Comparison of Different Selenium Sources and Vitamin E in Laying Hen Diet and Their Influences on Egg Selenium and Cholesterol Content, Quality and Oxidative Stability
محورهای موضوعی : Camelف. اسدی 1 , ف. شریعتمداری 2 , م.ا. کریمی ترشیزی 3 , م. محیطی اصلی 4 , م. قناعت پرست رشتی 5
1 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
2 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
3 - Department of Poultry Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
4 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
5 - Department of Animal Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
کلید واژه: vitamin E, egg quality, laying hen, selenium, oxidative stability,
چکیده مقاله :
An experiment was carried out to compare the effects of laying hen’s diet supplemented with inorganic and different organic sources of selenium (Se) on quality and oxidative stability of eggs during storage. A total of 81, (35-week old) laying hens of Lohmann LSL-White were assigned to cages in a completely randomized design with 9 groups of treatment and 3 replicates of 3 birds. Hens in each group were fed their corresponded diet included the basal diet supplemented with sodium selenite, Se-enriched yeast, Cytoplex-selenium and Selenomax at two different levels of 0.3 and 0.6 mg/kg, or 200 mg/kg vitamin E. To prevent brand judgment challenge, A, B and C letters were applied for different organic source of Se. After 56 days of feeding experimental diets, eggs were collected from the hens to analysis. Egg weight loss during storage at 4 ˚C was lower (P<0.05) in the group fed 0.3 mg of B source Se/kg of feed. Vitamin E and Se supplemented groups had lower malondialdehyde values than those from the non-supplemented (P<0.01). The C Source of organic Se resulted in lower malondialdehyde compared with the other sources of Se or control. The supplementation of Se in diet increased (P<0.01) yolk Se concentration, with the effect being more significant by C source of Se. Selenium and vitamin E supplementation decreased serum and yolk cholesterol content (P<0.01). The results demonstrate the better efficacy of the C source of organic Se to increase Se deposition in egg and improved egg quality compared with the other sources of Se.
آزمایشی برای مقایسه اثرات مکمل سازی جیره مرغهای تخمگذار با منابع غیرآلی و آلی مختلف سلنیوم بر کیفیت و ثبات اکسیداتیو تخم مرغ در مدت نگهداری انجام شد. تعداد 81 قطعه مرغ تخمگذار لهمن LSL سفید در سن 35 هفتگی در قفس در یک طرح کاملاً تصادفی با 9 گروه تیماری، 3 تکرار و 3 قطعه پرنده در هر تکرار تقسیم شدند. مرغهای هر گروه با جیره مربوطه که شامل جیره پایه با سلنیت سدیم، مخمر غنی از سلنیوم، سیتوپلکس-سلنیوم و سلنومکس در دو سطح مختلف از 3/0 و 6/0 میلیگرم در کیلوگرم، یا 200 میلیگرم در کیلوگرم ویتامین E تغذیه شدند. به منظور جلوگیری از چالش قضاوت نام تجاری، حروف A، B و C برای منابع آلی مختلف سلنیوم استفاده شد. پس از 56 روز تغذیه جیرههای آزمایشی، تخم مرغهای تولیدی مرغها برای آزمایش جمعآوری شدند. افت وزن تخم مرغ در مدت ذخیرهسازی در دمای 4 درجه در گروه تغذیه شده با 3/0 میلیگرم از منبع B سلنیوم در کیلوگرم خوراک کمتر بود (05/0>P). گروههای تغذیه شده با ویتامین E و سلنیوم میزان مالوندیآلدئید کمتری از آنهایی که جیره مکمل نشده مصرف نمودند، داشتند (01/0>P). منبع C سلنیوم آلی در مقایسه با دیگر منابع سلنیوم یا گروه شاهد مالوندیآلدئید کمتری داشت. مکمل نمودن سلنیوم در جیره غلظت سلنیوم زرده را افزایش داد (01/0>P) و اثر منبع C سلنیوم بیشتر بود. مکملسازی سلنیوم و ویتامین E سبب کاهش محتوای کلسترول سرم و زرده شد (01/0>P). نتایج نشان میدهد که اثربخشی منبع C سلنیوم آلی برای افزایش ذخیره سلنیوم در تخم مرغ و بهبود کیفیت تخم مرغ در مقایسه با سایر منابع سلنیوم بیشتر است.
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