Abstract
Studies were conducted with commercial egg production-type hens to attempt to more closely define the levels of gossypol which could be acceptable and to determine the effectiveness of iron salts in reducing or eliminating the gossypol-induced olive yolk discoloration over a wide range of gossypol levels.Rate of egg production, egg weight, interior egg quality and feed intake were not significantly depressed at dietary free gossypol levels up to 200 p.p.m. However, dietary levels greater than 50 p.p.m. produced an increasing number of objectionable olive colored yolks. The addition of ferrous sulfate at 4:1 and 8:1 iron: gossypol ratios were fairly effective in eliminating the number of objectionable eggs up to 100 p.p.m. free gossypol but less effective at higher gossypol levels.
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