Abstract
The effect of L-carnitine supplemented into a commercial diet on egg weight, albumen height, Haugh unit, yolk weight and albumen weight of eggs from laying hens was examined. The levels of dietary L-carnitine supplementation were 0, 25, 50 and 200mg/kg. Laying hens were given the diets for 8 weeks. Albumen height and Haugh unit were the highest in the 25mg/kg L-carnitine group. When L-carnitine was added at the levels of more than 50mg/kg, yolk weight was significantly increased. In conclusion, dietary L-carnitine supplementation had a beneficial effect on albumen quality and could modify the components of the edible part of the egg.
