Acta Vet. Brno 2021, 90: 465-475

The effects of selenium feed supplements on the oxidative stability indicators of egg yolk during the laying period

Miroslava Fašiangová1, Gabriela Bořilová1, Danka Haruštiaková2,3, Dana Kumprechtová4, Miroslav Cigánek5, Radka Hulánková1, Eric Auclair6, Ruth Raspoet6

1University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food and Gastronomic Sciences, Brno, Czech Republic
2Masaryk University, Faculty of Medicine, Institute of Biostatistics and Analyses, Brno, Czech Republic
3Masaryk University, Faculty of Science, RECETOX, Brno, Czech Republic
4Institute of Animal Science Prague, Department of Animal Nutrition, Prague, Czech Republic
5Veterinary Research Institute, Department of Chemistry and Toxicology, Brno, Czech Republic
6Phileo by Lesaffre, Marcq-en-Baroeul, France

Received February 25, 2021
Accepted November 9, 2021

The aim of this study was to assess the effects of four types of selenium (Se) feed supplements on the indicators of the oxidative stability of egg yolk. A total of 1,740 Bovans Brown laying hens were divided into 4 experimental and 1 control group. The diets fed to the experimental groups were supplemented with 0.2 mg/kg of Se, provided as sodium selenite, Se-enriched yeast, synthetic L-selenomethionine and hydroxy-analogue of selenomethionine. The highest concentrations of MDA, an indicator of secondary lipid oxidation, were confirmed in the Control Group eggs (P < 0.001). Egg yolks from the Control Group were found to have the highest lightness (P = 0.032), the lowest colour chroma and the lowest proportions of the red and yellow colours (P < 0.001). The highest vitelline membrane strength was measured in eggs from groups fed diets supplemented with organic Se (P < 0.001). No significant differences were found between groups in the total fatty acid content, the content of saturated and unsaturated fatty acids or the n-6/n-3 fatty acid ratios. Our study confirmed the effect of Se feed supplements on the concentration of MDA and the colour indicators of egg yolk and on the vitelline membrane strength.


This research has been financially supported by the Institutional Research Support for VETUNI Brno. Further support was provided by the RECETOX research infrastructure (the Czech Ministry of Education, Youth and Sports; LM2018121) and CETOCOEN EXCELLENCE Teaming 2 project (Horizon 2020; 857560 and the Czech Ministry of Education, Youth and Sports; CZ.02.1.01/0.0/0.0/17_043/0009632). The authors thank the International Poultry Testing, Ustrašice, Czech Republic for cooperation within experimental part of this research.


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