Detailed Information on Publication Record
2020
Effects of selenium feed supplements on functional properties of eggs
BORILOVA, Gabriela, Miroslava FASIANGOVA, Danka HARUŠTIAKOVÁ, Dana KUMPRECHTOVA, Josef ILLEK et. al.Basic information
Original name
Effects of selenium feed supplements on functional properties of eggs
Authors
BORILOVA, Gabriela (203 Czech Republic), Miroslava FASIANGOVA (203 Czech Republic), Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution), Dana KUMPRECHTOVA (203 Czech Republic), Josef ILLEK (203 Czech Republic), Eric AUCLAIR (250 France) and Ruth RASPOET (250 France)
Edition
Journal of Food Science and Technology, New Delhi, Springer India, 2020, 0022-1155
Other information
Language
English
Type of outcome
Článek v odborném periodiku
Field of Study
30308 Nutrition, Dietetics
Country of publisher
India
Confidentiality degree
není předmětem státního či obchodního tajemství
References:
Impact factor
Impact factor: 2.701
RIV identification code
RIV/00216224:14310/20:00115460
Organization unit
Faculty of Science
UT WoS
000511905500004
Keywords in English
Eggs; Organic selenium; Inorganic selenium; Functional properties; Storage
Tags
International impact, Reviewed
Změněno: 25/11/2020 14:04, Mgr. Marie Šípková, DiS.
Abstract
V originále
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 (r(s) = 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.