Effects of Inclusion of Selenium-Enriched Yeast in the Diet of Laying Hens on Performance, Eggshell Quality, and Selenium Tissue Deposition

Abstract

The aim of this study was to evaluate the bioavailability of ingested selenium (Se) yeast in laying hens and its effects on performance, eggshell quality, and tissue Se distribution. Forty-eight ISA brown laying hens were divided into 3 treatment groups: Group C, fed a basal diet containing 0.11 mg Se/kg of feed; Group SS, fed a basal diet plus 0.4 mg/kg of feed of Se from sodium selenite; and Group SY, fed a basal diet plus 0.4 mg/kg of feed of Se from selenium yeast. Feed intake, egg mass ratio, and production performance were not affected by Se supplementation, regardless of the Se source. Egg weight (+3.61% and +2.95%), eggshell weight (+4.26% and +5.38%), and eggshell surface (+2.43% and +1.96%) were higher (P<0.05) in SS and SY than C, whereas breaking strength was increased in SY (P<0.01). Breast muscle, liver and skin Se levels were higher in SY than in C, while kidney Se content was higher in SS hens. Eggs from SY had higher Se levels than SS. Blood metabolites were not affected in SS or SY groups than C. A higher Se level was detected in eggs and breast muscle of SY hens (P<0.05). Seleniumenriched eggs and edible tissues from organic Se sources in poultry diet could improve antioxidant status in humans and reduce possible Se deficiency-related diseases.