Izvorni znanstveni članak
https://doi.org/10.33128/k.64.1.3
Influence of the level of organic selenium in feed of laying hens on egg quality
Zlata Kralik
orcid.org/0000-0001-9056-9564
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik
; Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska, Nutricin j.d.o.o., Darda, Hrvatska
Manuela Košević
orcid.org/0000-0002-5760-621X
; Fakultet agrobiotehničkih znanosti Sveučilište Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Mirela Samardžić
; Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska, Odjel za kemiju, Sveučilište J.J. Strossmayera u Osijeku, Osijek, Hrvatska
Sažetak
Egg is an animal food that is nutritionally balanced, and the price is acceptable for daily use in the household. By designing mixtures for laying hens, it is possible to enrich the egg with different nutrients. Therefore, the aim of this work was to produce eggs enriched with selenium, and to examine its effect on quality indicators and sustainability of egg freshness during storage for 28 days in a refrigerator at 4oC. In the research were used 120 layers of the Tetra SL hybrid. The experiment lasted 5 weeks. At the beginning of the experiment, the laying hens were 30 weeks old. Two groups P1 and P2 were formed, which were fed with two mixtures. Each group is placed in 6 cages with 10 layers each. The feed mixtures fed to laying hens differed in their content of organic selenium (Sel-Plex). The food of laying hens from group P1 contained a lower level of selenium (0.348 mg Se/kg mixture), and hens of group P2 consumed food with a higher level of selenium (0.447 mg Se/kg mixture). At the end of the experimental period, a total of 120 eggs were sampled (P1 60 pieces and P2 60 pieces). The eggs belonged to class L (egg weight of 63-73 g). The observed effects (feeding treatment, storage time and interaction) had no influence on the shape index values, egg and shell weight, shell strength and thickness (P>0.05). Storage time had an effect on yolk weight (P<0.001) and egg white weight (P=0.010). Selenium levels in food and storage time influenced the increase in pH value in egg yolks and egg whites (P<0.001). Egg storage time had a statistically significant effect on the reduction of egg white height (mm) and Haugh units/HU (P<0.001), while the color intensity was influenced by storage time and interaction (P<0.05). Lipid oxidation in egg yolks of the tested groups was uniform, no statistically significant differences were found in the obtained values (P>0.05). The level of Se in feed mixtures for laying hens significantly influenced its content in egg whites and yolks. In egg whites, the selenium content increased from 107.86 to 162.48 μg/kg (P1 in relation to P2; P<0.001) and in yolks from 644.11 to 748.05 μg/kg (P1 in relation to P2; P= 0.032). The research established the possibility of increasing the content of selenium in eggs by using the organic form of selenium in feed for laying hens. It was also observed that a higher level of selenium in food affects a greater deposition of selenium in the edible part of eggs, and has a positive effect on indicators of egg quality and freshness.
Ključne riječi
selenium; eggs; quality; storage time; lipid oxidation
Hrčak ID:
286156
URI
Datum izdavanja:
22.11.2022.
Posjeta: 450 *