Dietary selenium increases vitamin E contents of egg yolk and chicken meat
|Kateg. publikace||Vědecké publikace impaktované|
The influence of different forms of dietary selenium (Se) on vitamin E (alpha-tocopherol) and Se contents of egg yolk and chicken meat was investigated. Dietary Se supplementation increased the alpha-tocopherol content of egg yolks from 297 mg/kg dry matter in treatment without supplementation to 311 mg/kg when selenium was supplemented as selenite and to 370-375 mg/kg when organic supplements were used. The Se and vitamin E contents of breast and thigh meat in broilers were significantly increased by organic dietary Se supplementation. The inclusion of organic dietary Se sources in the diets of laying hens and broilers would enhance the nutritional value (vitamin E and Se contents) of products (eggs and meat) for human consumption.
|Oddělení||Fyziologie výživy a jakost produkce|
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