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

Abstract

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.

Selenium and the health status, production results, and product quality in poultry

“…Eggs from layers fed with fodder enriched with Se are characterized by a three times higher content of this element (32.6 μg) than in the case of eggs obtained using a standard diet. The average Se egg content is 150 μg/kg in the yolk and 50 μg/kg in the albumen, which makes around 5 μg Se/egg, with a wide range of variation (Fasiangová et al, 2017). Se is generally added to the diet of laying hens in the form of sodium selenite or sodium selenate, which are predominantly deposited in the yolk, or as SeMet and Se-enriched yeast which are mainly transferred to the albumen (Nys et al, 2018).…”

Effects of different selenium sources and levels on the physiological state, selenoprotein expression, and production and preservation of selenium-enriched eggs in laying hens

“…Various organic selenium sources, such as yeast selenium ( SY ), methionine selenium ( SM ), and selenomethionine hydroxy analogs, have been developed due to the discovery of shortcomings associated with inorganic selenium, such as low bioavailability, low tissue retention, and high toxicity. Comparisons between organic and inorganic selenium have thus become a prominent research topic ( Fasiangova et al, 2017b ). It is generally accepted that organic selenium offers advantages over inorganic selenium, including lower toxicity, higher bioavailability, and a higher upper safety limit.…”

Enrichment of table eggs with selenium and lutein – our experiences

“…Consumption of such products may have a preventative effect on the preservation of human health. Selenium and lutein are antioxidants whose content in eggs increases proportionally to their increase in hens' mixtures (Surai 2000, Grčević et al, 2014, Jing et al, 2015, Fašiangová et al, 2017. The importance of selenium and lutein in human nutrition is multiple.…”