Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Chicken Egg Yolk Color, Antioxidant Profiles, and Oxidative Stability

Abstract

The chicken egg is one of nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic selenium can be produced biologically by the microbial reduction of inorganic Se (sodium selenite). Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby offering health-related advantages to humans. In this study, bacterial selenoproteins from Stenotrophomonas maltophilia was used as a dietary supplement with other Se sources in Lohman brown Classic laying hens to study the egg yolk color, egg yolk and breast antioxidant profile, oxidative stability, and storage effect for fresh and stored egg yolk at 4 ± 2 °C for 14-days. The results showed that dietary Se supplementation significantly (p < 0.05) improved egg yolk color, the antioxidant profile of egg yolk, and breast meat (total carotenoid and phenol content). When the Se treated groups were compared to control groups, there was a significant (p < 0.05) decrease in total cholesterol in fresh and stored egg yolk and breast muscle. In hens that were fed ADS18-Se, the primary oxidation products (MDA) concentrations in the eggs, breast, and thigh muscle, and plasma were significantly (p < 0.05) lower. However, the MDA content increased (p < 0.05) with an extended storage time in egg yolk. In comparison to inorganic Se and basal diets, egg yolk from hens fed organic Se remained fresh for two weeks. The egg yolk color, antioxidant profile, and oxidative status of egg yolk and tissue improve with dietary Se organic supplementation (ADS18 > Se-Yeast). The source of supplemented organic Se is critical for egg enrichment and antioxidant properties. As a result, ‘‘functional eggs’’ enriched with organic Se becomes possible to produce.

Effects of bacterial organic selenium, selenium yeast and sodium selenite on antioxidant enzymes activity, serum biochemical parameters, and selenium concentration in Lohman brown-classic hens

“…Many studies have shown that supplementing the diet of laying hens with Se improves their antioxidant capacity (glutathione peroxidase, superoxide dismutase, and catalase) (Han et To produce organic Se, different strains of microorganisms can be used in the microbial reduction pathway. Stenotrophomonas maltophilia (ADS18) has been linked to organic Se-containing proteins that can be used as Se sources in poultry (Dalia et Muhammad et al, 2021). Although Se may help the antioxidant system, there is little scienti c evidence on the effect of this new organic Se source on layers.…”

Effects of quercetin and daidzein on egg quality, lipid metabolism, and cecal short-chain fatty acids in layers

“…Lipid peroxidation reduces the quality and nutritive value of eggs and destroys vitamins, essential amino acids, and other nutrients in egg yolk, resulting in undesirable changes during storage and consumption (34). MDA is one of the end products in the process of lipid peroxidation; therefore, the MDA content may reflect the degree of lipid peroxidation in egg yolk (35). Our study found both quercetin and daidzein significantly decreased MDA content and improved the oxidation stability in egg yolk layers.…”

Impact of Dietary Supplementation of Cysteamine on Egg Taurine Deposition, Egg Quality, Production Performance and Ovary Development in Laying Hens

“…Egg quality includes the index of yolk color, albumen height, Haugh unit, breaking force and so on. Usually, the higher the yolk color measurement of an egg, the more popular it is with consumers, and yolk color is influenced by pigment content in feed, hen breed and antioxidant contents [23]. In this study, cysteamine supplementation elevated the egg yolk color in CAU-3 hens at the peak stage of egg production.…”