Influence of Vitamin D3, 1α-Hydroxyvitamin D3, and 1,25-Dihydroxyvitamin D3 on Eggshell Quality, Tibia Strength, and Various Production Parameters in Commercial Laying Hens

Abstract

Four hundred 53-wk-old Hyline W36 laying hens were randomly allocated to 10 treatments. The effects of feeding two vitamin D3 metabolites, 1α-hydroxyvitamin D3 [1α-(OH) D3] and 1,25-dihydroxyvitamin D3 [1,25-(OH)2 D3], each at five dietary levels (0, .75, 1.50, 3.00, and 4.50 μg/kg of feed) were determined on eggshell quality and tibia strength in commercial laying hens (Experiment 1). In Experiment 2, 1,440 Hyline W36 65-wk-old laying hens were used to determine the effects of four levels of vitamin D3 (0, 500, 1,000, and 1,500 ICU vitamin D3/kg) and three levels of dietary 1,25-(OH)2 D3 (0, .5, and 1.0 μg/kg of feed) on eggshell quality, tibia strength, and egg production.In Experiment 1, neither 1,25-(OH)2 D3 nor 1α-(OH) D3 affected eggshell quality or production criteria. Tibia weight was increased by adding either 1,25-(OH)2 D3 or 1α-(OH) D3. In Experiment 2, 1,25-(OH)2 D3 increased percentage of shell, shell weight, and egg breaking strength when 0 ICU D3/kg was fed but had no effect at higher levels of vitamin D3. Egg production, feed consumption, and egg weight were also increased with supplemental 1,25-(OH)2 D3 when 0 ICU D3/kg was fed. Tibia weight and tibia breaking strength were also increased by adding 1,25-(OH)2 D3 to the diet. The commercial laying hen metabolizes sufficient 1,25-(OH)2 D3 from dietary vitamin D3 to maintain shell quality but not enough to maintain tibia strength.