Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

Mohiti-Asli, M.; Shariatmadari, F.; Lotfollahian, H; Mazuji, Mohamad Taghi

doi:10.4141/cjas07102

Cited by 69 publications

(79 citation statements)

References 30 publications

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“…These findings obviously contrast with the findings of other authors (Surai 2000a, b;Paton et al 2002;Mohiti-Asli et al 2008;Gajcevic et al 2009;Scheideler et al 2010;Jing et al 2015) who reported that the majority of organic Se compounds (in ng/g of wet matter) were deposited in the yolk rather than the albumen. However, if these data are corrected for dry matter with estimates of approximately 500 g/kg for the yolk and 200 g/kg for the albumen (Solomon 1991), the concentration of selenium in the albumen is greater than or equal to that in the yolk (Pappas et al 2005).…”

Section: Selenium Content In Eggs After Supplementationcontrasting

confidence: 98%

“…According to several studies, dietary supplementation with selenium increases its abundance in eggs (Surai 2000b;Stibilj et al 2004;Benkova et al 2005;Skřivan et al 2006;Pan et al 2007;Mohiti-Asli et al 2008;Chinrasri et al 2009;Jing et al 2015).…”

Section: Selenium Content In Eggs After Supplementationmentioning

confidence: 99%

“…The quality and freshness of eggs are characterised using Haugh units (HU), which are calculated using values of egg weight and the height of thick albumen . Values of HU decrease with decreasing egg freshness (Silversides & Scott 2001;Pappas et al 2005;Mohiti-Asli et al 2008;Arpášová et al 2012), which is influenced by storage time, and temperature (Baylan et al 2011;Arpášová et al 2012). The mechanism of HU decrease is connected with the above-mentioned carbon dioxide loss.…”

Section: Reviewmentioning

confidence: 99%

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

Fašiangová¹,

Bořilová²,

Hulánková³

2017

Czech J. Food Sci.

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In the last few years, interest in the supplementation of selenium (Se) to animal feed has increased. The results of various studies have shown that eggs with defined selenium content may be used as a new potential source of this scarce element in human nutrition. The selenium content in eggs after dietary supplementation in organic form is about 22-27 µg/egg. This amount represents up to 40-50% of the Recommended Dietary Allowance, which is 55 µg of Se for the adult human. Additionally, due to its antioxidant properties, selenium contributes to the oxidation stability of fat and protein in the eggs of laying hens fed a selenium-supplemented diet. Therefore, selenium addition can affect certain properties of eggs and improve their shelf life. The results of investigations into the physico-chemical properties of different forms of Se have proven that dietary supplementation in the organic form shows higher biological availability than inorganic selenium.

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Section: Selenium Content In Eggs After Supplementationcontrasting

confidence: 98%

Section: Selenium Content In Eggs After Supplementationmentioning

confidence: 99%

Section: Reviewmentioning

confidence: 99%

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

Fašiangová¹,

Bořilová²,

Hulánková³

2017

Czech J. Food Sci.

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“…However, the supplementation of diets for laying hens with organic Se source appears to be an effective tool positively influencing the indicators of egg freshness [28,32]. In such a way, the enrichment of eggs with Se can improve internal egg quality and decrease susceptibility of egg yolk to lipid peroxidation during storage [33].…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Form of Selenium on Its Distribution in Eggs

Čobanová

Petrovič

Mellen

et al. 2011

Biol Trace Elem Res

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The objective of this experiment was to investigate the selenium distribution in eggs from hens fed diets supplemented with Se from sodium selenite (SS) or selenium-enriched yeast (SY). One-day-old female chickens of Hy-Line Brown breed were randomly divided into four groups according to dietary treatments and, for the subsequent 9 months, were fed diets which differed only in the form or amount of Se supplemented. During the whole experiment, group 1 (control) was fed basal diet (BD) with only background Se level of 0.13 mg/kg dry matter (DM). Diets for groups 2 and 3 consisted of BD supplemented with an Se dose of 0.4 mg/kg DM either in the form of SS or SY, respectively. Group 4 was fed BD supplemented with 0.9 mg Se/kg DM from SY. After 9 months of dietary treatments, the Se levels in egg yolk and albumen from hens fed unsupplemented diet were almost identical whereas eggs from hens given diet supplemented with SS showed significantly higher Se deposition in yolk than in albumen (P < 0.01). On the other hand, the feed supplementation with Se doses 0.4 or 0.9 mg/kg DM from SY resulted in significantly higher Se concentration in albumen than in yolk (both P < 0.001). The total Se amounts in whole eggs from hens in groups 1, 2, 3 and 4 were 5.1, 14.4, 22.7 and 31.6 μg Se/egg thus demonstrating the significantly higher (P < 0.001) selenium deposition in eggs from hens given feed enriched with SY than from birds fed diet with equivalent SS dose. Regardless of dose and source, the selenium supplementation to feeds for groups 2, 3 and 4 resulted in significantly increased α-tocopherol concentration in egg yolk compared to control group 1 (P < 0.001). The presented results demonstrate the different pattern of Se distribution in egg mass when laying hens are fed diets supplemented with inorganic or organic selenium sources.

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“…Furthermore, quality changes regarding storage relate to the egg content. As a result of carbonic acid dissociation, carbon dioxide is released from the egg and alkalization of the environment occurs; this subsequently causes the pH of the albumen to increase (Monira et al, 2003;Mohiti-Asli et al, 2008). The change in albumen alkalinity is also influenced by the distribution of electrostatic bonds within the ovomucin-lysozyme complex, which causes significant rarefaction (Lucisano et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

Glycerin as a factor for moderating quality changes in table eggs during storage

et al. 2018

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Abstract. Glycerol, a by-product of biodiesel production, is non-toxic to humans and the environment. With the current increase in the demand for fuels obtained from biomass, the amount of glycerine waste production is increasing. There are many ways to dispose this substance (in pharmaceuticals, cosmetics, and in chemical industry), but its utilization is still insufficient. Therefore, the aim of this study was to assess the possibility of limiting quality changes in table eggs during storage by coating the shells with a glycerol solution. The material used in this research consisted of 270 table chicken eggs collected on the same day. On the first day of the experiment, quality traits of 30 eggs were evaluated (initial control group). The remaining 240 eggs were divided into two equal groups: control (eggs that were not subjected to any treatment) and experimental (eggs that were coated with a 5 % aqueous solution of glycerol). The eggs were placed on transport trays and stored at 14 • C and 70 % humidity. Quality evaluations were carried out after 14 and 28 days of storage. The depth of the air cell, mass and specific gravity of the egg, the shell characteristics (water vapour conductance, strength, mass, thickness, and density), and the content traits (pH of the albumen and yolk, Haugh units, and colour and weight of the yolk) were evaluated. The results obtained suggest that the use of glycerine may contribute to slowing adverse changes in egg quality during storage by limiting CO 2 removal from the egg content, which allows the egg to maintain albumen structure. Due to the fact that glycerine is a safe, cheap, and easy-to-apply substance, its large-scale use in poultry raw material storage seems to be a very real possibility.

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Effects of supplementing layer hen diets with selenium and vitamin E on egg quality, lipid oxidation and fatty acid composition during storage

Cited by 69 publications

References 30 publications

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

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

Effects of Dietary Form of Selenium on Its Distribution in Eggs

Glycerin as a factor for moderating quality changes in table eggs during storage

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