Effect of dietary selenium source and level on laying hens
2004
Chang, J. S. | Yun, M. S. | Tian, J. Z. | Cho, K. H. | Kim, Y, | Lim, J. S.
This experiment was conducted to evaluate the effect of dietry Se sourceand level on egg selenium. A total of 588 commercial laying hens (high-line brown) were assighned to 6 treatment in a 2x3 factorial arrangement by completely random design (CRD) with 5 replicates. Sodium selenite or Se-yeast was added at 0.1, 0.3 and 0.5 ppm to basal diet. A basal diet without Se supplement was a control group. Hens were housed in cage, feed and water were provided ad libitum for 9 weeks. Egg samples were collected weekly from 1 to 9 week for Se analysis. There were no differences in egg production and broken egg rate but egg haugh unit (HU) at 1 week was improved when laying hens fed organic or inorganic Se (P0.05). Selenium concentration in egg white was increased as dietary Se level increased and was higher when organic Se (Se yeast) was provided. However, eaa yolk Se was not affected by Se source although it was increased by dietary Se level. These results demonstrated that aspects of egg Se accumulation could be vaired by dietary Se source and level.
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