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

Author

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  • Miroslava Fašiangová

    (Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology,
    CEITEC - Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic)

  • 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,)

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.

Suggested Citation

  • Miroslava Fašiangová & Gabriela Bořilová & Radka Hulánková, 2017. "The effect of dietary Se supplementation on the Se status and physico-chemical properties of eggs - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(4), pages 275-284.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:4:id:370-2016-cjfs
    DOI: 10.17221/370/2016-CJFS
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    References listed on IDEAS

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    1. S. Ševčíková & M. Skřivan & G. Dlouhá & M. Koucký, 2006. "The effect of selenium source on the performance and meat quality of broiler chickens," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 51(10), pages 449-457.
    2. Y.A. Attia & A.A. Abdalah & H.S. Zeweil & F. Bovera & A.A. Tag El-Din & M.A. Araft, 2010. "Effect of inorganic or organic selenium supplementation on productive performance, egg quality and some physiological traits of dual-purpose breeding hens," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 55(11), pages 505-519.
    3. Kateryna Lomakina & Kamila Míková, 2006. "A study of the factors affecting the foaming properties of egg white - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 110-118.
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