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In total, 378 Shaver White layers were allocated into 7 treatments with 6 replicates, from 30 to 42 wk of age, to assess the effects dietary organic (ethylenediamine dihydroiodide [EDDI]) versus inorganic (calcium iodate [CIOD]) iodine in laying hens. A basal diet served as control while the remaining six diets were supplemented with either CIOD (CIOD 2 , CIOD 4 , and CIOD 8 ) or EDDI (EDDI 2 , EDDI 4 , and EDDI 8 ) to provide 2.0, 4.0, and 8.0 mg of added iodine/kg of diet, respectively. Performance and egg quality were not affected by adding 2.0 or 4.0 mg/kg of iodine to the diets. However, a progressive decline in egg performance and feed intake occurred with EDDI 8 and CIOD 8 diets. The EDDI 8 diet also increased abnormal eggs in parallel with decreasing the eggshell strength and Haugh unit and disturbing the serum and egg yolk lipids. This trend was connected with increase in triiodothyronine (T3) and thyroxine (T4), which led to oxidative stress in serum and egg contents. The iodine levels of eggshell and egg contents were increased by dietary iodine in a dose and time-dependent manner, while the effect of EDDI was higher than CIOD at all levels. To summary, supplementation of diets with 2 or 4 mg/kg of iodine as CIOD and specifically EDDI increased the iodine content of eggs without adverse effect on hen performance and egg quality traits. However, considering the time-dependent nature of this increase, a 12-wk period of supplementation might be not sufficient to achieve a specified level of iodine in the eggs. Highlights Diet supplementation with 2, 4, and 8 mg/kg of iodine as CIOD and EDDI increased iodine content of eggs. The highest level of iodine, especially as EDDI, diminished egg performance and egg quality connected with an increase in serum T3 and T4, which led to oxidative stress. A 12-wk period of supplementation appears to be not sufficient to achieve a specified level of iodine in the egg.

To investigate the effect of feeding heat-treated colostrum at different duration on the health and performance, 48 Holstein calves were enrolled randomly into four treatment groups before first feeding and consumed untreated colostrum (H0, n = 12), heat-treated colostrum at 60ºC for 30 min. (H30, n = 12), heat-treated colostrum at 60ºC for 60 min. (H60, n = 12) and heat-treated colostrum at 60ºC for 90 min. (H90, n = 12). Blood samples were collected for analyses of IgG and protein profile at 0, 6, and 24h of age. The colostrum sample from treated and untreated batches and feces sample from each calf also were taken. The results showed heat-treatment of colostrum at 60ºC for 60 (p = 0.03) and 90 min. (p = 0.01) reduced total bacterial count, while colostral IgG concentration maintained up to 60 min. Serum total protein (p = 0.02), IgG concentrations (p = 0.03), and apparent efficiency of IgG absorption (p = 0.02) were significantly greater at 6 and 24h in calves that were fed heat-treated colostrum (H90) compared to calves fed unheated colostrum (H0). General health status of calves that were received heat-treated colostrum was better and the prevalence of diarrhea-induced pathogens was lower than calves were fed unheated colostrum. In conclusion, the consumption of heat-treated colostrum had a positive effect on health, growth characteristics, and performance of calves during the suckling period.

This study compared the effects dietary organic (ferrous glycine [FG]) versus inorganic (ferrous sulfate [FS]) iron in laying hens on performance, egg quality, serum and egg yolk lipids, antioxidant status, and iron enrichment of eggs. A total of 378 Shaver White layers were allotted to 7 treatments with 6 replicates (9 birds each) from 30 to 42 weeks of age. A basal diet (19 mg iron/kg) served as control, while the other six diets were supplemented with either FS or FG to provide 30, 60, and 120 mg/kg of added iron. Dietary FG and FS treatments improved (P < 0.05) laying rate, egg weight, and egg quality of layers, relative to the control, albeit eggshell strength and eggshell calcium also deteriorated with the highest level of FS (P < 0.05). The iron treatment groups exhibited a lower serum and egg yolk levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol that accompanied by higher levels of high-density lipoprotein cholesterol and greater activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx) as compared with the control (P < 0.05). The contents of malondialdehyde and protein carbonyl were conversely related to the activities SOD and GPx (P < 0.05). The serum and egg fractions (yolk, albumen, and shell) displayed gradually increases in iron contents as the level of iron increased in the diet (P < 0.05), while FG was superior to FS at all tested levels (P < 0.05). To summary, FS can be replaced by FG, with more favorable impacts on egg quality and iron enrichment.

