg production, egg weight, shell percentage, shell density, and ascorbic acid levels in plasma, adrenal, and liver tissues.

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Renal L-gulonolactone oxidase activity, a key enzyme in ascorbic acid synthesis, was also measured.

Main Results:

Significant differences in ascorbic acid synthesis and tissue concentrations were observed between the two hen strains.
No significant interaction between shell strength and strain was found.
Eggshell strength was not correlated with plasma or hepatic ascorbic acid levels or renal L-gulonolactone oxidase activity in hens of similar egg weight.

Conclusions:

The hypothesis that reduced ascorbic acid biosynthesis leads to weaker eggshells in aged hens was not supported.
Factors other than ascorbic acid synthesis likely contribute to the decline in eggshell strength at the end of the production cycle.