Effect of Selenium-Enriched Probiotics on Laying Performance, Egg Quality, Egg Selenium Content, and Egg Glutathione Peroxidase Activity

Abstract

A 35-day experiment was conducted to evaluate the effect of selenium-enriched probiotics (SP) on laying performance, egg quality, egg selenium (Se) content, and egg glutathione peroxidase (GPX) activity. Five hundred 58-week-old Rohman laying hens were randomly allotted to 5 dietary treatments of 100 each. Each treatment had 5 replicates, and each replicate had 5 cages with 4 hens per cage. The SP was supplemented to a corn-soybean-meal basal diet at 3 different levels that supplied total Se at 0.2, 0.5, and 1.0 mg/kg. The basal diet served as a blank control, while the basal diet with supplemental probiotics served as a probiotics control. The results showed that dietary SP supplementation not only increased (p < 0.05) the rate of egg laying, day egg weight, mean egg weight, egg Se content, and egg GPX activity but also decreased (p < 0.05) the feed:egg ratio and egg cholesterol content. The egg Se content was gradually increased (p < 0.05) along with the increasing level of dietary Se. The SP supplementation also slowed down (p < 0.05) the drop of Haugh units (HU) of eggs stored at room temperature. The egg GPX activity had a positive correlation (p < 0.01) with egg Se content and a negative correlation (p < 0.01) with egg HU drop. These results suggested that Se contents, GPX activity, and HU of eggs were affected by the dietary Se level, whereas the egg-laying performance and egg cholesterol content were affected by the dietary probiotics. It was concluded that this SP is an effective feed additive that combines the organic Se benefit for hen and human health with the probiotics benefit for laying hen production performance. It was also suggested that the eggs from hens fed this SP can serve as a nutraceutical food with high Se and low cholesterol contents for both healthy people and patients with hyperlipidemia, fatty liver, or cardiovascular disease.

Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens

“…Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens ty, day egg weight and mean egg weight) indexes and resistance to pathogens in laying or meat chickens (Koudela et al, 2012;Pan et al, 2011;Yamazakia et al, 2012). Recently, different groups have been focused on the isolation of new LAB strains with high probiotic potentials from industrial or indigenous laying or meat chickens for application in the poultry industry (Damayanti et al, 2012;Musikasang et al, 2012;Yamazakia et al, 2012).…”

Impact of selenium supplementation on productive performance and egg selenium status in native Aseel chicken

“…In particular, expansions and commercialisation of organic sources of selenium have originated a new era in the availability of Se-enriched products (Fisinin et al 2009). It has been advised that eggs from hens fed with Se-enriched probiotics can serve as a nutraceutical food with high selenium and low cholesterol contents for both healthy people and patients with cardiovascular disorder (Pan et al 2011). The increase in selenium content in eggs is expressed in a stronger antioxidant protection of yolk, prolonged stability and nutritional value of eggs (Hess et al 2003).…”

The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review

“…According to the studies of Pappas et al (2005), Skřivan (2009), Pan et al (2011), andArpášová et al (2012) HU values can be affected by selenium intake, which acts to increase egg albumen content, leading, in turn, to an increase of egg weight. In the study of Arpášová et al (2012), it was found that the eggs from hens fed a Se-yeast-supplemented diet had higher HU values when compared to the control group and the group of hens fed selenite.…”