Impact of Se supplementation on the oxidation stability of eggs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875514" target="_blank" >RIV/62157124:16270/17:43875514 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1017/S0043933916000854" target="_blank" >http://dx.doi.org/10.1017/S0043933916000854</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1017/S0043933916000854" target="_blank" >10.1017/S0043933916000854</a>

Result language

angličtina

Original language name

Impact of Se supplementation on the oxidation stability of eggs

Original language description

Se supplementation in feed can be used to increase human Se intake, and this has showed significant progress in the area of healthy nutrition in recent years. It has been proven that the antioxidant function of Se is likely to contribute to better shelf life in animal products. Egg freshness can be monitored by assessment of albumen and yolk pH, fatty acid profile, malondialdehyde content, yolk vitelline membrane strength, carbonyl content and yolk pigment stability. It has been proven that Se reduces oxidation processes inside the egg and hence the pH of its contents does not increase too rapidly when stored. Several studies have reported that the rate of fatty acid oxidation and the production of lipid oxidation products (malondialdehyde, MDA) are lower in Se enriched eggs compared to non-enriched eggs. These results have been explained by an increase in gluthation peroxidase (GSH-Px) levels and activity in eggs after supplementation of laying hens with Se, which is an essential component of GSH-Px. Se has a positive effect on the stability of yolk pigments, which is linked to the oxidation stability of yolk lipids. According to several studies, Se decreases the carbonyl, which is a marker of protein oxidation. The yolk vitelline membrane consists of a high amount of protein incorporating Se, which explains the increased vitelline membrane strength after Se supplementation.

Czech name

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Czech description

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Type

J_imp - 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

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)

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

World´s Poultry Science Journal

ISSN

0043-9339

e-ISSN

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Volume of the periodical

73

Issue of the periodical within the volume

1

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

10

Pages from-to

175-184

UT code for WoS article

000393748200015

EID of the result in the Scopus database

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