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Impact of Se supplementation on the oxidation stability of eggs

Identifikátory výsledku

  • Kód výsledku v 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>

  • Výsledek na webu

    <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>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

    Impact of Se supplementation on the oxidation stability of eggs

  • Popis výsledku v původním jazyce

    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.

  • Název v anglickém jazyce

    Impact of Se supplementation on the oxidation stability of eggs

  • Popis výsledku anglicky

    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.

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

    World´s Poultry Science Journal

  • ISSN

    0043-9339

  • e-ISSN

  • Svazek periodika

    73

  • Číslo periodika v rámci svazku

    1

  • Stát vydavatele periodika

    NL - Nizozemsko

  • Počet stran výsledku

    10

  • Strana od-do

    175-184

  • Kód UT WoS článku

    000393748200015

  • EID výsledku v databázi Scopus