Selenium and α-tocopherol content in eggs produced by hens that were fed diets supplemented with selenomethionine, sodium selenite and vitamin E

M. Skřivan, I. Bubancová, M. Marounek and G. Dlouhá
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M. Skřivan: Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, v.v.i., Prague-Uhříněves, Czech Republic
I. Bubancová: Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, v.v.i., Prague-Uhříněves, Czech Republic
M. Marounek: Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, v.v.i., Prague-Uhříněves, Czech Republic
G. Dlouhá: Department of Nutrition Physiology and Animal Product Quality, Institute of Animal Science, v.v.i., Prague-Uhříněves, Czech Republic

Czech Journal of Animal Science, 2010, vol. 55, issue 9, 388-397

Abstract: The effect of supplementing dietary selenium (Se) and vitamin E was investigated in 330 24-week-old laying hens. The hens were fed a basal diet containing Se and α-tocopherol at 0.11 and 26 mg/kg, respectively, or a diet supplemented with Se at 0.3 mg/kg and vitamin E between 0 and 625 mg/kg. Se was supplied as Se-methionine or sodium selenite. The eggs were collected for analysis during the third, seventh and eleventh weeks of the experiment. Supplementation of either form of Se significantly increased the Se concentration in egg yolks and whites, with a more pronounced effect caused by Se-methionine. The egg yolk α-tocopherol concentration paralleled the dietary α-tocopherol concentration. At a high dietary α-tocopherol concentration (632 mg/kg), the retinol content in egg yolks from hens fed Se-methionine increased significantly. Supplementation of Se-methionine significantly increased the α-tocopherol content in the eggs in the third and seventh weeks of the experiment. A moderate decrease in yolk cholesterol was observed in hens fed Se-methionine and α-tocopherol at 119 mg/kg. The concentration of products from lipid peroxidation (thiobarbituric acid-reactive substances, TBARS) in egg yolks increased marginally during the refrigerated storage of the eggs for 2 weeks. The effect of dietary vitamin E on TBARS formation was generally small, although a more significant effect was observed at the highest dose tested.

Keywords: eggs; selenium; selenomethionine; selenite; vitamin E; retinol; cholesterol; oxidative stability (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:55:y:2010:i:9:id:92-2010-cjas

DOI: 10.17221/92/2010-CJAS

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