The effects of selenium feed supplements on the oxidative stability indicators of egg yolk during the laying period

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Publikace nespadá pod Pedagogickou fakultu, ale pod Přírodovědeckou fakultu. Oficiální stránka publikace je na webu muni.cz.
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FASIANGOVA Miroslava BORILOVA Gabriela HARUŠTIAKOVÁ Danka KUMPRECHTOVA Dana CIGANEK Miroslav HULANKOVA Radka AUCLAIR Eric RASPOET Ruth

Rok publikování 2021
Druh Článek v odborném periodiku
Časopis / Zdroj Acta veterinaria (Brno)
Fakulta / Pracoviště MU

Přírodovědecká fakulta

Citace
www https://actavet.vfu.cz/90/4/0465/
Doi http://dx.doi.org/10.2754/avb202190040465
Klíčová slova Organic Se; inorganic Se; lipid oxidation; chicken
Přiložené soubory
Popis The aim of this study was to assess the effects of four types of selenium (Se) feed supplements on the indicators of the oxidative stability of egg yolk. A total of 1,740 Bovans Brown laying hens were divided into 4 experimental and 1 control group. The diets fed to the experimental groups were supplemented with 0.2 mg/kg of Se, provided as sodium selenite, Se-enriched yeast, synthetic L-selenomethionine and hydroxy-analogue of selenomethionine. The highest concentrations of MDA, an indicator of secondary lipid oxidation, were confirmed in the Control Group eggs (P < 0.001). Egg yolks from the Control Group were found to have the highest lightness (P = 0.032), the lowest colour chroma and the lowest proportions of the red and yellow colours (P < 0.001). The highest vitelline membrane strength was measured in eggs from groups fed diets supplemented with organic Se (P < 0.001). No significant differences were found between groups in the total fatty acid content, the content of saturated and unsaturated fatty acids or the n-6/n-3 fatty acid ratios. Our study confirmed the effect of Se feed supplements on the concentration of MDA and the colour indicators of egg yolk and on the vitelline membrane strength.
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