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

Miroslava Fašiangová,Miroslav Cigánek,Gabriela Bořilová,Ruth Raspoet,Dana Kumprechtová,Eric Auclair,Radka Hulánková,Danka Haruštiaková

doi:10.2754/avb202190040465

Abstract

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.

Highlights

Oxidative changes in eggs, and changes in yolk lipids in particular, may be delayed by supplementing layer feed with antioxidants
Sodium selenite is a source of Se utilized for immediate selenoprotein synthesis, but its ability to build up Se reserves in the body is limited (Skrivan et al 2006; Heindl et al 2010; Kinal et al 2012)
The organic forms of Se used in animal nutrition include Se-enriched yeast (Skrivan et al 2006; Heindl et al 2010; Arpasova et al 2012; Jing et al 2015), synthetic selenomethionine (Skrivan et al 2010; Jing et al 2015), Se-enriched alga Chlorella

Summary

Introduction

Changes in yolk lipids in particular, may be delayed by supplementing layer feed with antioxidants. Along with vitamin E, selenium (Se) is an important component of the antioxidant system involved in the reduction of lipid peroxidation (Mohiti-Asli et al 2008; Ren et al 2010; Wu et al 2011; Zdunczyk et al 2013; Tufarelli 2014). Organic Se not used in protein synthesis is utilized to build up Se reserves concentrated in the muscles and eggs (Heindl et al 2010). Several studies have demonstrated that Se addition to layer feed increases Se concentrations in eggs and thereby prolongs the shelf life of eggs by increasing the oxidative stability of egg lipids and proteins (Pappas et al 2005; Mohiti-Asli et al 2008; Wang et al 2010; Wu et al 2011). The aims of the present work were to monitor the effects of Se feed supplements on the indicators of oxidative stability of egg yolk and to compare the effects of the various Se supplements on the indicators monitored

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