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

Miroslava Fašiangová, Gabriela Bořilová and Radka Hulánková
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Miroslava Fašiangová: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology,
Gabriela Bořilová: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology,
Radka Hulánková: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology,

Czech Journal of Food Sciences, 2017, vol. 35, issue 4, 275-284

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.

Keywords: selenium; feed additive; antioxidant; egg; quality properties (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:370-2016-cjfs

DOI: 10.17221/370/2016-CJFS

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