J 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

DOI

UT WoS

000511905500004

Keywords in English

Eggs; Organic selenium; Inorganic selenium; Functional properties; Storage

Tags

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.