Agriculturae Conspectus Scientificus, Vol 76, No 3 (2011)

The Effect of Coenzyme Q10 and Lipoic Acid Added to the Feed of Hens on Physical Characteristics of Eggs


Pages: 209-211


This study was designed to investigate whether inclusions of coenzyme Q10, alpha lipoic acid and their combination into diets of hens improve egg quality characteristics. Forty-eight, 33 weeks old Lohmann Brown hens were assigned randomly to four groups of 12 hens each and fed either a basal diet or basal diet supplemented with 2 g/kg coenzyme Q10, 0.4 g/kg alpha lipoic acid and 2 g/kg coenzyme Q10 plus 0.4 g/kg alpha lipoic acid. The diets were fed for 12 weeks. Eggs were weekly examined for interior or exterior quality characteristics. There were no effects of dietary treatments on egg shape index. Coenzyme Q10 supplementation resulted in a reduction in egg shell colour (darker shells) and yolk colour (paler yolks) and higher incidence of blood and meat spots, which reduce the internal quality of the egg. Alpha lipoic acid had no effect on egg weight, egg shell colour, egg shell density, egg shell weight, egg shell thickness, yolk colour, incidence of blood and meat spots but increased shell strength, albumen height and Haugh units values were noted. Egg shell strength for hens supplemented with alpha lipoic acid was greater than for control hens. The results of the experiment indicated that alpha lipoic acid supplementation to the diet of layers may be of practical value due to the increased egg shell strength and better albumen characteristics without any adverse effect on other egg quality traits.


hens; coenzyme Q10; alpha lipoic acid; egg quality

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