Effect of organic selenium supplementation on the technological properties of egg white
2017
Lechevalier-Datin, Valérie | Zenagui, S | Alleno, Christophe | Thierry, P | Geraert, Pierre-Andre | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Adisseo France SAS [Antony]
Selenium (Se) is a key constituent of selenoproteins, which are enzymes that play a major role in the antioxidant system. The present study aimed to evaluate the effect of different selenium sources on the technological properties of the egg white. Freshness (Haugh units), white viscosity and foam cohesion were assessed. 1560 Rhode Island layers were randomly assigned one of the two following diets: control diet with 0.3 mg/kg Se as Sodium Selenite or experimental diet with 0.3 mg/kg Se as hydroxy-selenomethionine (OH-SeMet or Selisseo®) from 53 weeks of age. Laying performance and egg quality were assessed at 55 and 60 weeks of age. While the source of selenium did not affect the laying performance, the organic selenium tended to improve shell quality through enhanced static stiffness and fracture force. OH-SeMet also improved the egg freshness after 8 days of storage. Thick white from the experimental group had a significantly higher viscosity under a 0.1 s-1 and 1s-1 shear pressure. OH-SeMet numerically improved egg white foam cohesion. This study demonstrates that supplementing OH-SeMet to laying hens is of interest to improve the technological properties of egg white.
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