Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs - a Review
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/62157124:16810/17:43875513
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs - a Review
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Effect of Dietary Se Supplementation on the Se Status and Physico-chemical Properties of Eggs - a Review
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
<a href="/cs/project/LQ1601" target="_blank" >LQ1601: CEITEC 2020</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Svazek periodika
35
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
10
Strana od-do
275-284
Kód UT WoS článku
000410396400001
EID výsledku v databázi Scopus
—