Effects of Dietary Selenium Source and Storage on Internal Quality of Eggs

A 4-week experiment was carried out on 360 laying hens of the Hy Line Brown hybrid. Laying hens were divided into three groups (C, E(1) and E(2)) with 120 hens in each group and kept in 24 cages. Hens were fed layer diets containing 18% of crude protein and 11.60 MJ ME. Hens in the control group C were fed diets that contained 0.2 mg/kg of inorganic selenium (sodium selenite). Experimental groups E(1) and E(2) were given diets with increased concentrations of selenium as follows: E(1) = 0.4 mg/kg of selenium (sodium selenite), E(2) = 0.4 mg/kg of organic selenium (Sel-Plex). Selenium concentration in diets affected significantly the content of selenium in albumen (P < 0.001) and yolk (P < 0.05). The highest concentration of selenium was determined in albumen and yolk of eggs produced in group E(2) (345 ng/g and 783 ng/g, respectively), then in eggs of group E(1) (230 ng/g and 757 ng/g, respectively), and group C had the lowest concentration of selenium in albumen and yolk (181 ng/g and 573 ng/g, respectively). After 28 days of storage at 4 degrees C, the eggs containing organic selenium had more freshness (VN: C = 32.9, E(1) = 2.60, E(2) = 2.11). It was concluded that higher concentration of organic selenium in eggs was a limiting factor in metabolic processes, which positively affected the indicators of egg freshness.