Selenium and α-tocopherol content in eggs produced by hens that were fed diets supplemented with selenomethionine, sodium selenite and vitamin E
|Kateg. publikace||Vědecké publikace impaktované|
The effect of supplementing dietary selenium (Se) and vitamin E was investigated in 330 hens. Se was supplied as Se-methionine or sodium selenite. Supplementation of either form of Se increased the Se concentration in egg yolks and whites, with a more pronounced effect caused by Se-methionine. 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 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.
|Projekt||Využití synbiotik a rostlinných extraktů ve výživě lidí a zvířat, Udržitelný rozvoj chovu hospodářských zvířat v evropském modelu multifunkčního zemědělství|
|Oddělení||Fyziologie výživy a jakost produkce|
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