This study was conducted to evaluate the effects of iron glycine chelate (Fe-Gly) on egg quality of laying hens. A total of 810 laying hens (HyLine Variety White, 26 wk old) were randomly assigned to 6 groups, and each group consisting of 135 hens (5 replicates of 27 hens each). Hens in the control group received a diet supplemented with 60 mg Fe/kg as FeSO4, whereas hens in the other 5 groups received diets supplemented with 0, 20, 40, 60, and 80 mg Fe/kg from Fe-Gly, respectively. The study showed that dietary Fe-Gly treatments influenced (P < 0.05) the internal egg quality (egg weight, Haugh unit, albumen height), compared with the control group. However, dietary Fe-Gly supplementation showed few effects on the ultrastructure of eggshell in this study. The group of 60 mg Fe/kg as Fe-Gly was promoted (P < 0.05) in succinate dehydrogenase levels of liver and spleen compared with the 0 mg Fe-Gly/kg group, whereas the control (Fe/kg as FeSO4) group has no differences compared with the 0 mg Fe-Gly/kg group. The concentrations of Fe in the eggshell, yolk, and albumen were increased with increasing concentrations of Fe-Gly, where Fe-Gly (60, 80 mg Fe/kg) had higher (P < 0.01) Fe concentration than the control in yolk and albumen. The Fe-Gly groups (60, 80 mg Fe/kg) were influenced (P < 0.05) in transferrin, divalent mental transport 1, and ferroportin 1, compared with the control (FeSO4). In conclusion, Fe-Gly (60 mg Fe/kg) improved egg quality and egg iron enrichment. In general, there were no significant differences between Fe-Gly (40) and the control group in albumen height, Haugh unit, Fe concentration in eggshell and yolk. It revealed that FeSO4 could be substituted by a lower concentration of Fe-Gly and Fe-Gly may be superior to FeSO4 for egg quality in laying hens.

中文翻译：

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添加甘氨酸铁螯合物对蛋鸡蛋品质和蛋铁富集的影响。

本研究旨在评估甘氨酸铁螯合物 (Fe-Gly) 对蛋鸡蛋品质的影响。将总共​​ 810 只蛋鸡（HyLine Variety White，26 周龄）随机分配到 6 组，每组由 135 只母鸡组成（5 个重复，每组 27 只母鸡）。对照组的母鸡接受了以 FeSO4 形式添加 60 mg Fe/kg 的日粮，而其他 5 组母鸡的日粮中分别添加了 0、20、40、60 和 80 mg Fe/kg 的 Fe-Gly。研究表明，与对照组相比，日粮 Fe-Gly 处理会影响 (P < 0.05) 内部蛋质量（蛋重、哈夫单位、蛋白高度）。然而，在本研究中，膳食中的 Fe-Gly 补充剂对蛋壳的超微结构几乎没有影响。Fe-Gly 60 mg Fe/kg 组得到促进（P < 0. 05)肝脾琥珀酸脱氢酶水平与0 mg Fe-Gly/kg组比较，而对照组(Fe/kg为FeSO4)组与0 mg Fe-Gly/kg组相比无差异。蛋壳、蛋黄和蛋白中的 Fe 浓度随着 Fe-Gly 浓度的增加而增加，其中 Fe-Gly (60, 80 mg Fe/kg) 的 Fe 浓度高于蛋黄中的对照 (P < 0.01) 和蛋白。与对照组 (FeSO4) 相比，Fe-Gly 组 (60, 80 mg Fe/kg) 在转铁蛋白、二价精神转运 1 和 ferroportin 1 中受到影响 (P < 0.05)。总之，Fe-Gly (60 mg Fe/kg) 改善了鸡蛋质量和鸡蛋铁含量。总的来说，Fe-Gly（40）与对照组的蛋白高度、哈夫单位、蛋壳和蛋黄中的Fe浓度没有显着差异。