Total serum protein (TSP) within the first few days of life in the neonatal calf has predictive value for subsequent growth and production in calves before and after weaning. The objective of this study was to evaluate the effect of TSP concentration 24-h after birth (24-h) on the performance and health of Holstein dairy calves. A total of 152 female calves were enrolled in this study. Blood samples were collected at 24-h, and TSP concentration was measured with a refractometer. Calves based on TSP concentration at 24-h were allocated into three groups: 1 - TSP ≤6.5 g/dL, 2 - TSP between 6.6 and 6.9 g/dL and 3 - TSP ≥7 g/dL. The weighing was done at birth and at days 30 and 60. Starter feed intake was recorded from day 3 to weaning, and body structures were measured at birth and weaning day. Calves with TSP >6.5 g/dL had greater body weight at days 30 and 60 than calves with TSP ≤6.5 g/dL. Average daily gain during 1-30 and 1-60 days of life increased as TSP increased. Furthermore, starter feed intake during the first 60 days of life was greater in calves with TSP ≥7 g/dL than calves with TSP <7 g/dL. The TSP concentration influenced structural growth, and >6.5 g/dL calves had greater heart girth, hip width and body length than ≤6.5 g/dL calves. Moreover, odds ratio for pneumonia decreased as TSP increased, whereas diarrhoea was unaffected. The TSP at 24-h is an important contributing factor for the variation in growth performance and health of preweaning calves, and strategies to improve calf immunity and increase TSP lead to better animal health during preweaning period. These results indicated that TSP ≥6.5 g/dL possibly was associated with greater performance, and this concentration could be considered a baseline for future analyses.

To investigate the effect of feeding heat-treated colostrum at different duration on the health and performance, 48 Holstein calves were enrolled randomly into four treatment groups before first feeding and consumed untreated colostrum (H0, n = 12), heat-treated colostrum at 60[degrees]C for 30 min. (H30, n = 12), heat-treated colostrum at 60[degrees]C for 60 min. (H60, n = 12) and heat-treated colostrum at 60[degrees]C for 90 min. (H90, n = 12). Blood samples were collected for analyses of IgG and protein profile at 0, 6, and 24h of age. The colostrum sample from treated and untreated batches and feces sample from each calf also were taken. The results showed heat-treatment of colostrum at 60[degrees]C for 60 (p = 0.03) and 90 min. (p = 0.01) reduced total bacterial count, while colostral IgG concentration maintained up to 60 min. Serum total protein (p = 0.02), IgG concentrations (p = 0.03), and apparent efficiency of IgG absorption (p = 0.02) were significantly greater at 6 and 24h in calves that were fed heat-treated colostrum (H90) compared to calves fed unheated colostrum (H0). General health status of calves that were received heat-treated colostrum was better and the prevalence of diarrhea-induced pathogens was lower than calves were fed unheated colostrum. In conclusion, the consumption of heat-treated colostrum had a positive effect on health, growth characteristics, and performance of calves during the suckling period. Keywords: IgG; growth; health; Holstein calf; heat-treating; suckling period.

To investigate the effect of feeding heat-treated colostrum at different duration on the health and performance, 48 Holstein calves were enrolled randomly into four treatment groups before first feeding and consumed untreated colostrum (H0, n = 12), heat-treated colostrum at 60ºC for 30 min. (H30, n = 12), heat-treated colostrum at 60ºC for 60 min. (H60, n = 12) and heat-treated colostrum at 60ºC for 90 min. (H90, n = 12). Blood samples were collected for analyses of IgG and protein profile at 0, 6, and 24h of age. The colostrum sample from treated and untreated batches and feces sample from each calf also were taken. The results showed heat-treatment of colostrum at 60ºC for 60 (p = 0.03) and 90 min. (p = 0.01) reduced total bacterial count, while colostral IgG concentration maintained up to 60 min. Serum total protein (p = 0.02), IgG concentrations (p = 0.03), and apparent efficiency of IgG absorption (p = 0.02) were significantly greater at 6 and 24h in calves that were fed heat-treated colostrum (H90) compared to calves fed unheated colostrum (H0). General health status of calves that were received heat-treated colostrum was better and the prevalence of diarrhea-induced pathogens was lower than calves were fed unheated colostrum. In conclusion, the consumption of heat-treated colostrum had a positive effect on health, growth characteristics, and performance of calves during the suckling period.