Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs - a Review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875513" target="_blank" >RIV/62157124:16270/17:43875513 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16810/17:43875513
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/223665.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/223665.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/370/2016-CJFS" target="_blank" >10.17221/370/2016-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs - a Review
Original language description
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 mu g/egg. This amount represents up to 40-50% of the Recommended Dietary Allowance, which is 55 mu g 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
35
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
275-284
UT code for WoS article
000410396400001
EID of the result in the Scopus database
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