Effects of selenium feed supplements on functional properties of eggs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F20%3AN0000028" target="_blank" >RIV/00027014:_____/20:N0000028 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216224:14310/20:00115460 RIV/62157124:16170/20:43878498 RIV/62157124:16270/20:43878498

Výsledek na webu

<a href="https://vuzv.cz/_privat/20026.pdf" target="_blank" >https://vuzv.cz/_privat/20026.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s13197-019-04026-8" target="_blank" >10.1007/s13197-019-04026-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effects of selenium feed supplements on functional properties of eggs

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effects of selenium feed supplements on functional properties of eggs

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Science and Technology-Mysore

ISSN

0022-1155

e-ISSN

—

Svazek periodika

57

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

9

Strana od-do

32-40

Kód UT WoS článku

000511905500004

EID výsledku v databázi Scopus

2-s2.0-85071027029