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Effects of selenium feed supplements on functional properties of eggs

  • Gabriela BorilovaEmail author
  • Miroslava Fasiangova
  • Danka Harustiakova
  • Dana Kumprechtova
  • Josef Illek
  • Eric Auclair
  • Ruth Raspoet
Original Article
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Abstract

The aim of the present study was to assess the effects of selenium feed supplements on the functional properties of eggs. The hens in experimental groups were fed diets supplemented with 0.2 mg/kg selenium from sodium selenite (Group 1), selenium-enriched yeast (Group 2), synthetic L-selenomethionine (Group 3), or hydroxy analog of selenomethionine (Group 4). The Control Group (Group C) was fed with basal feed without supplementation. The highest values of albumen gel firmness were shown in Group C eggs; differences with all experimental groups were significant (p < 0.001 to p = 0.009). It was ascertained that albumen gel firmness correlated with albumen pH (rs = 0.490; p < 0.001), which was highest in eggs from non-supplemented hens. Group 1 eggs and Group C eggs showed lower albumen foaming capacity (p < 0.001) compared to eggs from other groups. Both albumen foaming capacity and albumen foam stability were higher in Group 2 eggs than in Group C eggs (p < 0.001). The highest yolk foaming capacity was found in Group 2 eggs (p < 0.001). Sponge cakes baked with Group C eggs had a smaller volume than those baked with eggs from Group 2 (p = 0.005), Group 3 (p = 0.004) and Group 4 (p = 0.024). The results of the study confirmed that selenium added to the laying hen feed significantly affected the monitored functional properties of both albumen and yolk. The most distinctive effect of selenium was shown in eggs from the group supplemented with selenium-enriched yeast, for which the results of albumen foam capacity and stability and yolk foaming capacity were the best.

Keywords

Eggs Organic selenium Inorganic selenium Functional properties Storage 

Notes

Acknowledgements

This research has been financially supported by the Institutional Research Support for VFU Brno. The authors thank to the International Poultry Testing, Ustrasice, Czech Republic for cooperation within experimental part of this research.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

Animal handling followed the European Union Directive 86/609/EEC on the protection of animals used for scientific purposes, European Convention for the protection of vertebrate animals used for experimental and other scientific purposes, Act Number 246/1992 Coll. of Laws of the Czech Republic on the protection of animals against cruelty as amended and with the agreement of the Branch Commission for Animal Welfare of the Ministry of Agriculture of the Czech Republic (Permission No. MZe.17214).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Gabriela Borilova
    • 1
    Email author
  • Miroslava Fasiangova
    • 1
  • Danka Harustiakova
    • 2
    • 3
  • Dana Kumprechtova
    • 4
  • Josef Illek
    • 5
  • Eric Auclair
    • 6
  • Ruth Raspoet
    • 6
  1. 1.Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and EcologyUniversity of Veterinary and Pharmaceutical Sciences BrnoBrnoCzech Republic
  2. 2.Institute of Biostatistics and Analyses, Faculty of MedicineMasaryk UniversityBrnoCzech Republic
  3. 3.Research Centre for Toxic Compounds in the Environment, Faculty of ScienceMasaryk UniversityBrnoCzech Republic
  4. 4.Department of Animal NutritionInstitute of Animal Science PraguePragueCzech Republic
  5. 5.Large Animal Clinical LaboratoryUniversity of Veterinary and Pharmaceutical Sciences BrnoBrnoCzech Republic
  6. 6.Phileo by LesaffreMarcq-en-BaroeulFrance

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