Effect of vitamin C administration on serum and egg-yolk cholesterol level of the chicken.

Abstract

Ascorbic acid (vitamin C) was given to 144-days-old layer chickens mixed with their ration at three concentrations: 30, 60 and 90 p.p.m. for 6 months. Cholesterol levels in blood serum (CS) and egg yolk (CE) were measured every 6 weeks (four periods); there was a marked decrease in CS in most treated birds, especially those receiving the highest concentration of vitamin C. There was also a slight decrease in CE in most treated birds. Thyroidal weight showed a significant increase in most treated groups, especially those receiving the highest concentration of vitamin C.