This study was carried out to determine the effects of layer rations containing 50, 100 and 200 mg/kg vitamin C on body weight, feed consumption, egg production, egg quality, egg cholesterol and blood cholesterol of hens. A totally of 96 commercial hens (28 weeks of age) were used in this experiment. There was a control and three treatment groups, each containing 24 hens. The experimental period was 16 weeks. Weight gain, feed consumption per week, feed consumption for per dozen eggs were measured, serum and egg cholesterol were determined at six week intervals. Egg breaking strength was increased statistically ($30^ {th}$ week p<0.01, $36^ {th}$ and $42^ {nd}$ week p<0.01), whereas blood and yolk cholesterol were significantly (p<0.01) decreased on $36^ {th}$ and $42^ {nd}$ week by the addition of vitamin C to the rations. There were no statistically significant differences among groups in terms of feed consumption, egg production, body weight and egg weight.