Effect of Cr Pic supplementation in layers’ diet enriched with Omega-3 fatty acids, on productive performances and egg quality traits

An experimental study of four weeks was conducted on one hundred eighty-four caged Lohmann Brown hens (49 weeks) which were randomly allocated to four dietary treatments (46 hens/treatment). The control diet (C) was based on a corn and soybean meal; E1 group included flaxseed meal (5%) and camelina meal (2%), which are omega 3 rich sources; E2 had the same basal diet as C group and 150 ppb CrPic in premix; E3 had the same basal diet as E1 group and 150 ppb CrPic in premix. Egg weight was significantly higher (P≤ 0.05) to C compare to other experimental groups, but yolk weight to C group was significantly (P≤ 0.05) lower compare to other 3 groups. Eggshell thickness and eggshell breaking strength was not influenced by the presence of omega 3 acids, nor by CrPic inclusion. Egg production on E1 (86.5 ± 3.3%) was negatively influenced by the dietary presence of omega 3 fatty acids, but the presence of CrPic in E3 diet determined a similar egg
production (93.3 ± 5.3%) with C group (93.6 ± 3.3%). On the other hand, CrPic inclusion in E2 and E3 groups determined a significantly (P≤ 0.05) lower egg weight (E2: 64.3 ± 0.7 g; E3: 64.0 ± 0.5 g) compare with the groups without CrPic supplement (C: 65.93 ± 0.5 g; E1: 65.0 ± 0.6 g). Analysis of litter collected during the experiment showed that Cr III concentration registered no difference between the treatment groups.